Cheong (청) is a traditional Korean, sugar-preserved syrup made by mixing fruit, herbs, or roots with an equal weight of sugar or honey, then fermenting at room temperature for weeks or months. It acts as a versatile, intensely flavored base for teas, cocktails, dressings, and marinades. revolutionfermentation.com +4
청 / Cheong is a traditional Korean syrup made by fermenting fresh fruit with sugar. Valued for its digestive benefits, the slow fermentation process softens the fruit sugars, making them gentler on the stomach while supporting gut health, easing bloating, and promoting smoother digestion.
Cheong is a traditional Korean syrup deeply rooted in Korean history. Cheong is traditionally prepared by mixing one ingredient (fruit, vegetable, root) with sugar or honey in an equal weight ratio (1:1), without cooking, for up to 3 months. The resulting syrup is then matured for 1 year.
The process typically involves layering the main ingredient with sugar and allowing it to ferment over time, which produces a thick, sweet syrup rich in the flavors and aromas of the original ingredients. cheong has a 1:1 fruit to sugar ratio. **How to Make Cheong**
Cheong is a Korean-style preserved fruit syrup made by fermenting fruits in sugar. It's a delicious fruit preserve or fragrant syrup that can be used for tea, cocktails, yogurt, drizzled over desserts, use as marinade for meat, salad dressing, spread it on your toast there are endless possibilities.
Say 'Jal-mukkes-seub-nida', which means 'I will eat well', or 'I will enjoy this meal' – a polite show of appreciation for the food you receive and the person who cooked it. It's akin to saying grace before eating, 'Bon appetit', 'Itadakimasu' for the Japanese, or a simple 'Thank you for the food'.
Baesuk (배숙), Korean pear punch/tea: Baesuk is a traditional Korean punch/tea made by poaching or steaming Korean pear (bae; 배) with black peppercorns, honey, and ginger. If served hot, it is commonly used as a remedy for the common cold, sore throat, or cough.
Kefir (Milk or Water)
Fermented milk drinks like traditional milk kefir are packed with probiotics—often far more than yogurt—and contain beneficial peptides, B vitamins, and healthy fats. Water kefir is a dairy-free alternative, offering a lighter, sparkling taste with similar gut-friendly microorganisms.
A word of warning, though: Kimchi can be high in salt, which can increase your risk of heart problems if you have too much in your diet.
Lap cheong are cured, dried raw-meat sausages which are quite hard in texture, and require cooking before eating.
A slightly boozy scent over time is normal. To help your cheong last longer, avoid opening and closing the container too often, always use clean utensils, and keep it stored in the fridge. Depending on the type, cheong can last several months or even years when properly made and stored.
It's naturally sweet, gut friendly, and full of antioxidants and enzymes. Using honey instead of sugar makes this Honey Lemon Lime Cheong not only delicious but also soothing and supportive of your immune system. It's a natural cold and flu remedy that requires no cooking and keeps well in the fridge for months.
Overtime, cheong can become slightly alcoholic. If fermented for even longer, it can develop a tart or vinegary flavour, as the alcohol is fermented into acetic acid (vinegar).
Nutritionally, maple syrup is generally considered the better choice for a healthy diet, owing to its lower sugar content and glycaemic index, along with a higher level of vitamins and minerals.
You can take ginseng in doses of 1 to 2 grams of root 3 or 4 times per day. You should use it for only 3 to 4 weeks. How much to take and how long to take it can vary depending upon what it's being used for. Always talk with your healthcare provider before using it.
“Chronic overconsumption of high fructose corn syrup causes an increase in fat production and worsens insulin sensitivity,” says Feda. “Even a small change like not drinking regular soda is beneficial.
Kimchi isn't a weight-loss food, but it can support a balanced diet. It's naturally low in calories, a good source of fiber, and packed with enzymes that help digestion, which can leave you feeling lighter and more energized after meals.
Moderate Intake Linked to Healthier Weight
High consumption of baechu kimchi was linked to a 10% reduction in both overall and abdominal obesity in men, while eating kkakdugi was associated with 8% lower odds of abdominal obesity in men and 11% in women.
Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.
A: Cardiologists may advise against probiotics because generic strains can disrupt gut balance, produce harmful metabolites like TMAO, or interfere with cardiovascular medications. Without personalized microbiome testing, probiotic use carries unforeseen risks, especially for patients with heart issues.
“Apple cider vinegar contains water, acetic acid, carbohydrates, potassium, probiotics and polyphenols. It also contains negligible amounts of micronutrients,” Wohlford says. Here's how she says some of the components in apple cider vinegar can impact the body. Acetic acid can help kill harmful bacteria.
Here are five foods that promote healthier digestion and help you avoid common gastrointestinal symptoms.
No wonder congee and its cousins are a key flu go-to in Singapore, Malaysia, China, South Korea – almost any place in East Asia where rice is a staple. So strong is this porridge's connection to illness that some people can only stomach it when they're under the weather.