Cucumber Mint Cheong

Its cucumber season so lets pair it with some fresh mint to make a cucumber mint cheong
Part 2: • Cucumber Mint Cheong: ...
Results: • How did the cucumber m...
Recipe:
370 grams cucumbers
7.5 grams fresh mint
370 grams can sugar

[@karenambroselli4941]

Can you please let us know exactly what you are spraying inside the jar? I couldn't understand what you are saying because you are talking too fast. Thank you. :-)

[@RecipeswithBen]

It is star san, which is an acid based and food-grade safe no rinse sanitizer. It is commonly used in brewing beer as you dont need to rinse it out after you dump out the liquid. It can be found at homebrew supply stores or online. Let me know if you have any other questions

[@kerepek8510]

Wow look easy, I use your recipe for my project sains in Malaysia ☺️ ty so much

[@RecipeswithBen]

That sounds awesome! I hope your batch turns out great!

[@leonbadenhorst8306]

Looks jummy

[@Lioness_of_Gaia]

❤😊

[@Leonard73rr4]

Se puede sustituir el limpiador Star San por el clásico método de hervir los frascos y tapa?

[@RecipeswithBen]

Sí

[@kingquesoIV]

if there is fermentation then you have too high of a water activity. Cheong is specifically not a fermentation process because the sugar content should be so high.

[@RecipeswithBen]

I think in this case with the cucumber there is a lot of water inside the cucumber and if there is any wild yeast on its surface it could cause fermentation. I just found that placing it in the fridge stop that process. I agreed that you don't want fermentation when making a cheong, which is why I placed in a temperature bellow where yeast activity can occur.

[@kingquesoIV]

@@RecipeswithBen I add excess sugar when I use more water ingredients. General rule for shelf stable syrup is a 2:1 sugar to water ratio. Traditional cheong uses unripe plums which have very little water which is why 1:1 works. But with riper wetter fruits I try to push to 2:1.

[@luci4087]

just want to make sure because i don’t want to mess up. do you screw the lid on really tight or leave it a little loose to let some air escape so it doesn’t explode? thanks.

[@RecipeswithBen]

I screwed it on tight and if fermentation activity starts (gas formation) that is when I placed it in the fridge to slow it down. For this type of syrup the goal is not to have it ferment instead use the liquid in the fruit to dissolve the sugar. I have a full video on my channel from start to finish for two different cheongs (this one and a berry one)

[@bluesteno64]

What kind of mint did you use?

[@RecipeswithBen]

It was home grown spearmint

[@bluesteno64]

@@RecipeswithBen thanks!

[@DR-by2md]

What do you use this flavor for?

[@RecipeswithBen]

I am thinking of using it for cocktails as a replacement for simple syrup