Apple Syrup (Sogum)
Easy Way to Make Apple Syrup for Stomach Health and Pickles, Plus Drinks and Vinegar
While plum syrup (maesilcheong) is great, using abundant and common apples to make your own apple syrup is a fantastic alternative until plum season arrives. This recipe shows you how to easily make apple syrup and even how to use the leftover apple pulp to create a healthy apple vinegar. By combining the apple pulp with commercially available healthy fermented vinegar (which contains no added sugar and is fully fruit-ripened), you can make apple vinegar without needing any extra sugar. This is highly recommended for reducing acidity in dishes or when you want to add a touch of sweetness.
Apple Syrup Ingredients- 3kg Apples
- 1.5kg Sugar
- 1.5kg Corn Syrup (or similar liquid sweetener)
Apple Vinegar Ingredients- 3kg Apple Pulp (from apple syrup)
- 3L Healthy Fermented Vinegar
- 3kg Apple Pulp (from apple syrup)
- 3L Healthy Fermented Vinegar
Cooking Instructions
Step 1
You’ll need 3kg of apples for the apple syrup. First, wash the apples by rinsing them under water and then soaking them in a mixture with about one cup (200ml) of vinegar for 10 minutes. Since you’ll be eating the peels, thorough cleaning is crucial. It’s even better to weigh them down to ensure they are fully submerged. After 10 minutes, rinse the apples thoroughly under running water two to three times to remove any remaining residue. It’s essential that the apples are completely dry before making the syrup, so pat them completely dry with paper towels or a clean cloth.
Step 2
After drying the apples, prepare them for removing the cores. Using an apple corer, which you can easily find at stores like Daiso or kitchenware shops, makes this process quick and neat. Once the cores are removed, using a mandoline slicer to cut the apples thinly will make it much easier to prepare the syrup. Although it might seem like an extra step, it will significantly streamline the syrup-making process.
Step 3
Now, let’s make the apple syrup. The ratio is crucial: for 3kg of apples, use a total of 3kg of sweeteners, consisting of 1.5kg of sugar and 1.5kg of corn syrup (or liquid sweetener). This ‘1:1’ ratio of apples to total sweetener is vital. If the ratio is off, the apples might become mushy or spoil during fermentation. Ensure you maintain this precise ratio. For this recipe, we’ll first dissolve the sugar, then combine it with the apples, and finally pour in the corn syrup. This method helps the sugar dissolve faster and also moderates the overall sweetness. When using a mandoline slicer, always wear cut-resistant gloves to protect your hands. For a quicker syrup, slice the apples as thinly as possible; this allows you to enjoy the syrup in about a week. You can also thinly slice the apples with a knife after removing the cores. Instead of mixing the apples and sugar all at once, place the sliced apples into a large jar or container and sprinkle the sugar evenly over them. Pre-sprinkling sugar on the apples helps draw out their juice, aiding faster dissolution. Don’t discard the ends or smaller pieces; chop them up and add them to the container to ensure you use all the apple. Add the remaining sugar on top. Once all the apples and sugar are in the container, don’t just leave it; stir the mixture with your hands to help the sugar dissolve quickly. Ensure the sugar is thoroughly dissolved by stirring well. Let it sit for 30 minutes, but stir it once or twice during this period to ensure all the sugar dissolves within the 30 minutes. Don’t just let it sit; remember to mix it! After 30 minutes, when the sugar has completely dissolved, pour the resulting sugary liquid along with the apples into your fermentation jar. Make sure to include all the dissolved sugar liquid. The ratio is the most critical part of making syrup, so add the corn syrup last to ensure the correct proportion. Adding corn syrup after dissolving the sugar makes it mix faster and more conveniently than if you mixed it all together from the start. Now, store the jar in a cool place and let it ferment for one week. Over-fermenting can cause the syrup to develop an alcoholic taste, so be sure to limit it to just one week.
Step 4
A week has passed since we started fermenting the apple syrup. Now it’s time to separate the liquid from the apple solids. First, strain the mixture through a sieve to separate the pulp from the juice. The strained juice can be used as a beverage by diluting it with water or soda. The apple pulp is not waste; it can be used to make vinegar by fermenting it further with vinegar. This process reduces its sourness, making it excellent for use in cooking or pickles. It’s important to note that you shouldn’t just add plain vinegar; it needs to be combined with a finished vinegar. Purchase a commercially available ‘healthy fermented vinegar’. While each bottle might cost around $3-4, these vinegars are already fully fruit-fermented without added sugar, so you won’t need any extra sugar when making apple vinegar with the pulp. This makes it a cost-effective and worthwhile endeavor. Combine 3kg of the dehydrated apple pulp (from the syrup) with 3L of healthy fermented vinegar. Note that since the apple pulp has lost moisture, you might use slightly less vinegar than a strict 1:1 ratio. Once you’ve added the apple pulp and vinegar to the container, close the lid and store it in a cool place for another week before consuming. The resulting vinegar is perfect for pickles or various dishes. If you wish to drink the vinegar as a beverage, dilute it with water in a 9:1 ratio (water to vinegar) and consume it after meals. Consuming moderate amounts of the apple syrup liquid or apple vinegar regularly is said to be beneficial for stomach health. So, be sure to try making apple syrup before the plum season arrives! Thank you for watching. Please subscribe, like, and turn on notifications!
