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Kreamy Vegan

Blueberry Cheong Recipe | Korean Raw Syrup

Learn how to make delicious raw Korean blueberry syrup from blueberries!
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Course: Dessert, Drinks
Cuisine: Korean
Ingredients Equipment Method

Ingredients
  

Blueberry Cheong Ingredients
  • 17 oz Blueberries 500g
  • 1 cup Sugar
  • 1/2 cup Fiber Allulose Syrup See my recommendation
  • 2 tbsp Lemon Juice Optional
  • 2 tsp Salt
To Wash Blueberries
  • 1 tbsp Baking soda
  • 1 tbsp Vinegar

Equipment

  • 1 Pot
  • 1 Glass jar

Method
 

Washing the Blueberries
  1. In a washing bowl, put the blueberries. Sprinkle the baking soda on top of the blueberries.
  2. Add cold water to the bowl until the blueberries submerge. Then add vinegar. Mix.
  3. Lightly rub the blueberries in the water. Then take them out and rinse them thoroughly with running water.
    blueberry cheong recipe_Korean blueberry simple syrup_washing blueberries
Disinfecting the Glass jar
  1. In a pot, add water again. Take the glass jar you want to put your blueberry cheong in and put it upside down.
  2. 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.
    blueberry cheong recipe_Korean blueberry simple syrup_disinfecting jar
  3. Take out the glass jar and let it completely dry.
Making Blueberry Cheong
  1. Dab the water out of the blueberries. Let them dry completely.
  2. Put all the blueberries into the disinfected glass jar. Pour the sugar and salt inside. With a dry wooden spoon, mix the sugar and blueberries.
  3. Then start mashing the blueberries with the spoon so the blueberry juices ooze out and the sugar is well mixed.
  4. Optionally, you can add a tablespoon of lemon juice. It helps with preservation and enhances the flavor.
  5. Then pour the syrup on top. The syrup will drip down to the bottom naturally. Close the jar. Your blueberry cheong is ready to ferment!
  6. Leave the jar in a cool, dark place for several days. Check your blueberry cheong and mix thoroughly every day until the sugar dissolves.
  7. 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!