Citrus Cheong
The easiest ferment in our Gut Instinct Course. Start here and enjoy success.
This Citrus Cheong is your new winter staple, zesty, sweet, and brimming with natural probiotics. Traditionally used in Korean kitchens, cheong is a simple citrus syrup fermented in raw sugar, and it offers a delicious way to support your gut and immune system.
With every spoonful, you’re getting a dose of vitamin C, digestive enzymes, and live cultures to help you stay strong through cold and flu season. The fermentation process gives it a slightly tangy depth while preserving all that citrus brightness.
Enjoy it stirred into warm water for a comforting tea, spooned over yoghurt or porridge, or even drizzled onto desserts. Simple, nourishing, and absolutely delicious.
Need
- 1 Kilo mixed oranges, lemons, limes, sliced with a mandoline
- 500 Grams raw sugar
Do
- 1
Slice the fruit into equal slices discarding the pithy ends of the fruit if needs be.
- 2
Place them all into a large bowl, metal, glass or plastic is fine as the fruit will not be in there for very long anyway.
- 3
Sterilise a couple of large mouthed glass jars with lids that seal well.
- 4
Toss the fruit with the sugar, coating all of the fruit really well.
- 5
Pack the jars with the fruit. Push it down and make sure all of the top layer of fruit has a layer of sugar on top.
- 6
Seal the jars and leave at room temperature for 24-48 hours. (This is seasonally dependant. Winter time use the 48 hours!)
- 7
Transfer to the fridge and leave the cheong untouched for up to 12 months. Strain and reserve syrup.
- 8
Use as you would a cordial, add it to teas, sparkling water or use as a medicinal spoonful during the winter months to boost immunity.
- 9
After you have strained out the syrup (eventually) spread the citrus slices onto a lined baking tray and dry them for a few hours in a 80°C oven. They are delicious little snacks, or great as a garnish in a drink. (The more careful you are when slicing them in the beginning, the better they are!)
- 10
Make more or less based on the ratio of 1/2 the amount of sugar in weight as the fruit.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
