Cheong is a traditional Korean preparation in which fruit or herbs slowly release their flavor into sugar or honey. The result is a delicious, naturally flavored syrup full of aroma. This ginger cheong with honey is a perfect example — spicy, fresh, and full of character. It’s wonderful in warm drinks, but also surprisingly good in savory dishes.

I made this cheong a few weeks ago, and by now I’ve tested it thoroughly — in tea, mocktails, and even in the wok. I often add a spoonful of honey to my tea, so I simply replaced it with a spoonful of this cheong instead. Along with a few ginger slices, it gave a light citrusy note similar to fresh ginger, with an occasional stronger but never harsh bite. Absolutely delicious!

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What Exactly Is Cheong?

In Korea, cheong has been used for centuries to preserve fruit or herbs while concentrating their flavor. By soaking them in sugar or honey, a gentle osmotic process occurs that draws out the moisture. The result is a thick, aromatic syrup — no cooking required.

Traditional versions include lemon cheong, yujacheong (made with yuzu), and ginger cheong. They’re often used as a base for winter teas or to flavor drinks and desserts. The beauty of cheong is its simplicity: with just two ingredients, a few days of patience, and a clean jar, you create something truly special.

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About Fermented Cheong

Traditionally, cheong in Korea is often made by mixing fruit or herbs with sugar and letting the mixture sit for several weeks or even months. During that time, a light natural fermentation takes place: the sugar draws out the moisture from the fruit, and the wild yeasts on the peel start to convert part of the sugars. The result is a thick, dark syrup with a surprisingly rich and layered flavor — sweet, yet slightly tangy and refreshing. This gentle balance of sweetness and acidity is what makes fermented cheong so unique.

With ginger, however, this process happens much more slowly or not at all. Ginger naturally contains antibacterial compounds, such as gingerol and shogaol, which inhibit the growth of the microorganisms needed for fermentation. When you mix ginger with honey, it becomes an infused honey rather than a fermented syrup — capturing the flavor and warmth of the ginger without any real fermentation taking place.

If you’d like to experiment with fermentation, you can use granulated sugar instead of honey. Over time, this may allow a very mild fermentation to develop, creating a slightly fresher and more complex syrup. The transformation is gradual — the flavors evolve slowly from pure sweetness to a deeper, warmer taste with soft fruity notes.

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How to Make Ginger Cheong with Honey

Ingredients:

• 120 g (about 4.2 oz) fresh ginger
• 120 g (about 4.2 oz, ⅓ cup + 1 Tbsp) runny honey

You can easily adjust the quantities depending on the size of your jar — just use equal parts ginger and honey.

Using runny honey makes the cheong more liquid, because the honey draws out moisture from the ginger.
If you prefer a thicker texture, choose a firmer, less processed honey.

After five days, move the jar to the refrigerator. It will keep for several months. You can strain out the ginger pieces if you only want the infused honey, but I like to leave them in. They’ve released most of their heat but still taste wonderful. I use them in tea, mocktails, or stir-fries — they’re perfectly edible.

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How to Use Ginger Cheong

One of the nicest things about this cheong is its versatility. A spoonful in hot water with a slice of lemon is perfect on cold days, but it also shines in refreshing summer drinks. Here are some ideas:

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Variations on Classic Ginger Cheong

Once you’ve mastered the basic recipe, you can create endless variations:

• Lemon-honey cheong: a classic, delicious in tea.
• Ginger-lemon: for extra brightness and zing.
• Lime or mandarin: adds a sunny citrus note.
• Turmeric-ginger: a warming winter version.
• Lavender-honey: floral and fragrant with soft aromas.

Each variation has its own personality, depending on the ingredient and type of honey you use.

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Storage and Extra Tips

Always use a clean, sterilized jar to prevent mold. In the fridge, your ginger cheong keeps for months. Over time, the honey may crystallize, especially if you used a thicker variety — that’s completely normal. Just warm the jar gently in a water bath and the texture will become smooth again.

Be mindful when storing: if you notice foam, bubbles, or a sour smell, your cheong has started to ferment, which isn’t the goal here. In that case, discard it (unless you’re in the mood for an experiment).

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A Spoonful of Flavor

What I love most about this cheong is how adaptable it is. What started as a simple experiment — a jar of ginger and honey on the counter — has become a staple in my kitchen. A spoonful in tea or a quick stir-fry always adds that little something special.

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