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Korean lemon cheong recipe_traditional raw lemon syrup
Kreamy Vegan

Korean Lemon Cheong Recipe

This lemon cheong recipe is so zesty, flavorful, and sweet, that you can use it in many Korean cuisines!
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Ingredients Equipment Method

Ingredients
  

Lemon Cheong Ingredients
  • 11 oz Lemons 310g, about 5 lemons
  • 7 oz White granulated sugar 200g
  • 1 tbsp Salt Optional
To Wash Lemons
  • 3 tbsp Baking soda
  • 1 tbsp Vinegar

Equipment

  • 1 Pot
  • 1 Glass jar

Method
 

Washing the Lemons
  1. In a washing bowl, put the lemons. Sprinkle the baking soda and rub it on the lemon skin.
  2. Add warm water to the bowl until the lemons submerge. Then add vinegar to the water. Mix.
  3. Wash the lemons thoroughly in the water with a brush.
  4. Then, in a pot, add water. Bring it to a boil. Add the lemons individually to the water very quickly. Ensure every side of the lemon peel has been in the water. This is to get rid of the wax on the lemons.
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  5. Take out the lemons and wash them in the cold water again.
Disinfecting the Glass jar
  1. In a pot, add water again. Take the glass jar you want to put your lemon cheong and put it upside down. Bring it to a boil.
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  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.
  3. Take out the glass jar and let it completely dry.
Making Lemon Cheong
  1. Dab the water out of the lemons.
  2. Slice the lemons with about 0.2 inch or 5mm. Take out the top part of the lemon and the seeds. The tops and the seeds can make the cheong bitter.
  3. Add the lemon slices to the disinfected glass jar. Add the sugar in between the lemon slices.
  4. Smash the lemon slices with a dry wooden spatula so the lemon juices ooze out and the sugar is well mixed.
  5. Add the salt now, and mix everything again.
  6. Sprinkle the sugar on top again, and close the jar. Your lemon cheong is ready to ferment!