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Fruit from Korea
Maesil-cheong starts as a sugar extraction. Green maesil plums are layered with an equal weight of sugar, and the sugar draws their juice out over about three months. It is also a real ferment, because sugar-tolerant yeasts such as Zygosaccharomyces rouxii grow in the syrup and make a little ethanol while it matures for most of a year.
| Maesil plums, washed and drained400 g | [yoon2019] |
| Brown sugar400 g | Equal to the fruit weight; another study layered the fruit with refined sugar[yoon2019][ramalingam2024] |
| Starter | spontaneous |
Total time across the recorded steps: 12 months
What changes: Plums and sugar go into the jar in layers, and the jar is sealed
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Maesil-cheong starts as a sugar extraction. Green maesil plums are layered with an equal weight of sugar, and the sugar draws their juice out over about three months. It is also a real ferment, because sugar-tolerant yeasts such as Zygosaccharomyces rouxii grow in the syrup and make a little ethanol while it matures for most of a year. Made in 4 steps over 12 months. The longest step, mature the syrup, takes at least 9 months (Ramalingam S 2024). Zygosaccharomyces rouxii, the main sugar-tolerant yeast, which leads a slow alcoholic fermentation and Clavispora lusitaniae and Pichia kluyveri do most of the fermenting.
| Main step | at least 9 monthsReported[ramalingam2024] | Mature the syrup |
|---|---|---|
| Temperature | 15–25 °CReported[yoon2019][choi2017] | Layer the plums with sugar in a sealed jar |
Maesil-cheong is a sugar extraction, not a brine or lactic pickle. Its only liquid is the juice that sugar pulls from the fruit, and the ferment that follows is slow and yeast-led. Umeboshi and karikari ume use the same fruit with salt instead of sugar.
Unripe maesil seeds hold most of the fruit's amygdalin, a cyanogenic compound. In one study, amygdalin in the syrup fell below 5 mg/L after 12 months, and the authors advise at least 9 months of fermentation [ramalingam2024]. By a calculated cyanide yield, they judged all their syrups non-toxic after 9 months. They also cite earlier work that found about 135 to 167 mg/L, a level those researchers reported was not toxic to rats, so a low figure is not guaranteed. The seeds held 42–53 g of amygdalin per kg dry weight, and the authors think the stone's shell keeps it out of the syrup, so do not crack or eat the stones. Ethyl carbamate can form in the sugar extract too; it appeared from day 150, up to 9.7 μg/kg, and was higher at 25 °C than at 15 °C [choi2016]. Biogenic amines were also higher at 25 °C, so a cooler place gives a cleaner syrup [yoon2019].
Hazards the sources name: Amygdalin, a plant compound that releases hydrogen cyanide, over 98 % of it in the seeds; 42.17–66.19 mg/L in the syrup at 3 months and below 5 mg/L at 12 months in one study (a plant toxin, not a microbe).
Every number is labelled with how it is known. How this atlas is made
Maesil sugar syrup is a widely used homemade product in Korea, and interest in it has grown in recent years [ramalingam2024].
