I would add this to hot chocolate on a cold day. On a hot day I would add this to lemonade, or a refreshing ginger and cucumber cooler with ice cubes and sparkling water.
Just tried my first cheong with white sugar and basil. It is fantastic! An excellent addition to lemon tea or green tea. Thank you for posting, I’ve already starting thinking of so many ideas I want to try next! I lived in West Java, Indonesia for most of 2021 and I want to try a Java-inspired brown sugar and ginger cheong next!
I have basil plants and I was wondering if I could also do this with basil. Thanks for the inspiration. I hope mine turns out fine( I don't have a scale)
I started making strawberry cheong about three days ago with slightly over ripe berries and the results are amazing! Almost all the sugar is dissolved already! The the berries shrunk so fast! And the flavour is so sweet but a tiny tart and should be great in fun drinks or teas.
If you grow your own mint, you'd be surprised how much it yields. My great grandma had a mint plant growing off the side of her house and we used to just go picking for leaves and eat them. I couldn't believe how expensive they were in the grocery store after we had to start buying them.
Is cheong fermented or not? Is it supposed to be made on the fridge or the counter? Are you supposed to mix daily? Hoe do you mix without introducing contaminants? How does it not grow mold?
This is a great idea to do with fruit you can’t get through customs. Like make a cheong at the beginning of your trip and empty the fruit before you leave. Best for a long vacation. 😅
thank you for all the amazing videos (esp the white peach cheong, i commented that ☺️)! please do Korean sauna eggs!! or how to make makgeolli in warmer and humid weather (im in hawai’i and mine failed a lot, but i haven’t given up yet)
hey dude i had a question, i wa binge watching your old videos and saw that you were in the process of making a juniper berry vinegar. did that ever work out? how was it? im very interested ty
I tried to contain the mint in our garden. I pulled up every mint plant in the garden and put a few in a large planter. They did well and I felt really pleased with my success! The next year the mint came up again, all around the planter but not in it. I neglected to notice the planter had drainage holes and the mint was stubbornly showing me it would not be contained. I learned my lesson. Now I let it grow wild around my raised beds and pull it up as I use it.
Hey, love your stuff! I tried making a peach cheong from peaches in my yard, there is what appears to be a white mold forming at the top of the syrup, what did I do wrong?
I FINALLY got two bunches of reduced price mint! Trying this looks so much fun..the watermelon and passionfruit ones I tried are muddling along nicely..thank you so much for this cool content! Will never be wasting odds and sods of stuff in future, but instead you have enabled infinite play!
@@Mr.Anonymous-f5w it's pretty low maintenance, basically as he states in the video, it's "done" when all the sugar has turned to syrup, but I've had a passion fruit, watermelon and mint one in the fridge since I made the original comment, and I've only last week removed the fruit from the other two, and bottled them and the mint one still has the mint in it and no harm at all has come from ignoring them and just stirring the sugar down intermittently, so it's pretty flexible as to method...like, as long as it's stored in the fridge so it doesn't ferment, there aren't any rules..lol.. strictly speaking you wait for all the sugar to dissolve and then remove the "insert fruit here" and rebottle your syrup again store in the fridge...I might try lemon next...it's been super fun, and low stress, with a really cool payoff..
@@Mr.Anonymous-f5w yup...like he says, same weight of sugar to fruit...every so often grab a spoon or other pokey thing and scrape down the side and smooth the content down to assist all the sugar to come into contact with moisture and dissolve...when all the sugar is syrup, remove the *fruit* and just keep the syrup...bish, bosh...totally recommend binging his Cheong content for inspiration and confidence building...
@@Mr.Anonymous-f5w yup...like he says, same weight of sugar to fruit...every so often grab a spoon or other pokey thing and scrape down the side and smoosh the content down to assist all the sugar to come into contact with moisture and dissolve...when all the sugar is syrup, remove the *fruit* and just keep the syrup...bish, bosh...totally recommend binging his Cheong content for inspiration and confidence building...
I did a small batch of lemon syrup using this method and mix it with soda water, it tasted like ginger ale, i think most of them can be used on drinks and the more fruit ones can be used on pancakes also
Add to a fruit smoothy, mix in to icing, flavour doughs. You could add it in to the pancake batter, for example. If you drink tea with sugar, you can pick something that compliments it.
@@Mr.Anonymous-f5w just as he said, until all the sugar dissolved, about a week or two, give it a stir now and then. Then I used all pretty quickly, it was summer 😬
Crazy, that's $7 worth of mint? I can grow that in like 3 weeks in a single pot. And I have 300 pots. If I could sell that stuff, I could just about stop working!
Don't most forests have wild mint, ie free mint? That stuff grows like weed, never plant mint in your own soil next to other stuff, the mint will take over everything
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I’d recommend using it as your sweetener in an iced green tea!
Just crazy to think about paying more than a dollar or two for mint. It’s so easy to grow and so difficult to keep under control.
Right? I almost regret planting it here haha
Um, I have killed mint four separate times. We don't entrust me with live plants outside of a fully automated vivarium anymore.
You can get around 2 pounds of fresh mint in 10 square foot of ground, once planted you don't need to do anything outside harvesting
Yeah I feel like 2x4 salesman in 2020 now with the truckloads of mint I have rippin in my backyard
@@Timmahh. never forget when a single 8’ stud was like $13
I would add this to hot chocolate on a cold day. On a hot day I would add this to lemonade, or a refreshing ginger and cucumber cooler with ice cubes and sparkling water.
I actually started my own batch with the mint that grows wild In My yard. Thanks for the idea, hopefully it’ll be a nice twist for my mojitos
Just tried my first cheong with white sugar and basil. It is fantastic! An excellent addition to lemon tea or green tea. Thank you for posting, I’ve already starting thinking of so many ideas I want to try next! I lived in West Java, Indonesia for most of 2021 and I want to try a Java-inspired brown sugar and ginger cheong next!
OH! You just gave me the idea of trying it with rosemary
How long did you store it in a jar before using
Oh wow, basil cheong. I am gonna buy basil plants after summer
I have basil plants and I was wondering if I could also do this with basil. Thanks for the inspiration. I hope mine turns out fine( I don't have a scale)
I started making strawberry cheong about three days ago with slightly over ripe berries and the results are amazing! Almost all the sugar is dissolved already! The the berries shrunk so fast! And the flavour is so sweet but a tiny tart and should be great in fun drinks or teas.
Me and my "little" mint plant watching you use $7 of mint that totally absurd.
Cultivating a mint plant gotta be one of the best things I've ever did.
If you grow your own mint, you'd be surprised how much it yields. My great grandma had a mint plant growing off the side of her house and we used to just go picking for leaves and eat them. I couldn't believe how expensive they were in the grocery store after we had to start buying them.
you should make italian meringue with your cheongs! basically heat up syrup to 250 f and stream slowly into egg whites while they're whipping
*heat up sugar to 250f. Make sure to reread before you comment lol
@@rephaelreyes8552 lol thanks
@@rephaelreyes8552 after this, would you just bake them like normal meringues?
@@thatotherone7814 I don't see why you can't. You can make macaroons, sponge cake, or any dessert that has a meringue as an ingredient.
You do it and post it
Done this with elderflower berries. It is extremely floral and has a deep red colour. Love it for cocktails
Did you cook it. They are poisonous until cooked
RIP
@@Valchrist1313 alive and kicking and used the lot in a batch of mulled wine
That looks super good! Also if it has a bubblegum ish flavour I think it would be good in a frosting
I did a lemon mint one - it's amazing with soda water
I suggested on one of your platforms that you use it in a bubble gum confetti cake.
Is cheong fermented or not? Is it supposed to be made on the fridge or the counter? Are you supposed to mix daily? Hoe do you mix without introducing contaminants?
How does it not grow mold?
The mint is coming up in my garden and I’m excited to give this a try!
He’s uploaded this video 9000 times
This is a great idea to do with fruit you can’t get through customs. Like make a cheong at the beginning of your trip and empty the fruit before you leave. Best for a long vacation. 😅
“Then I spun it dry”
Camera: POV: you’re in a centrifugal device with leaves
thank you for all the amazing videos (esp the white peach cheong, i commented that ☺️)! please do Korean sauna eggs!! or how to make makgeolli in warmer and humid weather (im in hawai’i and mine failed a lot, but i haven’t given up yet)
A bubblegum syrup... I recommend shaved ice.
How long to keep it in a jar?
Just did this with a mix of spearmint and reg mint from my yard. Can't wait to see how it goes!
I think it would be fantastic in hot tea!
I am gonna try this. Creme Brule & cheese cake applications for Christmas & New Years. Will try to desiccate some
hey dude i had a question, i wa binge watching your old videos and saw that you were in the process of making a juniper berry vinegar. did that ever work out? how was it? im very interested ty
Pancakes of course! Lol
Do you store the strained syrup in the fridge?
Anyone tried making this with alternative sweeteners like stevia, erythritol etc? Would be interesting to try, but I’m diabetic, so…
There comes a type of tulsi in India that is sweter then regular sugar try making that please
Mint Is super easy to grow, but the problem is it tends to grow out of control very easily.
Put it in a container or root pouch. Works great!
I tried to contain the mint in our garden. I pulled up every mint plant in the garden and put a few in a large planter. They did well and I felt really pleased with my success! The next year the mint came up again, all around the planter but not in it. I neglected to notice the planter had drainage holes and the mint was stubbornly showing me it would not be contained. I learned my lesson. Now I let it grow wild around my raised beds and pull it up as I use it.
Hey, love your stuff! I tried making a peach cheong from peaches in my yard, there is what appears to be a white mold forming at the top of the syrup, what did I do wrong?
I cant wait to make this!!!
I wonder what would happen if you mixed different varieties of mint…🤔
I FINALLY got two bunches of reduced price mint! Trying this looks so much fun..the watermelon and passionfruit ones I tried are muddling along nicely..thank you so much for this cool content! Will never be wasting odds and sods of stuff in future, but instead you have enabled infinite play!
How long did you store it in a jar before using?
@@Mr.Anonymous-f5w it's pretty low maintenance, basically as he states in the video, it's "done" when all the sugar has turned to syrup, but I've had a passion fruit, watermelon and mint one in the fridge since I made the original comment, and I've only last week removed the fruit from the other two, and bottled them and the mint one still has the mint in it and no harm at all has come from ignoring them and just stirring the sugar down intermittently, so it's pretty flexible as to method...like, as long as it's stored in the fridge so it doesn't ferment, there aren't any rules..lol.. strictly speaking you wait for all the sugar to dissolve and then remove the "insert fruit here" and rebottle your syrup again store in the fridge...I might try lemon next...it's been super fun, and low stress, with a really cool payoff..
@@elisabethhowse ok so i just have to store it in the fridge and let it do it's work ?
@@Mr.Anonymous-f5w yup...like he says, same weight of sugar to fruit...every so often grab a spoon or other pokey thing and scrape down the side and smooth the content down to assist all the sugar to come into contact with moisture and dissolve...when all the sugar is syrup, remove the *fruit* and just keep the syrup...bish, bosh...totally recommend binging his Cheong content for inspiration and confidence building...
@@Mr.Anonymous-f5w yup...like he says, same weight of sugar to fruit...every so often grab a spoon or other pokey thing and scrape down the side and smoosh the content down to assist all the sugar to come into contact with moisture and dissolve...when all the sugar is syrup, remove the *fruit* and just keep the syrup...bish, bosh...totally recommend binging his Cheong content for inspiration and confidence building...
Can make icecream with it ❤
I have a question. Can you do this same process with an alternative sugar?
Hear me out, Bubble gum shots. Need I say more?
Is this fermenting it or something? Or does adding sugar not ferment it?
Oh my god imagine a mint julep made with this 😮
Mojito?
what do u do with the syrups?
I did a small batch of lemon syrup using this method and mix it with soda water, it tasted like ginger ale, i think most of them can be used on drinks and the more fruit ones can be used on pancakes also
@@taniajuan Damn thanks m8
Add to a fruit smoothy, mix in to icing, flavour doughs. You could add it in to the pancake batter, for example.
If you drink tea with sugar, you can pick something that compliments it.
@@taniajuan how long did you store it in a jar before using?
@@Mr.Anonymous-f5w just as he said, until all the sugar dissolved, about a week or two, give it a stir now and then. Then I used all pretty quickly, it was summer 😬
Have you ever tried pepper cheong?
I bet red bell peppers would be really good.
Capsaicin isn't water soluble, though, so it wouldn't extract much just like the mint here.
Crazy, that's $7 worth of mint? I can grow that in like 3 weeks in a single pot. And I have 300 pots.
If I could sell that stuff, I could just about stop working!
This dude: *Mixes sugar and leafs*
RUclips: OMFGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGGG
Reupload?
I'd have just eaten the leftover leaves...
I would like to see you make these syrups with xylitol!
Would it act as a desiccant to draw out the liquid?
Might be interesting, because the alcohol properties of xylitol might extract the mint oils.
Could you add more mint to syrup?
You could, but you should worry about contamination.
It doesn't taste minty because the mint oils aren't water soluble.
Tulsi+sugar syrup please
Gabbard?
I'm down for it.
It is spearmint, hence no menthol
reupload?
first half is the old video
it's all the mint shorts put together in one video
My mint leaves turned Black....😢
do that with rose petals i promise you will be amzed, red varity
Mojito.
Don't most forests have wild mint, ie free mint? That stuff grows like weed, never plant mint in your own soil next to other stuff, the mint will take over everything
Bubblegum skin salve
mint should be dirt cheap thats so weird. You can grow a bunch at home easily with little money