What Happens When You Make Lime Syrup the Korean Way (Cheong)?

This method to make syrup utilizes glycolic acid in sugar to make INSANE lime flavor like you've never tasted before! And it's the best way to preserve your extra fruit for long-term storage. It lasts indefinitely and can be used in place of sugar for cocktails, desserts, fermented sodas, and so much more!
For the full recipe, visit the blog here: www.grandcultures.com/blog/li...
#cheong #koreanrecipe #simplesyrup #cocktail #fermentation

[@Skylightatdusk]

Have you ever done this with ginger?

[@adrianzhang1706]

How do you plan on using it? I made lime cheong myself some time ago but i dont know how I want to use it :P

[@felixchandraiim3573]

is it bitter?

[@chefe2152]

Are you sure in Korea they scrub everything with baking soda before fermentating it?

[@hisbean]

Do they use the same fertilizers, and weed killers, the US uses? if not, then they probably don't worry about it as much.

[@mandyshines4940]

Actually they do. In fact, they often scrub with salt first, rinse, then scrub with baking soda. Sometimes they even let the fruit sit in baking soda water for a few minutes while they finish prepping. They wash EVERYTHING thoroughly and carefully and pat them dry. It is to remove any wax coating and dirt that can affect the fermentation.

[@user-ug2yz6vb7p]

I use vinegar in water.

[@user-yi7yv1qc6g]

Tequila time!