Lemon Cheong & the Garum You Didn’t See Coming
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If you’ve been around here a while, you’ll know I’m a firm believer in ferments that just keep on giving. And this one might be my favourite “low-waste magic” moment yet.
Today I’m sharing two recipes in one:
- First, the sweet and tangy Korean Lemon Cheong — a fermented citrus syrup that tastes like sunshine in a jar.
- Then, what to do with the pulp once you’ve strained off that syrup: a wild little umami bomb I call Lemon Cheong Garum.
Let’s start at the beginning…
What is Lemon Cheong?
Cheong is a traditional Korean syrup made by preserving fruit in sugar. Over time, the natural juices are drawn out and ferment into a thick, sweet-tart syrup that’s often used for teas, tonics, and marinades.
Lemon cheong is one of the easiest ways to get into fermentation — no starter needed, no burping, no drama. Just fruit, sugar, time, and a bit of patience.
How to Make Lemon Cheong (Small Batch)
You can make this with any citrus, but good-quality unwaxed lemons are ideal. Here's my go-to method:
Ingredients:
- Unwaxed lemons (around 3–4 lemons)
- Sugar (equal in weight to your sliced lemons). I use organic cane sugar but granulated or caster sugar is fine.
Method:
- Weigh your bowl and note the weight.
- Top and tail your lemons, then cut in half lengthways and remove any seeds.
- Slice the lemons as thinly as possible, keeping all the juice.
- Weigh your sliced lemons and juice (in your bowl), then add the same weight of sugar.
- Mix well and pack into a clean clip-top jar.
- Leave at room temperature to ferment.
Care Tips:
- Stir daily with a clean utensil until all the sugar has dissolved.
- Then stir every couple of days for the next few weeks.
- After that, just give it a gentle shake or flip when you remember.
You can start tasting after 2–3 weeks, but I like to leave mine for 2–3 months for maximum depth.
To Use:
Strain the syrup through a sieve into a clean bottle or jar and store in the fridge.
Try it:
- In sparkling water with ice
- Drizzled over yoghurt or ice cream
- Mixed into salad dressings, marinades or cocktails
DON'T even think about throwing away the pulp…
The Ferment That Keeps On Giving: Lemon Cheong Garum
Once you’ve strained off your lemon syrup, you’re left with a dense, zesty pulp that still has plenty of life in it. So let’s take it one step further — and make something a little wild.
But first…
What’s Koji? And What Is a Garum, Anyway?
Koji is rice (or sometimes barley or soybeans) that’s been inoculated with Aspergillus oryzae, a fungus used in traditional Japanese fermentation. It’s the starter culture behind soy sauce, miso, sake, and amazake — and it’s what gives this citrus garum its deep savoury backbone. You can buy it ready-made as dried “koji rice”, which is what we’re using here.
As for garum — it’s a salty, umami-rich sauce traditionally made by fermenting fish in salt. What we’re making here is a modern, plant-based twist that’s closer in flavour to soy sauce, tamari, or shoyu — but with a bright, citrusy edge. You’ll sometimes hear it called an amino sauce when made this way.
It’s liquid gold — complex, deeply savoury, and ridiculously good drizzled over almost anything.
Lemon Cheong Garum (Small Batch)
Ingredients:
-
350g lemon cheong pulp.
-
183g koji rice
-
530ml filtered water
- 100g salt (roughly 10% of total mixture)
Method:
- Pulse your cheong pulp in a food processor or roughly chop into smaller pieces.
- Mix everything together in a clean, sterilised clip-top jar
- Stir with a clean utensil.
Stirring Schedule:
-
Week 1: Stir daily
-
Week 2: Every other day
-
Week 3: Once a week
- After that: Just stir when you remember
Ferment at room temperature for at least 6 months — and longer if you can bear the wait.
To Use:
Once it tastes right to you, strain the liquid. This is your garum-style citrus amino sauce — rich, savoury, salty, and bright.
Try it:
- As a drizzle on rice, grilled veg or fried eggs
- Mixed with soy sauce for a homemade ponzu
- Massaged into kale with olive oil for the best kale salad ever
And again — don’t toss the pulp! Blitz it into a savoury paste, like a lemony miso. Stir it through dal, add to marinades, or sneak it into soups and sauces for depth.
A Note on Fermentation & Waste
One of the things I love most about fermentation is how generous it is. You start with something simple, and end up with layers of flavour — plus a whole second act.
This recipe combo is a perfect example:
- Sweetness up front (cheong)
- Umami underneath (garum)
- A zero-waste philosophy at the heart of it all
If you make it — I’d love to see. Tag me or drop me a message.
Want more recipes like this?
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