I made this along with some soaking in grain alcohol. After a few weeks I combined the syrup and alcohol to make a kumquat-cello. Highly recommend because it was delicious and dangerous.
This has been my favorite way to make homemade liqueurs, though I tend to use rum instead of grain alcohol. Banana has been my favorite probably, used Wray & nephew as a base, incredible.
These syrups can be used for making Suzette crepes / pancakes! I just made our first lemon-ginger cheong and we're planning to make an apple cheong this weekend. Thank you for all the videos, hello from Estonia
Because of your vids, my folks and I made an apple and pomegranate cheong and they were *delicious* !!! Both tasted really good with mineral waters and when mixed in with bland yogurt, it made it taste so much better than the store bought flavors Thank you so much! We’ll be using this method to preserve our fruit crops and wild blackberries!
With I think almost any of the syrups you make use it tea either cold or hot or use the syrup to replace some or all the sugar in a recipe, like make oatmeal cookies but replace the white sugar with a flavored syrup.
Thank you very much, I made a pomegranate cheong and it's finished and delicious! Will try making many more. As easy as can be, just add sugar and wait.
French chef Bruno Albouze has a summery strawberry and lemon tiramisu recipe on youtube. Maybe you could dip soak ladyfingers or a sheet cake in this syrup and make some sort of kumquat tiramisu?
I might have to give cheong a try to mix with sparkling water and follow wthe tip of using the fruit after to infuse alcohol. It sounds like a fun little experiment
Exactly, it is not like candy, this is actually how they make candied fruit. You know, those expensive chopped or sliced candied fruit stuff, which they sell you for a premium price? That's the leftover junk from making the expensive organic syrup... ;) Thank you for making this one landscape, I really enjoy the immersive experience.
One thing you can do is take a rice wine that is producing some nice flavors and back-sweeten it with a complimentary syrup before bottling and allowing it to bottle ferment and carbonate. You'd just want to be sure to do this before all of your yeast die off. I think a honeysuckle syrup sweetened carbonated rice wine could be delicious, as long as the base wine manages to escape from tasting "bread-y".
I don't know if it's worth it or not-you might need a lot-but using the syrup (reduce it a bit to be thicker) to use to make a mead or wine-I don't know the specific gravity of that with the sugars and all that-so again, maybe you need to do a lot of it or not-just curious if those flavors carry over when fermented and aged a bit
Use it as a replacement for simple syrup in a classic margarita. 2oz tequila, .75oz lime juice, .75oz kumquat syrup. Shake vigorously with ice, strain and serve on the rocks with salt rim.
I think soda stream probably says to not put sugar in the carbonating liquid, but I would have put the syrup in before the carbonation process. I would say use the syrup with some rice wine
I wonder if you could bake with it? I used to make Sprite cupcakes when my cousin & in-laws were young and they loved them. I bet you'd get better flavor and brightness with a cheong.
I started getting into Korean food preservation because of your videos. I tried my first Kimchi today and it was amazing. Thank you for your videos! Also need to know where you get all your hoodies brother lol
Appreciate you ✊ the hoodie I’m wearing in the video is actually my merch! Available here johnny-kyunghwo-shop.fourthwall.com/products/johnny-kyunghwo-logo-hoodie-military-green
I love this so much! Great video, maybe you could avoid using disposable Teflon tho? It's really bad for humanity & the planet. This is one of my favorite channels right now! Thanks for your thoughtful, simple, and excellent content, you inspire me to cook
Thank you! I guess I should've mentioned that they are reusable food grade teflon sheets, using these sheets has saved me from using metres of baking paper and plastic wrap
![Tepache [Fermented Pineapple] {Full Episode}](http://i.ytimg.com/vi/wqqVleZ0XiQ/mqdefault.jpg)
![Tepache [Fermented Pineapple] {Full Episode}](/img/tr.png)
I made this along with some soaking in grain alcohol. After a few weeks I combined the syrup and alcohol to make a kumquat-cello. Highly recommend because it was delicious and dangerous.
That’s a clever idea.
This has been my favorite way to make homemade liqueurs, though I tend to use rum instead of grain alcohol. Banana has been my favorite probably, used Wray & nephew as a base, incredible.
These syrups can be used for making Suzette crepes / pancakes! I just made our first lemon-ginger cheong and we're planning to make an apple cheong this weekend. Thank you for all the videos, hello from Estonia
Because of your vids, my folks and I made an apple and pomegranate cheong and they were *delicious* !!! Both tasted really good with mineral waters and when mixed in with bland yogurt, it made it taste so much better than the store bought flavors
Thank you so much! We’ll be using this method to preserve our fruit crops and wild blackberries!
Yes, I'm putting my pomegranate cheong on yoghurt, too, delicious!
With I think almost any of the syrups you make use it tea either cold or hot or use the syrup to replace some or all the sugar in a recipe, like make oatmeal cookies but replace the white sugar with a flavored syrup.
Thank you very much, I made a pomegranate cheong and it's finished and delicious! Will try making many more. As easy as can be, just add sugar and wait.
I’d be using it instead of simple syrup for margaritas (or any other fruity cocktails)?
I'd bet that would be delicious put in a secondary ferment for a kombucha.
I bet a spin on Crepes Suzette using this would be amazing!
French chef Bruno Albouze has a summery strawberry and lemon tiramisu recipe on youtube. Maybe you could dip soak ladyfingers or a sheet cake in this syrup and make some sort of kumquat tiramisu?
I might have to give cheong a try to mix with sparkling water and follow wthe tip of using the fruit after to infuse alcohol. It sounds like a fun little experiment
Yaaaaayy a video with the normal format!!
Thank you(:
It would probably be great as a part of "Chia Fresca" ('virgin' or with alcohol-infused concoction) 🥳🌞
You could try drizzling it over an orange poppyseed cake instead of the honey/orange syrup!
Exactly, it is not like candy, this is actually how they make candied fruit. You know, those expensive chopped or sliced candied fruit stuff, which they sell you for a premium price? That's the leftover junk from making the expensive organic syrup... ;) Thank you for making this one landscape, I really enjoy the immersive experience.
One thing you can do is take a rice wine that is producing some nice flavors and back-sweeten it with a complimentary syrup before bottling and allowing it to bottle ferment and carbonate. You'd just want to be sure to do this before all of your yeast die off. I think a honeysuckle syrup sweetened carbonated rice wine could be delicious, as long as the base wine manages to escape from tasting "bread-y".
I’m thinking that cooking with it should be really fun. Anything that’s like sweet and sour or something like orange chicken.
this sounds delicious !!!
I don't know if it's worth it or not-you might need a lot-but using the syrup (reduce it a bit to be thicker) to use to make a mead or wine-I don't know the specific gravity of that with the sugars and all that-so again, maybe you need to do a lot of it or not-just curious if those flavors carry over when fermented and aged a bit
I used your process with blackberries and mint. Very tasty!
Use it as a replacement for simple syrup in a classic margarita. 2oz tequila, .75oz lime juice, .75oz kumquat syrup. Shake vigorously with ice, strain and serve on the rocks with salt rim.
I think soda stream probably says to not put sugar in the carbonating liquid, but I would have put the syrup in before the carbonation process. I would say use the syrup with some rice wine
Would love to see this with the kefir water!
Could you use this cheong in making a kumquat lemon meringue pie?
I wonder if you could bake with it? I used to make Sprite cupcakes when my cousin & in-laws were young and they loved them. I bet you'd get better flavor and brightness with a cheong.
Have you ever turned one of these into jelly?
I am a little confused! Should it be one or three months left in the sugar?
How long does cheong last and how do you store it? I'd be worried about making some then forgetting about it and it going mouldy.
hygienic storage and proper ratio should allow it to last pretty much forever
2 parts fresh orange juice, 1 part espresso, 0.5 part kumquat cheong. Shake with ice, strain, enjoy
Actually curious how many jars/vessels/etc. johnny owns at this point
Ferment it with apple juice to make a cider.
👍🏻 Sounds line the perfect ingredient for a summer cocktail with gin or tequila!
What about something like a gooseberry cheong
cheong is really good for flavouring kombucha
Mix with honey and make mead
i did one with lime but it was too strong mostly because of the skin
great video, you should try mixing fruit or herbs in.
What do you do with the sugar left in the jar?
I started getting into Korean food preservation because of your videos. I tried my first Kimchi today and it was amazing. Thank you for your videos!
Also need to know where you get all your hoodies brother lol
Appreciate you ✊ the hoodie I’m wearing in the video is actually my merch! Available here johnny-kyunghwo-shop.fourthwall.com/products/johnny-kyunghwo-logo-hoodie-military-green
latte?
Make a homemade soda with that!!
At first the cumquats reminded me of sea urchin tongues.
...I wonder if you could make Chung out of those?
This is a pretty great channel. Get rid of the fake subs though plz.
The goat!!
make kefir with it
Tequila time!
🤗🥰😍🤩
yay
first comment
I love this so much! Great video, maybe you could avoid using disposable Teflon tho? It's really bad for humanity & the planet. This is one of my favorite channels right now! Thanks for your thoughtful, simple, and excellent content, you inspire me to cook
Thank you! I guess I should've mentioned that they are reusable food grade teflon sheets, using these sheets has saved me from using metres of baking paper and plastic wrap