I made pomegranate choeng. The sugar melted in 2 weeks and it started carbonating. Later when I opened the jar it had a strong fermented smell. My mom thought I had alcohol in my room because of the smell. It tasted good , my family had it with soda. I'm excited to make more of these choengs
Hey. I have a question. I made pomegranate cheong and probably it has more sugar so in order to melting the sugar, where should I keep it? Refrigerator or under sun? Thanks in advance
@@s9k7I need to know too. Doesn't it go rotten sitting in a jar for weeks? I will be researching because they look delicious. Even putting some of the syrup and fruit in a cup,fill with seltzer, would be the best natural soda. I will try making ginger cheong to make ginger ale,once I research the process.
These start to ferment because there are wild yeasts in the air and they settle on the skin of fruits. The pure quantity of sugar should stop them running rampent, but they are able to get a small foothold. Chances are that the ABV is under 1%, so it shouldn't cause a problem for kids, but if you want to be extra sure, you could try soaking the fruit in some Sodium Metabisulfite or Potassium Metabisulfite (you might find them as Campden Tablets) for a few minutes. This won't stop the yeast completely, but it should significantly lower the yeasts ability to do much.
Dude I have 3 cheongs going right now, one is peach, another is lemon, and the last is orange and lime and they all taste amazing. These pair wonderfully with tea, soda, tequila, vodka, yogurt and granola bowls, or even blended with ice to make slushies. Some of the best stuff I’ve ever tried and so simple to make. Thanks for putting cheong on my radar. Much love 🤍.
@@callumsutherland8750 the lemon was great, personally he puts in 50/50 lemon and sugar but I would recommend a 2/1 ratio lemon to sugar, the recipe was too sweet for me and it would mix better with alcohol if it was less sweet
@@Dan-he5fs sounds like I'll have to go buy some lemons now, I do have a lemon tree but the lemons it produces aren't the best tasting, a 2:1 sounds nice as I'm not the biggest sweets person as it is
I love putting them in sparkling water or Sprite, teas, fruit salad, and a little in fruit desserts. I keep a jar of lemon in my fridge and add the syrup cherry pie filling when I’m cooking a batch. It’s also delicious added to peaches when I make peach cobbler, etc. I eat strawberries drizzled with a little lemon syrup and topped with whipped cream.
I've been making kombucha for a year now, and I have stumbled upon this method and can't wait to try it! I normally put fresh/juiced fruit and sugar into the kombucha to flavor it and then strain and bottle it (don't like chunks, also a pain to clean the bottles afterwards). I think this could make the method more convenient (flavor always available, I won't have to buy and prepare fruit each time I have to flavor it) easier to get a variety of flavors (again, since it's preserved, I could have several jars of syrups at the same time and get a small amount of each for some batches) and also would allow me to bottle the kombucha directly with the syrup. I'll see if it works, thank you so much!
@@KASAGOYU121 Yes it did! Tho I didn't make "several jars of syrup to get variety", I made whatever flavor I wanted and that's it. It works much better with fruit with low sugar content (like strawberries), but I'm currently just adding fresh fruit to my bottles.
I love cooking, but since I joined the army and haven't had a kitchen, I've had to give up my favorite de stressing activity. Your videos have inspired me to try some preparation based cooking, like basic fermenting and to make my own syrups, so if I shouldn't do one of these with ginger, tell me quick!
Can you please explain to me the difference in lemon cheong and lemon syrup made by the boiling method. I really want to know is it the thickness or something else.
please make some longform videos on how to do this. also your jars, how to clean them, store, etc. :D would be great and i think a big audience is here for it
every time i see your videos i have an immediate instinct to start making these and seeing how much i can get away with. i have a lot of family with fruit farms who usually just make mountains of jam with it and i wanna see if i can maybe make a cheong out of them, but since all the recipes online seem to just use plum or lemon idk how far i can go before i end up with dubious food
Take the plunge! If you haven't tried in a year, think about it, it would've been a year of strawberry, orange, plum or lemon chung. Try it out! Take a risk!
I never heard of Chung until I came across this gentleman videos. It sounds like it would be a lot easier than making Jam because all you're doing is waiting mostly. I just restarted my produce delivery, so I may very well add more fruits to my deliveries just so I can do this! I've been making water kefir, and this would be perfect for flavoring my kefirs!
I saw a couple of your shorts and was inspired to try this with some limes we had in the fridge, we are storing in the fridge because its still quite warm here so the sugar is taking its sweet time, we are about a month in at this point, but it coming alone great. The flavor makes me think of limeade so my plan is to make a diluted drink with the syrup!
I just bought some frozen strawberry slices today and some frozen black cherries, so I am seriously wondering if I have some smaller jars somewhere that I can put something together with.
I've done something similar to this using limes, but instead of putting them in a glass container, I put them in a sous vide bag. It worked really well. I would guess that using a sous vide bag might prevent fermentation since it is under vacuum. Not sure if that is desired or not for this application. I used the syrup to make mojitos.
I love making syrups for my cocktails too this year I did cranberry, blueberry, pomegranate, cherry, strawberry and this morning I’m trying peach ! It’s so fun to always have one house syrup to make cocktails that can’t be made somewhere else to my guest ! Keep the good work, I need to experiment more with agrumes 🍊 that orange or lemon one looks good !
if your cheong ferments, it is because there's too much water in the syrup. normally, a 2-1 sugar to fruit ratio will remain shelf stable, since a high ratio of sugar is toxic to yeast, bacteria, mold, and fungus. fermentation is the growth of wild yeast and other possible bacteria and mold. the longer it goes, the larger the colony of growth in your cheong, and the more carbonation and alcohol is created. the moment you notice any fermentation whatsoever, you may as well either add a preservative, or pasteurize it before re-bottling.
Thanks so much I've seen one of your vids and couldn't forget about this amazing technique Today I harvested some nice ripe red currants and I'm totally gonna try and make myself (and loved ones) some sirup to remeber the summer days 💚
Kinda late to the party but just found this videos and made some cheongs last week. Two of my four batch's grew a little of this white stuff (i hope its yeast as you say). Do I remove it and and keep the cheong or do i throw it away?
He probably won’t see this but he’s inspired me to make blueberry cheong once. I think it took around a month or so until most of the sugar was dissolved. Maybe I could’ve left it for longer but I was impatient and didn’t see much progress after a certain point. I also messed up the ratios of equal sugar to fruit because I don’t have a scale and used a measuring cup, which is NOT accurate in any way sunce sugar and fruit take up volume differently, so a cup of sugar weighs much more than a cup of blueberries. Overall my cheong was pretty good, and was really tasty putting a spoonful or two in water. It was especially good putting it over deserts, like ice cream and homemade angle cake with whip cream. You can also use it on top of cheesecake. There is no limits. You could incorporate it into any dish!!! I finished the whole jar 🥰
Just made a pineapple one. Just put it in the fridge and ill check in like 2 weeks. Smells good. Tried some of the liquid left in the mixing bowl. Tasted great, very light pineapple flavor. Expecting the pineapple flavor to intensify after the 2 weeks.
I try making cheong with tropical fruit and it taste heaven... there's this fruit, sortofatropical berry called bunei in my place, bcs my cousin has the tree and is fruiting like crazy, they don't know what to do with it, so I turn them into cheong and mannnn its just amazing with soda
My girlfriend is scared. I've made grapefruit cheong and I keep talking about making more and shes worried little jars are going to take over our house
Johnny I'm a huge fan and this looks amazing-----and all I could think about at the end was, " Ew did he use/reuse that same spoon to taste each cheong?" 🤣 Keep up the great work!
Seriously, I love the fact that if I just want something quick, easy, and naturally bubbly, I can just throw in some strawberry slices with sugar and water and wait for 3 days, and I'm good to go! You don't even need kefir grains or kombucha scoby to fermented unless you want to make that stuff. I've actually put some strawberries and sugar water together and I honestly couldn't tell the difference between that and when I made strawberry water kefir!
How do you know how long to let each fruit sit? Cause some fruits spoil faster than others, so does that have an impact? I'm just worried that if I leave certain fruits sitting for too long, they'll get mold.
I've brewed mead a few times in the past. Honey has natural antibacterial properties, though it will probably not kill wild yeast since obviously it can be fermented into mead. My question is, would honey be able to draw out the liquid of the fruit in the same way sugar can?
If all my sugar has dissolved on day 1 does that mean I didn't add enough sugar? Should I add more sugar Or should I just continue to let it sit in the dissolved liquid?
I'm making lime Chung now but the syrup is quite thick and goopy. I'm not sure if it's gone bad it not. Is it meant to be thick or like a standard syrup viscosity?
Can you put the cheong in the fridge right away? I want to make some but the temperature in Canada has been a bit crazy it's fall but surprisingly it's been warm but then it gets cold for a few days then hot again. I would love to make some small bottles. I have some mini mason jars. Do you need to steam then jars before you make it?
If you are doing this with strawberries and it is summer. How do I best keep it cold for the 3 months? Can I put it in our extra fridge to stay cold and not start doing that bobble thing?
hi! your video inspired me to make some cheong for myself, but i have a few (many) questions. - what happens if i make it with raw sugar? will it alter the flavour? - does that 'film' you mentioned on the mixed fruit one make it go bad? will you have to chuck it out? - does the fermentation only change the taste? sorry for so many questions, but thanks for the video!
Fermentation changes taste but also makes it very slightly alcoholic, which shouldn’t be an issue unless you are part of a religion that can’t consume any alcohol.
I chucked a few batches together just today (halved strawberries, whole blueberries, diced mango, mint leaves and oranges) and I was wondering, what type of fruits should go in the fridge and which are okay to leave out? More fleshy ones in the fridge?
From what it seems like, you can probably leave it outside for a day or so, depending on the climate of where you live, but you'd want to put it in the refrigerator soon after in order to ensure that the fruits inside the syrup won't go bad. I've done a strawberry cheong and after a day I put it inside my refrigerator and it was so good after about 5 months. I had to constantly check a few times each month just to make sure the sugar was dissolving and the strawberry wasn't going bad.
I want to give this a go at home but with Maesil, are there any considerations for sanitizing the jars before hand? I saw you used the isopropyl alcohol on the muddler before pressing eh contents down, do I need to wipe the inside of the jars with that or is just simple soap+warm water and air dry fine?
Hi, i have just started to try this out myself. How do you pasteurize them in a water bath? Like, for how long? Is it full on boiling? Is it without the lid? Do you put on the lid while its still hot? I have so many questions 🥺 thanks in advance
Been trying to make green grape syrup for green grape ade. Most videos said it'll take like 3-4 days but oh man hearing it'll take months really took the wind out of my sails. Here's to hoping it doesn't take too long because I'm addicted to green grape ade lol.
I tried the syrup from the ball book of canning and preserving and their blueberry syrup is super thin. Now I want to try cheong, too. I think I'll get a better result. I like those jars you have. Where to get those column shaped flip top jars?
I am curious what those thing in the jars that are keeping the fruit down in the jars later in the video. Is that necessary to keep the fruit near the sugar? Or what is the purpose of the cylinder looking pieces (kinda look like transparent weights)?
I think it's to keep the fruit covered at all times, if you don't put that weight in, the fruit may rise above the syrup which would accelerate the fermentation process a lot. never made it myself yet, but seems like the weight is quite necessary, or just use something else to keep the fruit in the syrup.
So if it ferments, we're just getting some probiotics along with it, right? Because I like getting probiotics naturally. And I absolutely love fizzy drinks!
@@asabibeckles110 it seems like he starts a lot of these outside of the fridge. Do you know if that's just a fridge space issue or does the beginning liquidation happen faster in more neutral temperatures?
Is it finished once the sugar is dissolved? I tried a few different fruits and only did a half pound of each and each one was finished dissolving on the counter in less than a week, do I still let it sit in the fridge for a few weeks?
I have! I made some peach, but what I found was that to get the flavor I wanted, it was about 2-4tbsp of the syrup per .5L, which definitely doesn’t keep it low calorie or anything. But it’s delicious!
what does one do if we observe fermentation starting? put it in the fridge? or do we have to wait and keep it on the counter until the sugar dissolves completely..
Depends on the type of jar I believe. "Lug" lids, normal jam jar lids, have to be tight. Specialist "canning" jars are finger tight. Need to leave head space. This is what I have heard on Our Small Footprint, RUclips channel.
![Digital Circus Episode 4 [TRAILER]](http://i.ytimg.com/vi/abZtsmMUbJo/mqdefault.jpg)
I made pomegranate choeng. The sugar melted in 2 weeks and it started carbonating. Later when I opened the jar it had a strong fermented smell. My mom thought I had alcohol in my room because of the smell. It tasted good , my family had it with soda. I'm excited to make more of these choengs
Be careful. Real cheong doesn't ferment. It has way too much sugar.
@@itsgonnabeanaurfromme cheong incidentally ferments sometimes, it's nothing to worry about.
Hey. I have a question. I made pomegranate cheong and probably it has more sugar so in order to melting the sugar, where should I keep it? Refrigerator or under sun?
Thanks in advance
@s9k7 at a certain point no more sugar will dissolve unless heated which changes the flavor. I would just strain out the left over sugar.
@@s9k7I need to know too. Doesn't it go rotten sitting in a jar for weeks? I will be researching because they look delicious. Even putting some of the syrup and fruit in a cup,fill with seltzer, would be the best natural soda. I will try making ginger cheong to make ginger ale,once I research the process.
These start to ferment because there are wild yeasts in the air and they settle on the skin of fruits. The pure quantity of sugar should stop them running rampent, but they are able to get a small foothold. Chances are that the ABV is under 1%, so it shouldn't cause a problem for kids, but if you want to be extra sure, you could try soaking the fruit in some Sodium Metabisulfite or Potassium Metabisulfite (you might find them as Campden Tablets) for a few minutes. This won't stop the yeast completely, but it should significantly lower the yeasts ability to do much.
Dude I have 3 cheongs going right now, one is peach, another is lemon, and the last is orange and lime and they all taste amazing. These pair wonderfully with tea, soda, tequila, vodka, yogurt and granola bowls, or even blended with ice to make slushies. Some of the best stuff I’ve ever tried and so simple to make. Thanks for putting cheong on my radar. Much love 🤍.
I've been wanting to do one of lemon, what do you mix that with? (I have an odd love of lemon)
@@callumsutherland8750 the lemon was great, personally he puts in 50/50 lemon and sugar but I would recommend a 2/1 ratio lemon to sugar, the recipe was too sweet for me and it would mix better with alcohol if it was less sweet
@@Dan-he5fs sounds like I'll have to go buy some lemons now, I do have a lemon tree but the lemons it produces aren't the best tasting, a 2:1 sounds nice as I'm not the biggest sweets person as it is
@@Dan-he5fs also, how is the acidity of the lemon syrup?
Me too! Passionfruit, Peppermint and Watermelon. He's great isn't he, for sharing this, it's SO much fun!
Can you show some examples of how you end up using the cheong? Would be cool to know how and what to use it for. Love the video style.
If you look in the cheong playlist on my channel i have made a fruit soda using cheong, but ill do a video soon showing a few ways to use them :D
@@JohnnyKyunghwo What kind of cocktails do you think these would work best with?
I am looking for it as well, thanks 🙏
@@RecipeswithBen an orange syrup is good an old fashioned and any cocktail in need of fruit juice just use the same fruit in the syrup, works great 👍
@@lucribault90 I do like old fashions so I will have to give that a try!
I love putting them in sparkling water or Sprite, teas, fruit salad, and a little in fruit desserts. I keep a jar of lemon in my fridge and add the syrup cherry pie filling when I’m cooking a batch. It’s also delicious added to peaches when I make peach cobbler, etc. I eat strawberries drizzled with a little lemon syrup and topped with whipped cream.
I've been making kombucha for a year now, and I have stumbled upon this method and can't wait to try it! I normally put fresh/juiced fruit and sugar into the kombucha to flavor it and then strain and bottle it (don't like chunks, also a pain to clean the bottles afterwards). I think this could make the method more convenient (flavor always available, I won't have to buy and prepare fruit each time I have to flavor it) easier to get a variety of flavors (again, since it's preserved, I could have several jars of syrups at the same time and get a small amount of each for some batches) and also would allow me to bottle the kombucha directly with the syrup.
I'll see if it works, thank you so much!
Did it work?
@@KASAGOYU121 Yes it did! Tho I didn't make "several jars of syrup to get variety", I made whatever flavor I wanted and that's it. It works much better with fruit with low sugar content (like strawberries), but I'm currently just adding fresh fruit to my bottles.
I love cooking, but since I joined the army and haven't had a kitchen, I've had to give up my favorite de stressing activity. Your videos have inspired me to try some preparation based cooking, like basic fermenting and to make my own syrups, so if I shouldn't do one of these with ginger, tell me quick!
He put ginger in one of his. Do it!
oops, i didnt realise the orange cheong video's audio is super quiet. completely missed it while throwing this together in a rush
Can you please explain to me the difference in lemon cheong and lemon syrup made by the boiling method. I really want to know is it the thickness or something else.
please make some longform videos on how to do this. also your jars, how to clean them, store, etc. :D would be great and i think a big audience is here for it
every time i see your videos i have an immediate instinct to start making these and seeing how much i can get away with. i have a lot of family with fruit farms who usually just make mountains of jam with it and i wanna see if i can maybe make a cheong out of them, but since all the recipes online seem to just use plum or lemon idk how far i can go before i end up with dubious food
Take the plunge! If you haven't tried in a year, think about it, it would've been a year of strawberry, orange, plum or lemon chung. Try it out! Take a risk!
I never heard of Chung until I came across this gentleman videos. It sounds like it would be a lot easier than making Jam because all you're doing is waiting mostly. I just restarted my produce delivery, so I may very well add more fruits to my deliveries just so I can do this! I've been making water kefir, and this would be perfect for flavoring my kefirs!
I saw a couple of your shorts and was inspired to try this with some limes we had in the fridge, we are storing in the fridge because its still quite warm here so the sugar is taking its sweet time, we are about a month in at this point, but it coming alone great. The flavor makes me think of limeade so my plan is to make a diluted drink with the syrup!
I just bought some frozen strawberry slices today and some frozen black cherries, so I am seriously wondering if I have some smaller jars somewhere that I can put something together with.
I've done something similar to this using limes, but instead of putting them in a glass container, I put them in a sous vide bag. It worked really well. I would guess that using a sous vide bag might prevent fermentation since it is under vacuum. Not sure if that is desired or not for this application. I used the syrup to make mojitos.
Nice idea, I would be sure to put the mint in there too if I want to make mojitos with it.
I love making syrups for my cocktails too this year I did cranberry, blueberry, pomegranate, cherry, strawberry and this morning I’m trying peach ! It’s so fun to always have one house syrup to make cocktails that can’t be made somewhere else to my guest ! Keep the good work, I need to experiment more with agrumes 🍊 that orange or lemon one looks good !
Looooove this series, about to start my cheong collection end of summer to preserve the lovely peaches! Loved the tea idea, will try with jasmine tea
Thank you for sharing this! My mom brought tons of fresh peaches way more than I could eat. They made a beautiful syrup!
could you share more about the addition of tea leaves into these?
if your cheong ferments, it is because there's too much water in the syrup. normally, a 2-1 sugar to fruit ratio will remain shelf stable, since a high ratio of sugar is toxic to yeast, bacteria, mold, and fungus. fermentation is the growth of wild yeast and other possible bacteria and mold. the longer it goes, the larger the colony of growth in your cheong, and the more carbonation and alcohol is created. the moment you notice any fermentation whatsoever, you may as well either add a preservative, or pasteurize it before re-bottling.
Unless I'm ok with the fermentation, but that's good to know if I want to entertain (especially children) with it.
Thanks so much
I've seen one of your vids and couldn't forget about this amazing technique
Today I harvested some nice ripe red currants and I'm totally gonna try and make myself (and loved ones) some sirup to remeber the summer days 💚
Yesterday I started some of my own with Blackberrys and Cherries. I'm hoping for some good syrup in the next few days.
The white stuff is naturally occuring yeast, which is generally harmless but keep an eye out for discoloration.
Kinda late to the party but just found this videos and made some cheongs last week. Two of my four batch's grew a little of this white stuff (i hope its yeast as you say). Do I remove it and and keep the cheong or do i throw it away?
during the first step can i leave it in the fridge? because i live in a desert country and think that in cubpoards would be too warm
I just started a batch of green kiwi cheong! I'm planning to use it to make kombucha.. Will see if it's worth the wait
He probably won’t see this but he’s inspired me to make blueberry cheong once. I think it took around a month or so until most of the sugar was dissolved. Maybe I could’ve left it for longer but I was impatient and didn’t see much progress after a certain point. I also messed up the ratios of equal sugar to fruit because I don’t have a scale and used a measuring cup, which is NOT accurate in any way sunce sugar and fruit take up volume differently, so a cup of sugar weighs much more than a cup of blueberries. Overall my cheong was pretty good, and was really tasty putting a spoonful or two in water. It was especially good putting it over deserts, like ice cream and homemade angle cake with whip cream. You can also use it on top of cheesecake. There is no limits. You could incorporate it into any dish!!! I finished the whole jar 🥰
Just made a pineapple one. Just put it in the fridge and ill check in like 2 weeks. Smells good. Tried some of the liquid left in the mixing bowl. Tasted great, very light pineapple flavor. Expecting the pineapple flavor to intensify after the 2 weeks.
how'd it go?
I try making cheong with tropical fruit and it taste heaven... there's this fruit, sortofatropical berry called bunei in my place, bcs my cousin has the tree and is fruiting like crazy, they don't know what to do with it, so I turn them into cheong and mannnn its just amazing with soda
i watched some of your videos on tik tok and got inspired to make my own!! My local store had fresh lychee so i'm making some with that!
My girlfriend is scared. I've made grapefruit cheong and I keep talking about making more and shes worried little jars are going to take over our house
Johnny I'm a huge fan and this looks amazing-----and all I could think about at the end was, " Ew did he use/reuse that same spoon to taste each cheong?" 🤣 Keep up the great work!
currently doing this with rhubarb, mainly for the syrup to use for cocktails. Thinking about making a strawberry rhubarb pie with the cheong
Seriously, I love the fact that if I just want something quick, easy, and naturally bubbly, I can just throw in some strawberry slices with sugar and water and wait for 3 days, and I'm good to go! You don't even need kefir grains or kombucha scoby to fermented unless you want to make that stuff. I've actually put some strawberries and sugar water together and I honestly couldn't tell the difference between that and when I made strawberry water kefir!
hi @JohnnyKyungHwo id love to see a video about why you might throw out a cheong and the dangers of using one
How do you know how long to let each fruit sit? Cause some fruits spoil faster than others, so does that have an impact? I'm just worried that if I leave certain fruits sitting for too long, they'll get mold.
I'm not an expert, but i've made 3 cheongs so far, and they've done fine just leaving them in the fridge
@@Griefer_Jesus do i need to open the jar from time to time? I'm assuming it will create gas inside?
I've brewed mead a few times in the past. Honey has natural antibacterial properties, though it will probably not kill wild yeast since obviously it can be fermented into mead. My question is, would honey be able to draw out the liquid of the fruit in the same way sugar can?
These look amazing. Im inspired to try this with organic blood oranges.
Always love watching your fermenting videos
The james hoffmann christmas sweater, absolute banger
If all my sugar has dissolved on day 1 does that mean I didn't add enough sugar? Should I add more sugar Or should I just continue to let it sit in the dissolved liquid?
Did you put equal parts sugar and fruit by weight?
I'm making lime Chung now but the syrup is quite thick and goopy. I'm not sure if it's gone bad it not. Is it meant to be thick or like a standard syrup viscosity?
When I made lemon Cheong it thinned out over time. I do know for sure if you see any growths or mould then it has definitely gone bad though.
This channel is a treasure. Too bad all I can do is witness the experiment. No tasting. 😓
Can you put the cheong in the fridge right away? I want to make some but the temperature in Canada has been a bit crazy it's fall but surprisingly it's been warm but then it gets cold for a few days then hot again. I would love to make some small bottles. I have some mini mason jars. Do you need to steam then jars before you make it?
Yea. You need to steam/boil the jars to properly sterilise them before adding any fruit
Can do this with chillies? I'm thinking of making some out of jalapeneos for some Mexican dishes and sauces.
If you are doing this with strawberries and it is summer. How do I best keep it cold for the 3 months? Can I put it in our extra fridge to stay cold and not start doing that bobble thing?
Im going to try this tomorrow with lemon and ginger! Im excited❤
hi! your video inspired me to make some cheong for myself, but i have a few (many) questions.
- what happens if i make it with raw sugar? will it alter the flavour?
- does that 'film' you mentioned on the mixed fruit one make it go bad? will you have to chuck it out?
- does the fermentation only change the taste?
sorry for so many questions, but thanks for the video!
Fermentation changes taste but also makes it very slightly alcoholic, which shouldn’t be an issue unless you are part of a religion that can’t consume any alcohol.
Will this work using mason jars instead of a hinged lid jar?
I chucked a few batches together just today (halved strawberries, whole blueberries, diced mango, mint leaves and oranges) and I was wondering, what type of fruits should go in the fridge and which are okay to leave out? More fleshy ones in the fridge?
From what it seems like, you can probably leave it outside for a day or so, depending on the climate of where you live, but you'd want to put it in the refrigerator soon after in order to ensure that the fruits inside the syrup won't go bad. I've done a strawberry cheong and after a day I put it inside my refrigerator and it was so good after about 5 months. I had to constantly check a few times each month just to make sure the sugar was dissolving and the strawberry wasn't going bad.
At 4min25 what are you taking out of the jar ? The thing that look like ice or glass. Amazing video by the way !
fermentation weight i believe
It is a fermentation weight as the other commenter said. It’s used to weigh down the items in the jar and keep them below the liquid.
Awesome video!😄 Would you mind explaining how you do the pasteurization process?
I want to give this a go at home but with Maesil, are there any considerations for sanitizing the jars before hand? I saw you used the isopropyl alcohol on the muddler before pressing eh contents down, do I need to wipe the inside of the jars with that or is just simple soap+warm water and air dry fine?
I'm gonna try this with Choke cherries super excited!
Where do I store to ferment it. The fridge? Or out in a dark place
Hey, just discovered your channel, and I love it.
Do you have any suggestions for books to study this techniques in more detail?
Thank you a lot
do you store this in fridge or room temperature?
Hi, i have just started to try this out myself. How do you pasteurize them in a water bath? Like, for how long? Is it full on boiling? Is it without the lid? Do you put on the lid while its still hot? I have so many questions 🥺 thanks in advance
Do you need to sanitize your jars completely before using them? How do you sanitize them properly?
Been trying to make green grape syrup for green grape ade. Most videos said it'll take like 3-4 days but oh man hearing it'll take months really took the wind out of my sails. Here's to hoping it doesn't take too long because I'm addicted to green grape ade lol.
I tried the syrup from the ball book of canning and preserving and their blueberry syrup is super thin. Now I want to try cheong, too. I think I'll get a better result. I like those jars you have. Where to get those column shaped flip top jars?
so lovely, looks amazing, might try this at home just how simple it is
I made some yuzu cheong following your video. How long until it’s ready?
I am curious what those thing in the jars that are keeping the fruit down in the jars later in the video. Is that necessary to keep the fruit near the sugar? Or what is the purpose of the cylinder looking pieces (kinda look like transparent weights)?
I think it's to keep the fruit covered at all times, if you don't put that weight in, the fruit may rise above the syrup which would accelerate the fermentation process a lot. never made it myself yet, but seems like the weight is quite necessary, or just use something else to keep the fruit in the syrup.
they're fermentation weights, just chunks of glass. they're so the fruit stays in the liquid
Wait so how long should I let them sit for
So if it ferments, we're just getting some probiotics along with it, right? Because I like getting probiotics naturally. And I absolutely love fizzy drinks!
great video thank you... one question how long can you store this
Does making the syrup this way make it alchoholic? If so how do we make a non alcoholic syrup? I just wanted to double check.
What factors encourage fermentation? Is there a way to minimize the risk?
Heat encourages fermentation, while cold minimises it. Right now the liquid from the fruits are osmosizing.
@@asabibeckles110 it seems like he starts a lot of these outside of the fridge. Do you know if that's just a fridge space issue or does the beginning liquidation happen faster in more neutral temperatures?
I made one out of plums but one of the fruits developed mold, not sure if I want to keep it get rid of it. What do you guys suggest??
interesting! I want to try, thank you for making this video, btw how long is that syrup we can use? ( fridge in good consumption)
This has probably already been answered, Where do you get your glassware? Specifically the tall narrow swig top cylinders.
What is the glass puck you use to weigh everything down?
Fermentation weight since nobody got back to you.
Will pasteurizing it make them taste more like cooked fruit rather than fresh?
If so does that not negate the effort of doing it cold this whole time?
Can you can this? Like with water bathing or even pressure canning?
love this! do you have any idea of an alternative to sugar with this for diabetics?
eurythotol (defo spelt wrong) probably would work well, not sure if diabetics can have it though
I don’t think so unfortunately since the sugar acts as a preservative
Can you put them in the fridge from the beginning to completely prevent fermentation?
Is it finished once the sugar is dissolved? I tried a few different fruits and only did a half pound of each and each one was finished dissolving on the counter in less than a week, do I still let it sit in the fridge for a few weeks?
Not sure if you still need an answer, but you can leave them in the fridge to continue imparting the fruity flavor or strain them :)
Can this be made with brown sugar?
Please how do i have to store the syrup and how long is its shelf life?
Did you added weights on the cheong?
I’m so intrigued by this.
Have you tried using it instead of the commercial syrups for Soda Stream?
I have! I made some peach, but what I found was that to get the flavor I wanted, it was about 2-4tbsp of the syrup per .5L, which definitely doesn’t keep it low calorie or anything. But it’s delicious!
Should we steam it at the end to kept from fermentation
Should I refrigerate these
Can i use this in baking?
Oh yikes. I have been trying to make my own banana syrup but I dont leave for months. Am I doing it wrong? Can you do a rhubarb and ginger?
what does one do if we observe fermentation starting? put it in the fridge? or do we have to wait and keep it on the counter until the sugar dissolves completely..
That happened in this video. He put it in a cold area (outside as he had no fridge space) to slow down the fermentation.
My grandma has hella fruit she grows annually. I can't wait to try this .
Have you had a persimmon video yet?
I want to try cranberries, should I use them whole or cut them in half?
So is that crazy amount of sugar absorbed into the final liquid product?
Can you show us how it wuld look if you reduced the syrup
I dont get how this takes 3 months to make, but fruit + simple syrup only lasts a few weeks before spoiling. Is it jusy the amount of sugar?
Do you have to strain it?
Can't wait to make my first Cheong!!!🤩
Can you use stevia instead of sugar?
I started making your projects. Normally already start enjoying the syrup and fruit by week 2 on yogurt. They just cannot last. 😅
Challenge you to make a GOOD syrup that uses vegetables 🌽 🌶 🍅
Rhubarb would probably be next level delicious
does anybody know if the lid is supposed to airtight when fermenting or slightly loose to let some air escape and so the glass doesn’t explode?
Depends on the type of jar I believe. "Lug" lids, normal jam jar lids, have to be tight. Specialist "canning" jars are finger tight. Need to leave head space. This is what I have heard on Our Small Footprint, RUclips channel.
Where can i get these jars!? I want to try this myself and love the look of these jars and cant find them on Amazon
I say try Michaels or any craft store they usually have a selection of jars!
Some of them, the bigger one without metal clasps, are from Ikea :)
Can you use the final product to create flavored rock candy
Wonder if this would work with fresh lavender?
Did you ever try to do a Vanilla syrup ?
It's peach season. I guess I need some jars now