Yuja cheong (Korean yuzu tea)
Yuja cheong (Korean yuzu tea)
I had some left over yuzu, so I removed (a lot) of seeds, sliced it thinly, and mixed it with an equal amount of honey and sugar by weight (mixed with 50% honey, put it in a steralized jar, and then topped with 50% sugar). This'll turn syrupy and slightly ferment. It's usually mixed with hot water as a tea, but it can be used for other things.
Edit: After reading what I wrote it seems like it could be confusing. For 200g of yuzu you'd use 100g of honey and 100g of sugar.
Hmmmm.
Makes me think of candied lemon peel. Oh this gives me ideas. How long do you let it ferment? How lemon-y is yuzu?
Besides tea, what do you use it for?
Have you tried candied yuzu (or candied yuzu peels)?
Yuzu is pretty lemony but it's also got this aroma/flavor to it that's quite distinct. Very aromatic.
I will probably just let this batch go for a week or so. Not too much fermentation will happen anyway because of all the sugar. Maesil cheong (green plum cheong) often is left to go for 100+ days, though.
You can use it as a flavoring or topping. It turns out very much like marmalade, so you can even put it on toast.
I haven't tried candying yuzu peels, but I bet it should be fantastic.
. It turns out very much like marmalade, so you can even put it on toast.
that..... yeah. I think I'm gonna have to stop by the local korean market. (again, lol.) thanks for sharing.
This sounds great! Unfortunately, I've never seen a yuzu at the grocery store and there are no Asian markets near me. I'll definitely be looking for them though!
You can make it with other citrus or really any other fruit. Just follow the 1:1 sugar:fruit by weight ratio and you're good. I've seen people make it out of all kinds of things.