Advice for Apple Cheong Syrup?

Hi Everyone

Apologies if this seems like a stupid question

So recently I’ve been trying to make apple Cheong syrup…I saw the strawberry ones online and wanted to try it with apple

I cut up an apple with the skin and put it in a jar switch white and brown sugar and put it in the fridge immediately…it’s been three days in the fridge… I’ve stirred it about three times during this time and some of the apple pieces are brown

How do I know when to take it out and if there is any mould or fermentation…or rather if it is still safe to consume?

Thank you

submitted by /u/WeeklyTrouble7069
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