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