Description:
Cheong is a traditional Korean syrup made by mixing fruit with sugar, then allowing enzymatic and microbial activity to break down the fruit over time.
At high sugar concentrations, enzymatic hydrolysis dominates:
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Invertase (from fruit or microbes) splits sucrose into glucose + fructose
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Amylases (if added via koji or malt) convert starches into sugars
If water activity drops slowly, lactic acid bacteria may proliferate, creating a subtle tang and increased complexity.
Projects:
Ideas:
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Use koji or malted grains to accelerate enzymatic breakdown
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Try dried or underripe fruit for concentrated syrups
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Observe for spontaneous lactofermentation (common if syrup isn’t fully saturated with sugar)
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Experiment with different ratios of sugar to fruit (1:1 vs 2:1) for texture and preservation
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Blend syrups post-fermentation for layered flavor profiles