This time I let the cheongs hang out for 2 weeks in my fridge and the peach needed it. It was a white flesh peach which has a lighter flavor than yellow fleshed. I might try another variety of peach when this is done but it was really good. Mango was also great the hardest part was taking the skin and pit out. Next is a big challenge I’m going to try mint that I got on sale. I’ll probably let that sit 2 weeks as well to get the most out of it. Fingers crossed for me
by Everyday_ASMR
3 Comments
Not sure what cheong is?
Wow, you’re so talented?
That sounds super tasty! Making cheong is such a fun DIY project. Two weeks in the fridge is definitely the way to go for those delicate flavors to really shine through. I’m impressed you tackled the mango – getting past that skin and pit is no joke. Mint is an awesome idea for your next batch. The fresh, herbal notes will be such a vibe. You’ve got skills in the cheong, my friend. Can’t wait to hear how that mint turns out!