Ingredients
Method
Preparing Apples
- In a washing bowl, put the apples. Sprinkle the baking soda on top of the apples.
- Add cold water to the bowl until the apples submerge. Then add vinegar. Mix.
- Rub all the apples with water. Rinse them thoroughly with running water.
- Dab the water out of the apples. Let them dry completely.
- When the apples are completely dry, remove the stems. Cut them in half and remove the core, top, and bottom. Then slice them very thinly. Slice them as thinly as you can.
Disinfecting the Glass jar
- Prepare a big pot. Add water to the pot. Take the glass jar you want to store your cheong in and put the glass jar upside down.
- Slowly bring the water to a boil. Let the glass jar be disinfected with boiling water. Once the water starts to boil, turn down the heat to medium-high. Let it boil for about 5 minutes.
- Do not put a glass jar straight into boiling water. It can break the glass. Put the glass in the pot first, then bring it to a boil slowly.
- Take out the glass jar and let it completely dry.
Making Apple Cheong
- Add some apple slices to the disinfected glass jar. Sprinkle some sugar. Add more apple slices to the glass jar, and sprinkle the brown sugar in between the apple slices. Repeat until you use all the apple slices and sugar.
- Using a wooden spoon, mix the sugar and apple slices roughly. You can press the apple slices with a wooden spoon.
- Then pour the syrup on top. The syrup will drip down to the bottom naturally. Cover the top with more sugar. Close the jar lightly.
- Store the jar in a cool, dark place. Check how it’s doing every day. You can press the apple slices with a wooden spoon each time. All the sugar will be dissolved eventually.
- Using a strainer, strain the apple slices and syrup after a week.
- Store the syrup in a separate jar or bottle. Store it in the fridge for up to 3 months. It can naturally ferment as time passes.
- Enjoy your apple cheong in a dish or a drink!