Kumquat Cheong | Fresh fruit Syrup
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- čas přidán 17. 01. 2023
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Started with the cheong videos, stayed because you are charming and looking forward to more great content! 👌 👍Also never had kumquat so this is interesting.
Same! It’d truly a beautiful process and I’ve learned so much about the culture and cooking. He has a great channel
Me too! Love his videos!
I love how meticulous and precise you are with this process. It truly is so interesting. I’m excited to see the final results 😊
I just started a batch of kumquat cheong myself, this morning. If only I had known you'd post this video and waited. I would have not spent over an hour quartering and de-seeding my kumquats after seeing you choose not to. I hope both of ours develop well :D
I really enjoyed seeing this process in long form. I hope the cheong turns out great, kumquat is such a good citrus flavour!
Johnny, I have been enjoying your videos. I don't have much time as a college student but this inspires me to cook more, because most of the items you cook don't need to be messed with for a long time. Also really love kimchi so I especially like the longer videos on that topic. Keep up the great work!
If it does ferment, I like to simmer it for half an hour or longer depending on if I want it to be thicker like for pancakes. You got me into doing this, and my family loves it, I've even made some with chillis and seranos, spicy syrup is godly if you like sweet and spicy.
Johnny I found your Cheong videos on Instagram and I became a fan immediately, I’ve tried lime and orange cheong, and a cherry one that turned out absolutely amazing
hey i tried orange as well but its fermenting now. how many days should i keep it on the counter ?
I got inspired by your cheong videos. I did a large strawberry one in a mason jar and then mixed those (syrup and berries) into a mead. This started last Friday and I'm waiting for them to be ready. First time so we'll see.
I love the perspective that videos like this give me. I grew up in Florida, and my neighbor had a kumquat tree in their yard. And we use to just fling them at each other, or use the kumquats as ammo for the sling shot. Because, you know…Florida.
I now have more appreciation for these, and will definitely try to cheong them. I recently did a mango, and a strawberry one. Worked out delightfully
Omg I love kumquat. And sweet stuff
And maybe it’s a good way to make candied kumquats
Kumquats are some of my favorite fruits! I'm definitely going to have to try this. Should I sterilize anything before I do this, or is the acidity of everything going to be enough to prevent unwanted mold or bacteria?
Buddyy love your cheong vids, love from a fellow Korean :-)
I made one thanks to your shorts. Only 98 days to go until I can try my traditional one made with green plums. Only about 8 for the one I made with.... Kumquat. Yeah, it is the one uncommon fruit my own grocery store sells regularly. I also have a passion fruit one because I just wanted to see the limits of Cheong. Does it have any?
I enjoy this style. What's the diffrence in taste and quality between if it is or isn't fermented?
I just got given like 2kg of kumquats and started a cheong! 🧡 so excited, they're so good, fingers crossed mine works 😅
how'd it go
it was amazing! plus i boiled the leftover fruit solids into a marmalade, so good
Amy updates on the cheong? I got my hands on some kumquats and am thinking about making a cheong with it. Was wondering how it turned out for you.
Have you ever made omija? I can't find a recipe online that shows how to make it the way that I've had it in Korea. I know it takes a long time so I figured it would be right up your alley
I was thinking about this last week. I was wondering if youd ever do kumquats 😂
in this video you say leave it in room tempreture but in some videos also you say put it in the fridge. i made 3 which i out the fridge bur really concern because temprature is so high. so please tell me where shoul i put it in the first place
What happens if it starts to ferment?
@2:30 Glass bowls are rarely the same weight as one another, even when they are the same approximate size and shape. Unless you've already measured the deviation, the clean bowl isn't a substitute for obtaining the tare weight.
Ever heard of tare?
@@feelinpriceless Considering, the last sentence on my unedited comment, to which you replied, contains that very term. I'd suggest that it's more probable than not. Funnily enough I'm even aware of how to calculate tare, net, and gross weights from their measured counterparts.
Whoopsies. My bad. Though I’m still not understanding what it is you mean . Doesn’t the tare just measure the weight of whatever’s in the bowl? Sorry if it’s a dumb question
@@feelinpriceless It does. However, the weight/mass of one bowl is not guaranteed to be the same as another, especially when the bowls are glass. As such, the tare has to be calculated first; and for the exact container being used.
love you Johnny
I do the same thing but leave it for 24 hours instead and muddle it every so often. Then add boiling water (equal to the amount of sugar), let it sit for 3 minutes and then strain. Then it's basically a flavored simple syrup you can use for cocktails and stuff. I do this because I don't like the lactic acid fermented taste in drinks.
My friend has a kumquat tree and you just eat them off of the bush 😌
Theyre probably from greece, very popular there also.
I have a mandarinquat (mandarin orange / kumquat hybrid) tree in my yard with a bunch if fruit. The skin is thicker kinda like an orange, but still just as edible. If I made this, do you think I should add more sugar because of the extra skin?
I don’t think so. I‘ve made one with regular mandarins with the peel on and it worked perfectly :)
@StrawberryGirl3333 wonderful! I have something like 200+ pounds on my trees so I'm trying to do as many things with then that I can
@@kinexkid The white rind on like oranges, lemons will impart bit of bitterness to the cheong but imo it's nicer this way as grapefruit one tastes like grapefruit with tiny bit of sugar lol.
And good luck! So what's the website where we will be able to buy jars upon jars of mandarinquat cheong? :"D /jk
@pczajkowski9 thats the awesome part about mandarinquats, the rind isn't bitter at all, just like a kumquat. It's just a little less sweet, but still thick as an orange peel. And they're the size of small lemons, about 3-4 inches long. A fri3nd of mine candied the skins one year and they came out great
@@kinexkid I candied pineapple and grapefruit slices (with rind and skin) after draining them from cheong. Pineapple is nicely sweet. Not too much. Grapefruit has some bitterness as expected tho. But good for cookies and such!
Yay, long format!
Ayyyyeeee this looks good
I wonder what an apricot cheong would taste like
You can mix this kumqat with mint
We have a tree and I was just wondering what we can do with these. There are just way too many fruits.
I just made kumquat cheong yesterday! I did slice mine really finely though because I'm impatient
Also the first cheong I made ended up being really slimy. I smells and tastes normally though. Anyone know what happened there? I used kiwi berries