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Making maesil-cheong (plum syrup) can be challenging due to the delicate balance of sugar required to prevent mold without causing health concerns like diabetes.

This blog post provides a comprehensive guide to overcoming these challenges by focusing on essential steps such as thorough cleaning, detoxifying the plums, and using unrefined sugar.

Additionally, we introduce the use of perilla leaves (jaso-yeop) as a natural preservative to enhance the medicinal properties and prevent spoilage. By following these tips, you can create a delicious and healthy maesil-cheong that is free from spoilage worries.

Making Maesil-cheong: Add This Natural Preservative Herb!

Introduction

One of the most significant concerns when making maesil-cheong (plum syrup) is the use of sugar. Using too little sugar might result in mold growth, while using too much can raise concerns about diabetes.

This article aims to provide a method for successfully making maesil-cheong by enhancing its medicinal properties and preventing spoilage with the use of certain herbs that act as natural preservatives.

Reasons for Maesil-cheong Failure and Solutions

Importance of Cleaning Maesil

The first reason for maesil-cheong failure is incomplete cleaning of the maesil (plums). When using maesil, it is crucial to remove the stems and thoroughly clean the surface.

The fine hairs on the surface should be completely removed using a soft cloth or sponge. Additionally, the plums should be thoroughly dried to prevent any residual moisture from affecting the fermentation process.

Method for Removing Maesil Toxicity

The second reason is the potential toxicity of maesil. The pits of maesil contain amygdalin, a compound that can release cyanide during fermentation.

However, research has shown that fermenting maesil for a year can break down these toxic components. Therefore, maesil-cheong made this year should be consumed by February next year.

For those who need to consume maesil-cheong immediately, you can divide the plums into halves; use one part immediately after short fermentation and the other part for long-term fermentation.

Proper Use of Sugar

The third reason is the improper use of sugar. Sugar is essential in maesil-cheong as it draws out the juice from the plums. However, for those concerned about diabetes, unrefined sugar is a better alternative.

Unrefined sugar has a lower glycemic index (GI) of 47 compared to refined sugar’s GI of 109. A good ratio to use is 10 parts maesil to 7 parts unrefined sugar.

Natural Preservative Herb – Perilla Leaf (Jaso-yeop)

To mitigate the shortcomings of maesil-cheong and prevent spoilage, you can use perilla leaves (jaso-yeop) as a natural preservative. Perilla leaves help enhance the digestive enzyme secretion, alleviate stress, and are effective against insomnia and depression.

If perilla leaves are unavailable, you can substitute them with sesame leaves, which also have similar preservative properties.

How to Make Maesil-cheong

When making maesil-cheong, the best container to use is an earthenware jar. However, if you use a sealed container, cover the mouth with a cotton cloth to allow air circulation, ensuring proper fermentation. This method will help the maesil-cheong mature well.

Conclusion

To ensure success when making maesil-cheong, remember these three key points:

Completely remove the fine hairs on the plums and dry them thoroughly.

Remove the pits from the plums or ferment them whole for one year.

Use unrefined sugar instead of refined sugar and add perilla leaves or sesame leaves as a natural preservative.

By following these guidelines, you can make delicious and healthy maesil-cheong without worrying about spoilage.

Today, we will learn how to make a natural digestive aid! When digestion is sluggish and your stomach feels bloated, just a sip of this water can feel incredibly relieving. The method? It’s not complicated at all. Simply add ‘this’ to water, and you’ve got yourself a natural remedy for indigestion. Learn how to make a natural digestive aid that works wonders simply by adding this one ingredient to water!

Making a Stomach-Clearing Digestive Aid: Just Add ‘This’ to Water!

1. Introduction

Creating a natural digestive aid using a simple ingredient known as ‘malted barley’ or ‘yeotgireum’ in Korean.

2. Ingredients

‘Malted barley,’ despite what its name might suggest, is not an oil but sprouted barley. This sprouted grain is rich in digestive enzymes that greatly assist the digestion process.

3. Enzyme Activation

The process of sprouting barley increases the activity of digestive enzymes like amylase. These enzymes facilitate digestion by breaking down starches into simpler sugars, making it easier for the body to process them.

4. Historical Background

Historically, sprouted barley has been used as a digestive aid when other remedies were unavailable. This usage highlights both its effectiveness and accessibility as a natural treatment option.

This simple approach to alleviating digestive issues is rooted in traditional practices but is backed by modern understanding of enzymatic activity, offering a natural, effective solution for those suffering from indigestion and bloating.

5. how to extract enzymes from sprouted barley

1. Prepare the Barley

Begin by obtaining barley grains which you will need to sprout. Sprouting the barley activates the enzymes, primarily amylase, which aids in digestion.

2. Sprouting Process

Rinse the barley grains thoroughly under cold water.
Place the rinsed barley in a jar covered with cheesecloth secured with a rubber band.
Soak the barley in water for about 12-24 hours, then drain the water.
Allow the barley to sit at room temperature, rinsing and draining every 12 hours, until sprouts begin to appear. This usually takes 2-3 days.

3. Preparing the Cheesecloth

Take a clean cheesecloth and rinse it under cold water to ensure it is clean and free from any residues.
Fold the cheesecloth so it has multiple layers—this ensures a finer filtration and better extraction of enzymes.

4. Extracting the Enzymes

Spread the sprouted barley evenly over the center of the cheesecloth.
Gather the corners of the cheesecloth and tie them securely to create a bundle containing the barley.

5. Soaking the Barley

In a large bowl, immerse the cheesecloth bundle containing the sprouted barley in lukewarm water. The temperature of the water should not be too hot, as high heat can destroy the enzymes.

6. Allowing Extraction

Let the bundle soak for about 3-4 hours. During this period, the enzymes from the barley will leach into the water. Gently agitate the water occasionally to help distribute the enzymes evenly.

7. Squeezing Out the Enzymes

After soaking, take the bundle and gently squeeze it over the bowl to extract as much enzyme-rich water as possible. Be careful not to tear the cheesecloth.

8. Final Extraction

For a stronger effect, you can repeat the soaking with fresh lukewarm water, or gently massage the bundle in the water to release more enzymes.

9. Using the Enzyme Water

The enzyme-rich water can now be consumed as a natural digestive aid. It has a mild, sweet flavor reminiscent of barley and is particularly beneficial for digestion.

10. Storage

Any leftover enzyme water can be stored in the refrigerator for up to 24 hours. It’s best consumed fresh to ensure the potency of the enzymes.

This method leverages the natural digestive enzymes present in sprouted barley, making it an effective and natural way to aid digestion.

6. The Function of Amylase

Function of Amylase: Amylase primarily acts to break down carbohydrates into simple sugars. This enzyme plays a crucial role in converting complex carbohydrates like starch into smaller molecules such as glucose.

Decomposition of Complex Carbohydrates: The foods we consume often contain complex carbohydrates like starch, which can be difficult to digest. Enzymes like amylase help by breaking these complex carbohydrates into simple sugars, aiding digestion.

Enzyme Action Process: Amylase in sprouted barley attacks the starch in the barley, breaking down its structure. During this process, starch is progressively divided into smaller sugar molecules, which facilitates easier absorption of energy by the body.

Role in Digestion: The sugars decomposed by this process are quickly absorbed by the digestive system and used as an energy source. This is particularly beneficial for people who have slow digestion or suffer from indigestion.

Enzyme Activation: The sprouting process activates the enzymes in barley. Sprouting increases enzyme activity, particularly enhancing the activity of amylase.

Extraction and Use of Enzymes: Using cheesecloth to extract enzymes from sprouted barley allows these enzymes to be leached into the water, creating a beverage that aids digestion. This beverage promotes digestion and alleviates discomfort caused by digestive issues.

Benefits of Natural Digestive Aids: Natural digestive aids created in this manner have fewer side effects compared to synthetic digestives and support the body’s digestive functions in a natural way.

Overall Impact: Enzymes like amylase smooth the digestive process by effectively breaking down complex carbohydrates into absorbable sugars, providing significant relief for many who suffer from digestive issues. This represents a natural and healthy way to improve digestive health.

7. Dosage and Usage Instructions

Rather than specifying an exact amount, the strength of this natural digestive aid can be adjusted according to individual preference. Here are some general guidelines on proportions:

Start Small: Begin with a small amount of sprouted barley in your water, such as a teaspoon per cup, and gradually increase the amount based on your digestive response and taste preferences.

Adjust According to Effectiveness: If you find the initial mixture too weak, gradually add more sprouted barley until you achieve the desired effect. If the mixture is too strong, reduce the amount accordingly.

8. Special Precautions

Nursing Mothers: Sprouted barley can reduce the secretion of breast milk, therefore it is advised that nursing mothers avoid consuming this digestive aid to prevent potential reduction in milk supply.

9. Conclusion

Try making this simple natural digestive aid at home and experience its benefits firsthand. This remedy uses traditional ingredients to offer a straightforward and natural solution for improving digestion. By incorporating sprouted barley, which is rich in digestive enzymes, this homemade remedy helps to enhance digestive health in a gentle and effective way.

Whether you are dealing with indigestion, bloating, or simply want to maintain a healthy digestive system, this natural solution provides a beneficial alternative to commercial digestive aids, without the additives and chemicals often found in those products. Give it a try and see how it can help soothe your digestive system naturally.

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