Korean Unripe Plum Syrup
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- Опубликовано: 16 июн 2024
- If you want to see last years batch of meshil cheong, click here!
• Unripe plum syrup
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“I’m still making my way through last years 2kg batch so I thought I’d make a 10kg batch this year”
I hope it ages!
Watching a bottle being filled up with plums and sugar is so satisfying.
Fr
Where’d you buy that jar?
Wow ... so delicious
You call that unripe in turkey we eat it like that and honestly i have eaten 3 kgs in a day recently
What does meshil on its own taste like n love the ferments 😊
Verrrry sour and astringent. Koreans would consider it inedible. The sugar here acts as a sweetener and preservative.
that's a huge batch :O
I'm looking for unripe plums in the US Midwest and they're hard to find!
Hi i wish you the verey best with your new drink mix by robert
Is there a benefit to making such a large batch at once instead of just splitting it into smaller portions incase something goes wrong?
If you're confident in the process it's mostly just fewer containers to wash, less work to prepare, and only 1 thing to monitor. Larger vessels also allow faster/more thorough anaerobic fermentation with less total oxygen exposure, and once it's done you can divide the solids and syrups into whatever containers you want anyway
You can get green (unripe) maesil only in early summer. A few days late and the fruit is available only ripe, a few weeks and it's already out of season. It's easier to collect or buy as much green maesil as possible, make the cheong, and use it throughout the whole year.
داش گوجه سبزه اون
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After seeing your recipe, I also feel like cooking. 😊Upload on khal please!
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