Hi everyone! i was looking back at some of my cheongs from this year, and realised i had quite a few! so i made this compilation to make it easier to watch! also lets just like ignore the moustache phase and the long hair phase, thnx
Hello I really love your videos on Cheong and fermentation. I had this wild thought... Can you make a coffee cheong if it is possible as a next video?? Thanks you and keep up the good work
I came here with no idea of what cheong is and now I wonder if you can do flowers cheong, like roses, violets, etc (maybe you need to bruise the petals with the sugar when mixing it)
Thank you for this compilation! I've thoroughly enjoyed watching you make Cheong, and I even tried to make some myself _(it turned out great!)._ So thank you for the inspiration and for keeping us updated with great ideas and amazing looking food :)
You should try using unripe green pinecones to make a cheong. The Italians do something very similar called muglio. I've made a traditional muglio using spruce cones which turned out awesome as well as a very experimental one with Santolina viridis olivia that was very interesting. Pine needles could make a nice cheong. Greetings from Sweden.
I just finished a white grape cheong that I allowed to ferment for a few months and i was greatly surprised at the outcome. It's really delicious and doesn't have the same harsh grape flavors that it started with. I made a black cherry cheong at the same time that came out to be very medicinal... I will be making more grape cheong for sure!
A basil sirop would be great though. Imagine taking the water to sugar ratio for a classic syrup and infusing basic leaves in the hot water, straining it then adding the sugar and reducing it to a syrupy consistency
I made my first Cheong recently (your lemon and mandarin recipe!) and now I'm wondering what other fruits would Cheong well. I think I'll buy myself some apples and pears over the weekend 😄
My mum just bought about five kilos of semi ripe pears from the family orchard. Do you reckon I can make a cheong out of them while they are still under ripe, or should I leave them to ripen out of the fridge for a bit? I’ve already started a cheong out of black amber plums from the orchard, they get a nice purple hue in the syrup.
It's nice to have a compilation but for the two parters it's a bit annoying to have a summary of a video the first part that was just seconds before in the compilation
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Hi everyone! i was looking back at some of my cheongs from this year, and realised i had quite a few! so i made this compilation to make it easier to watch!
also lets just like ignore the moustache phase and the long hair phase, thnx
Did you subconsciously change styles as you moved from the west to Korea?
Hello I really love your videos on Cheong and fermentation. I had this wild thought... Can you make a coffee cheong if it is possible as a next video?? Thanks you and keep up the good work
00:00 Cranberry
1:17 Red onion
4:35 Tomato and basil
5:37 Bay leaf
7:05 Pumpkin
8:02 Lemongrass
9:02 Strawberry and lemon
9:34 Blueberry
11:04 Meshil (unripe plum)
13:10 Peach and lemon (in a vacuum seal bag)
14:06 Aronia berry
14:41: Chilli
15:13 Prickly pear
16:11 Yuja/yuzu
17:13 Mandarin and lemon
Thank you!
Not all heroes wear capes.
You dropped your crown, king/queen. 👑
I just realized the pepper cheong can be used as a hot honey substitute
I kinda wanna see how a watermelon Cheong would go
It tastes a lot like watermelon flavored candy! My uncle used to do that to make watermelon juice punch.
I came here with no idea of what cheong is and now I wonder if you can do flowers cheong, like roses, violets, etc (maybe you need to bruise the petals with the sugar when mixing it)
Thank you for this compilation! I've thoroughly enjoyed watching you make Cheong, and I even tried to make some myself _(it turned out great!)._ So thank you for the inspiration and for keeping us updated with great ideas and amazing looking food :)
Thanks for your videos. I’ve made two cheongs. Passionfruit and blackberry! Both delicious thank you love your channel.
You should make a compilation of all the different soju flavours you made last year.
You should try using unripe green pinecones to make a cheong. The Italians do something very similar called muglio. I've made a traditional muglio using spruce cones which turned out awesome as well as a very experimental one with Santolina viridis olivia that was very interesting. Pine needles could make a nice cheong. Greetings from Sweden.
I just finished a white grape cheong that I allowed to ferment for a few months and i was greatly surprised at the outcome. It's really delicious and doesn't have the same harsh grape flavors that it started with. I made a black cherry cheong at the same time that came out to be very medicinal...
I will be making more grape cheong for sure!
KITTY CAMEO
A basil sirop would be great though. Imagine taking the water to sugar ratio for a classic syrup and infusing basic leaves in the hot water, straining it then adding the sugar and reducing it to a syrupy consistency
Great recap of Chong recipes. Long hair and mustache was all good.
thanks so much for making compilation videos! really helps me learn
I made a banana cheong and it is very powerful. I think I'll mix it with other fruits and even then only put a little in.
3:50
I thought he was going to impulsively drink this
I've also made a celery cheong. Pretty good!
Where is the the invite button for taste get together?
I made my first Cheong recently (your lemon and mandarin recipe!) and now I'm wondering what other fruits would Cheong well. I think I'll buy myself some apples and pears over the weekend 😄
I feel like eventually he just starts saying “crambry”.
That's just how we talk
could you use honey to make cheong? I'd love to make a lemon cheong for cold & flu season but i want to try using honey instead of just sugar.
My mum just bought about five kilos of semi ripe pears from the family orchard. Do you reckon I can make a cheong out of them while they are still under ripe, or should I leave them to ripen out of the fridge for a bit?
I’ve already started a cheong out of black amber plums from the orchard, they get a nice purple hue in the syrup.
I had forgotten about the onion cheong 😂
I've made a red onion cheong very frequently ever since I saw your video. They're really delicious and nostalgic!
Love this video complimation
The little hairlike spines of Prickly pear can be removed with duct tape or school glue allowed to dry then pulled off slowly 😅
Is this just left outaide to ferment, or stored in a fridge? How does this not go bad?
Thanks
But what sugar do ?
It is save a syrup from rotten ?
Could you use cane sugar?
Try the bayleaf again but chop it up and mash it first
Can you make cheong with honey or agave?
Did the sound get removed? I've tried adjusting the device sound and output at least three ways and im not getting any audio.
For lemon cheong, can i reduce the sugar? Is it okay to not use 1:1?
Lemon or orange? Top put the citrus on top was wrong... of course you will have mold
How much sugar do you consume man
doenjang update? or part II? ❤
if you add proof alcohol to the bay leaf you'll have an Italian liqour!
What about ginger cheong? I'll try it and report back
Heyy! I'm early! Nice video, I've watched most of them, gonna catch up the rest from this vid. Love your videos btw. Hehe
P.s Can i get pinned?
Why talking so fast?
It's nice to have a compilation but for the two parters it's a bit annoying to have a summary of a video the first part that was just seconds before in the compilation
Okay idea, Instead of complaining about dumb reasons just enjoy the free content and shut up.
First world problems
Hi,
There is ⏸️ and also ▶️. You are welcome 😊
@@idkmynameis4064toxic positivity in action.
Yeah how about you try to do all that work and not talk about it
.
been waiting patiently for this one 🫰🏽