I made strawberry cheong, took it to the restaurant I was working, gave some to the bakers and they made mousse with it, I don’t have an exact recipe, but was told hold they did it. Add bloomed gelatin to the cheong, fold the gelatin cheong with whipped cream.
Actually they do. In fact, they often scrub with salt first, rinse, then scrub with baking soda. Sometimes they even let the fruit sit in baking soda water for a few minutes while they finish prepping. They wash EVERYTHING thoroughly and carefully and pat them dry. It is to remove any wax coating and dirt that can affect the fermentation.
Have you ever done this with ginger?
How do you plan on using it? I made lime cheong myself some time ago but i dont know how I want to use it :P
Add a little to sparkling water for a yummy lime soda 😋 you can also use it for making deserts or cocktails
I made strawberry cheong, took it to the restaurant I was working, gave some to the bakers and they made mousse with it, I don’t have an exact recipe, but was told hold they did it. Add bloomed gelatin to the cheong, fold the gelatin cheong with whipped cream.
is it bitter?
Are you sure in Korea they scrub everything with baking soda before fermentating it?
Do they use the same fertilizers, and weed killers, the US uses? if not, then they probably don't worry about it as much.
Actually they do. In fact, they often scrub with salt first, rinse, then scrub with baking soda. Sometimes they even let the fruit sit in baking soda water for a few minutes while they finish prepping. They wash EVERYTHING thoroughly and carefully and pat them dry. It is to remove any wax coating and dirt that can affect the fermentation.
I use vinegar in water.
kitchen life hack, cut ur lime in half so u can rest it on its flat side so it doesnt move around while ur cutting it and u wont cut urself anymore ;)
Tequila time!