”Strange little day had yesterday with lots of interruptions and decided to try doubling down on flavour with a sugar ferment that I do most years with the young cones of various edible conifers. This process is known as Cheong and is a Korean method of using sugar and time generally to preserve fruit and many other items. I’ve used this method for so many things and have loved the results.
GeorgeFlavour Fred
We can see this process in many other cultures like making fermented pine cone syrup like the traditional 🇮🇹 throat soothing syrup Mugolio at the moment from the Dwarf Mountain Pine (Pinus Mugo).
As I had made this process with young Noble Fir cones many years back it seemed fun to double down on flavour using Scots pine with the usual nearly twice the weight of sugar but pouring in my 4 year old ferment from the noble fir cones. Check the history for more information but decided to just try doubling down. Let’s see how it comes out!
