Maesilcheong

Step 1: Clean the jar or container and lid: wash in hot soapy water, rinse, then dry in a 250°F oven for 10 minutes (or pour boiling water over and in it and air-dry upside down). Let it cool; it must be completely dry. Use a 3 litre wide-mouthed glass jar.

Step 2: Pick over the 2 ¼ lb green maesil plums and discard any bruised or split ones. Wash in cold water, then pull out each little stem nub with a toothpick.

Step 3: Spread the plums on a towel and dry completely, 2–3 hours, until there is not a drop of water left, even in the stem scars.

Step 4: Set aside about 150 g of the 2 ¼ lb sugar. Layer the plums and the rest of the sugar in the jar, then pour the reserved sugar on top in a thick layer so no plum shows.

Step 5: Cover with a cloth or a lid resting loosely on top (not screwed tight, gas must escape) and keep in a cool, dark place.

Step 6: For the first 2–3 weeks, gently tip or stir with a clean, dry spoon every 2–3 days to help the sugar dissolve, until no sugar is left at the bottom. Small bubbles and a light fruity, faintly boozy smell are normal; fuzzy mould on plums above the syrup, a vinegar or rotten smell, or slime mean throw it away.

Step 7: After 100 days, when the plums are shrivelled and the syrup is clear amber, strain out and discard the plums without crushing them. Bottle the syrup in clean bottles and keep in the fridge, or a cool cupboard, for up to 1 year. To serve, stir 2–3 tbsp syrup into a glass of ¾ cup cold water with ice.