It's fascinating to see how much the fruit shrinks as the sugar pulls the juices from it.

I've read that you can make cheong with pretty much any edible fruit/vegetable, so I'm going to try and experiment a bit. I'll probably use the strained out fruits to make a compote so they don't get wasted when the cheong is done marinating.

I put it in the fridge right away, knowing I'd probably forget about it elsewhere and miss the point when it would need to be moved into the fridge, and the process just takes a little longer in the fridge versus keeping it in room temp for the first couple days or so.