This Korean Syrup is called “Cheong” and is pretty flexible and can be made to make syrup out of any fruit or vegetable that has some water content. Johnny Kyungho has some reels about making more Cheongs and it’s a pretty cool looking food :) Edit: Never insinuated that this was only found in Korean Cuisine. I just wanted to geek out about a Korean recipe I knew partially because this method of preservation is exactly like in Korean methods; Correct me if I'm wrong but I don't know of other syrup methods which rely on fermenting the syrup in a jar with layering of sugar the way Korea does.