Enzyme Alchemy: Rhubarb, Spruce & the magical Cheong syrup

This latest video in the Mæst food series offers a glimpse into the making of a Korean-style cheong syrup, using a mix of a little unexpected ingredients: local farm rhubarb, wild spruce tips, and also wild wood sorrel.

It’s a process rooted in patience and preservation. Cheong is traditionally a fermented syrup made by layering fruit with sugar. Over time, it transforms—slowly, gently—into something more than the sum of its parts. This version brings together tart, resinous, and citrus-bright elements from both cultivated and wild sources.

The video is a teaser—just the making. No results yet. Fermentation takes time, and the full reveal will come in the next release. For now, it’s about the raw materials, the method, and the gesture of putting something away for later. Follow us if you want to know the results! The link is here