I remember when i was young, there was a huge plum tree in frint of our house and every spring, my mom and id go out to the tree dark at fullmoon night to pick up the plums off the ground to make this. It was so much fun talking about random things with her and picking up plums with moonlight
@@leahnewyork the closer to the equator you are the earlier you see fruit on the tree. I am near the Oregon California border and I looked out the window earlier and noticed a cherry blossom covered tree already and it’s February. If the weather makes a cold turn in the next couple months it will have to flower again to bare fruit but if the weather stays mild enough like the oversized, supposed psychic, spoiled rodent is correct we are looking at an early spring and that means early fruit. In California and the Bay Area, plums ripen between the end of May through August depending on the specific variety, weather, and microclimate.
I’ve been obsessed with making these since finding you. I literally just make cheong out of everything I bring home. My family really loved the ginger, blackberry, and strawberry we keep it on hand and usually add it to sparkling water. I’ll have to try plums next! I love plums.
Can you explain how you make it with other things. So you are using, let's say, just blackberries in one ? Are these store bought blackberries ? Are they ripe or unripe? Yea can you give some more details about it all? Thank you
@@marthastewwart ripe blackberries because whatever the fruit you use to make the syrup is gonna taste as good as that fruit. I’ll say that the blackberries that we picked from our bush taste so much better than store bought but there’s not much you can do when they’re not in season. Using frozen fruit is okay, but it’s not my favorite. So I usually just pick up a fresh pint of berries at the store. You can leave them whole but I think it’s best to cut up fruit like strawberries and blueberries, the blackberries and raspberries I leave pretty much whole. If I’m being lazy I just throw as much sugar as I want and stir them before putting it in a jar, then I pour sugar to the top of the jar to keep bacteria from growing. If I’m being good I’ll weight the berries and then add half the weight of the berries in sugar stir it together before adding it to the jar and then add the remaining weight of the berries in sugar to the top covering it as much as possible. You can either leave them at room temperature and they’ll break down faster or you can put it in the fridge and it’ll break down slower shake it once or twice a day but usually within a couple hours the fruit has turned to syrup once open move into the fridge. You can strain it but I like the chunks of fruit. The juicier the fruit is the faster it’ll break down, so things like apples will take longer than strawberries.
Cheong + water = juice Cheong + sparkling water = ade Cheong + soju = flavored soju Cheong also can be used as ingredient for cooking. (For those who are curious, we use maesil cheong and ginger cheong mostly for our cookings) I personally love maesil cheong with milk as a drinking yogurt! Btw, Love your videos!
It's just fruit syrup, every country does that. Also green plums are chinese, it's the classic move of koreans stealing traditional things from other countries and calling it korean tradition.
@@Yo-ds5qoWtf are you on about? We Koreans didn't "steal" the traditions. Due to being unfortunately colonized by several East asian countries, the other traditions were literally forced upon. You have no idea how much influence and traditions other countries stole from us as well. If you're Chinese by chance, you have no right to say that y'all got your tradition stollen when it also happens vise versa.
I'm so glad I came across your videos! I've been experimenting with the fruit in my garden seeing which make good syrup. Rhubarb has been a great suprise! Younger, red rhubarb gives a pink, sweet and a little bit of a sharp kick while the older green rhubarb is yellowish green and is a full sharp hit. Both great in cocktails or just with sparkling water!
You inspired me about a year ago, now I have almost 10 types of cheong being made with a couple that I have finished and either used myself or given away, it's so fun discovering all of these new ways to use the fruits I grow or have leftover
@@ple8379I tend to do mine Japanese style which is very similar but uses larger rock sugar. Two things: you want to make sure the cheong can offgas since it’s fermenting; I’ve taken to covering the top with cheesecloth instead of sealing it (though any fine mesh fabric would probably work). And second, you wanna make sure you mix or shake it around every day or two so all the fruit is evenly coated in syrup while it goes. The high sugar content will preserve the fruit. And of course, sterilize your containers before the process then refrigerate after it’s done. The biggest difference it seems for Japanese style cheong is that we cook it afterward to kill any germs and concentrate the flavor. This of course means it is no longer fermented.
I made some with cedar berries and it’s been about a month. The sugar is almost entirely dissolved. Thank you for the idea, it’s a great way to preserve foraged thing’s as well!
@@naamadossantossilva4736 look it up! You will learn something cool!! Eastern white cedar. It’s advised that you don’t use too much, but in small amounts it is a lovely flavoring and a remedy for colds and coughing. Basically a natural cough syrup used by First Nations people.
@@naamadossantossilva4736 Ya know what, had a brain fart cedar berries are evergreen berries. Eastern red cedar are relatively edible as they are only toxic in large quantities. Though most other juniper berries are gonna mess up ypur stomach and kidneys even in small amounts.
Growing up in Europe, we used to pick green apricots, about the same look and size as the plums you’ve used. We’d boil with water and sugar and it would turn into a delicious sweet and sour compot which we could only drink and make while the apricots were teeny-tiny. ❤
My polish grandpa used to make compote from rhubarb that somehow lived wild in our backyard. When I was a little kid, I didn't liked it because it was so sour. Since then, the grandpa has passed away and the rhubarb got infected with some kind of illness shortly after. How much I'd give away to have that compote again. I haven't even seen rhubarb in stores in a very long time. Last time I saw it was 2 years ago in UK, only 2 stems :(.
@@ple8379 that’s a beautiful memory ❤️ I believe growing rhubarb on your own isn’t very difficult, just make sure to get organic seeds (off of Amazon probably). And then you can make your own big jar of “grandpa’s memories” 💕
I would also like to know where he got the jar. Since this is unripe fruit, it's hard to tell what to expect from the cheong as our taste of fruit is from ripe ones. I am also wondering about apricots, persimmons, lemons and lime, etc. Lots of folks thin fruit trees that overset. It would be a great use of that wasted small unripe fruit.
You’ve really been an inspiration, I appreciate you highlighting the stuff that hasn’t worked as much as the stuff that has. It’s encouraged me to experiment a lot more!
there's probably nothing more satisfying imo than learning how to make a traditional dish of some kind and realizing you did so well you made the store bought stuff look bad.
In Korean households, we use it for stomach ache or indigestion. I really loved this one and I used to fake my illness and get those 😂 my mom used to keep this in a traditional jar called ‘항아리‘. In the winter you can make tea with it!
Try a (barro/clay) pot, use piloncillo (unrefined whole cane sugar). In Mexico we make a fermented pineapple drink called (tepache) or Kombucha in the U.S., we also use a cinnamon stick as a natural preservative. I hope you try it.
@@Creative_soil I'm doing ketos actually right now!!! I absolutely love it!!! So far its been 2 weeks and I lost 6kg/13 pounds. I feel soo much better than ever!!! Thank you for the suggestion anyway!! :D My mum is worried with the amount of eggs and meat I'm eating (I'm trying to keep below 25grams of carbs) saying I'm going to make myself more ill. (Though I feel the complete opposite!) So it's a bit hard to eat/cook around her 😑 Are you doing it yourself?? 🙂
@@shikiixTheYoungWidow I've been doing keto almost a year. Been doing carnivore about 2 months. I just started with no soda. That was the hardest. I'm not trying to lose weight, but I am trying to do prolong fasting. The first time I fasted for 3 days almost accidentally. I listen to Dr Eric Berg
Same, I heard of korean natural farming (knf) a while back and its so interesting. You can basically add equal parts of any fruit/vegtable/green to make a fermentaded juice that you can use to feed your plants. amazing to see the same concept in a recipe.
If you store it in sterilized bottle you can store it outside (keep it in cool shaded place and avoid direct heat or high temp) but, once you open it, better store it in fridge for safety. (Tip from korean😊)
I tried making cheong with red currants which are in the end of their season here. Turned out great! A vibrant red color, and plenty of flavor. With some good tequila, mint and soda water it was perfect for a late summer night 🥳 Would not have tried that without your videos, thanks!
To all that don’t want to make it but want to drink something like it. Go buy “umeshu” it’s Japanese plum wine. Sold at almost any Asian farmers market. Very popular in Japan. It’s on the sweet side but very easy to drink and smooth. My wife loves it. Plus you get huge plums at the bottom you can eat.
this is so neat!! my whole childhood we had a plum tree in our front yard and i was always sad to see them all go to waste. I tried my best to give them away to friends and relatives but damn that tree produced a lot!! i’ll have to let my parents know about this :)
In Korean cuisine, we use them in pretty much anything that need a bit of sweetness. In kimchi, Korean salad, spicy pork stir-fry, etc. Because it's basically plum sugar juice, it adds a lot to the dish without overwhelming it. Very versatile. (Ps, it's my go-to hangover drink, btw. Pretty effective. 😅)
It will keep dust and bugs out, but you'll want to make sure it has air holes. Plastic bottles are fine, but glass is the way to go. If you keep them in plastic for a long time, the lids will get sticky. making it difficult to open, close, and clean.
@@Kevin-re7kt This sounds super interesting, but as he made it, a complete no-no for my ketogenic lifestyle. But… I immediately thought I could control the BloodSugar/Insulin spike by trying it with Allulose, a true but rare natural sugar with no digestible carbs at all.
Here in the Caribbean we throw the plums water and sugar with a bay leaf in a pot and boil it till we get plum stew.......we cut the plums a bit b4 so that everything gets in and u have pcs of plum in the stew ....this a a tradition every plum season...❤
On a side note to this absolute tragedy: The casual reveal that Mark’s friend is the one who made the Red Pill documentary truly blew me away. The world is so small.
thought you were covering olives in sand in the thumbnail and was pleasantly suprised this was a real thing thanks for sharing.
Sand definitely has a negative effect. Sugar recommended over sand. Salt is also not recommended
@Ea!dbrad
@@Edbrad Awh man, no wonder mine keeps coming out grainy and gross. I was using sand the entire time!
thought it was pickles
I thought it was tiny limes and sand
That look at the end, you can tell he's thinking "hell yeah this is bomb"
Whoever’s reading this remember God loves you very much!!
Making stuff for real is 1000% better!
He's a bartender of syrup
He look regarded
I remember when i was young, there was a huge plum tree in frint of our house and every spring, my mom and id go out to the tree dark at fullmoon night to pick up the plums off the ground to make this. It was so much fun talking about random things with her and picking up plums with moonlight
in what climate would you harvest plums in spring?
This is such a beautiful memory 💖💖💖💖💖💖💖
@@leahnewyork the closer to the equator you are the earlier you see fruit on the tree. I am near the Oregon California border and I looked out the window earlier and noticed a cherry blossom covered tree already and it’s February. If the weather makes a cold turn in the next couple months it will have to flower again to bare fruit but if the weather stays mild enough like the oversized, supposed psychic, spoiled rodent is correct we are looking at an early spring and that means early fruit.
In California and the Bay Area, plums ripen between the end of May through August depending on the specific variety, weather, and microclimate.
@@genericamerican7574best description of a groundhog I've ever heard
@@genericamerican7574 HaHaHa... *"bare* fruit"!! 😂😂
I’ve been obsessed with making these since finding you. I literally just make cheong out of everything I bring home. My family really loved the ginger, blackberry, and strawberry we keep it on hand and usually add it to sparkling water. I’ll have to try plums next! I love plums.
Can you explain how you make it with other things. So you are using, let's say, just blackberries in one ? Are these store bought blackberries ? Are they ripe or unripe? Yea can you give some more details about it all? Thank you
@@marthastewwart ripe blackberries because whatever the fruit you use to make the syrup is gonna taste as good as that fruit. I’ll say that the blackberries that we picked from our bush taste so much better than store bought but there’s not much you can do when they’re not in season. Using frozen fruit is okay, but it’s not my favorite. So I usually just pick up a fresh pint of berries at the store. You can leave them whole but I think it’s best to cut up fruit like strawberries and blueberries, the blackberries and raspberries I leave pretty much whole. If I’m being lazy I just throw as much sugar as I want and stir them before putting it in a jar, then I pour sugar to the top of the jar to keep bacteria from growing. If I’m being good I’ll weight the berries and then add half the weight of the berries in sugar stir it together before adding it to the jar and then add the remaining weight of the berries in sugar to the top covering it as much as possible. You can either leave them at room temperature and they’ll break down faster or you can put it in the fridge and it’ll break down slower shake it once or twice a day but usually within a couple hours the fruit has turned to syrup once open move into the fridge. You can strain it but I like the chunks of fruit. The juicier the fruit is the faster it’ll break down, so things like apples will take longer than strawberries.
@@Nellie_95 thank you for generously answering their questions and so thoroughly. Very helpful! 🙂
In that last clip you look so proud of yourself, good
Top notch content
I completely agree with your comment... I noticed his look of approval
I have a picture of a ghost on a tv.
the for top notch content just keeps plummeting at this point
마지막에 설탕이랑 계피 넣어주면 존맛탱인데 계피가 스킵되넹 ㅠㅠ
Don't encourage someone to be proud of themselves. Horrible thing to propagate.
Cheong + water = juice
Cheong + sparkling water = ade
Cheong + soju = flavored soju
Cheong also can be used as ingredient for cooking. (For those who are curious, we use maesil cheong and ginger cheong mostly for our cookings)
I personally love maesil cheong with milk as a drinking yogurt! Btw, Love your videos!
Podrías explicar algunos de los platos que hacen con ésto?
@@kurribo물에 타 마셔도 배탈에도 좋고 소화나 기관지에도 좋은 맛있는 음료가 되고 한국식 고기양념 할때도 들어가고 설탕 대용으로도 사용 가능함
@@user-cd5cz8ou5h muchas gracias, pero como haces la carne coreana, lleva soya, ajo y el jarabe?
@@kurribo search bulgogi or galbi recipe in youtube
@@kurriboyup google the recipe of “불고기” or “양념갈비”
Korean food and drinks are so damn interesting to me. Thanks for sharing bro
It's just fruit syrup, every country does that.
Also green plums are chinese, it's the classic move of koreans stealing traditional things from other countries and calling it korean tradition.
@@Yo-ds5qo🤡
@@Yo-ds5qoWtf are you on about? We Koreans didn't "steal" the traditions. Due to being unfortunately colonized by several East asian countries, the other traditions were literally forced upon. You have no idea how much influence and traditions other countries stole from us as well.
If you're Chinese by chance, you have no right to say that y'all got your tradition stollen when it also happens vise versa.
@@Yo-ds5qoare you one of those brainwashed Chinese who thinks Koreans think Confucius is Korean? 😂
@@Yo-ds5qoI don't know what to say to this ignorant comment.
I'm so glad I came across your videos! I've been experimenting with the fruit in my garden seeing which make good syrup. Rhubarb has been a great suprise! Younger, red rhubarb gives a pink, sweet and a little bit of a sharp kick while the older green rhubarb is yellowish green and is a full sharp hit. Both great in cocktails or just with sparkling water!
You inspired me about a year ago, now I have almost 10 types of cheong being made with a couple that I have finished and either used myself or given away, it's so fun discovering all of these new ways to use the fruits I grow or have leftover
How do you store the cheong so the fruit won't get moldy? Do you need to ferment them in specific conditions?
@@ple8379I tend to do mine Japanese style which is very similar but uses larger rock sugar. Two things: you want to make sure the cheong can offgas since it’s fermenting; I’ve taken to covering the top with cheesecloth instead of sealing it (though any fine mesh fabric would probably work). And second, you wanna make sure you mix or shake it around every day or two so all the fruit is evenly coated in syrup while it goes. The high sugar content will preserve the fruit. And of course, sterilize your containers before the process then refrigerate after it’s done. The biggest difference it seems for Japanese style cheong is that we cook it afterward to kill any germs and concentrate the flavor. This of course means it is no longer fermented.
I made some with cedar berries and it’s been about a month. The sugar is almost entirely dissolved. Thank you for the idea, it’s a great way to preserve foraged thing’s as well!
Are you sure those aren't toxic?
@@naamadossantossilva4736 look it up! You will learn something cool!!
Eastern white cedar. It’s advised that you don’t use too much, but in small amounts it is a lovely flavoring and a remedy for colds and coughing. Basically a natural cough syrup used by First Nations people.
@@naamadossantossilva4736 You might be thinking juniper berries. Cedar berries are edible.
@@ShibbyMcCleud Just to make sure we are on the same page,which is the species name?
@@naamadossantossilva4736 Ya know what, had a brain fart cedar berries are evergreen berries. Eastern red cedar are relatively edible as they are only toxic in large quantities. Though most other juniper berries are gonna mess up ypur stomach and kidneys even in small amounts.
Your favorite drink growing up was a cocktail. Sounds like a damn good childhood.
Whoever’s reading this remember God loves you very much!!
I will never make this, but it looks delicious! 😜👍🏼
Growing up in Europe, we used to pick green apricots, about the same look and size as the plums you’ve used. We’d boil with water and sugar and it would turn into a delicious sweet and sour compot which we could only drink and make while the apricots were teeny-tiny. ❤
My polish grandpa used to make compote from rhubarb that somehow lived wild in our backyard. When I was a little kid, I didn't liked it because it was so sour. Since then, the grandpa has passed away and the rhubarb got infected with some kind of illness shortly after. How much I'd give away to have that compote again. I haven't even seen rhubarb in stores in a very long time. Last time I saw it was 2 years ago in UK, only 2 stems :(.
@@ple8379 that’s a beautiful memory ❤️
I believe growing rhubarb on your own isn’t very difficult, just make sure to get organic seeds (off of Amazon probably). And then you can make your own big jar of “grandpa’s memories” 💕
@@Kieranos nature gives the best treats! 💚
매실청이 진짜 여러가지 한국요리에도 유용하게 쓰이죠 매실청 없는집이 없음
내 자취방에도 하나 놔줘여...
ㅎㅎ..자취방은 예외로 하는걸로..
@alaha2079 It's not a wine
It's kind of a concentrated juice
But if you keeped a long time it can changed a alcohol XD
ㄹㅇ 매념 담구고 있슴ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ
@alaha2079sugar sauce
Seeing how happy he was drinking that brought me so much joy ❤️
良いですね🎵😊
昔ナポレオンとかブランデーを使って漬けた梅酒を飲んだ事があります。
とても濃厚で果肉はブランデーケーキにも使えそうなお味でした。
うちでもお酒が駄目な家族用に梅シロップを作って果肉を梅ジャムにします。
トーストにもよく合って大好きです😊
I would also like to know where he got the jar.
Since this is unripe fruit, it's hard to tell what to expect from the cheong as our taste of fruit is from ripe ones. I am also wondering about apricots, persimmons, lemons and lime, etc. Lots of folks thin fruit trees that overset. It would be a great use of that wasted small unripe fruit.
most likely a recycled container from some food he bought previously
czcams.com/users/shortsQveAnozDi9E?si=xmlyG3lp1noTI6SY I’m pretty sure he uses the same jar in the video. But the one here is without airlock.
looks like a typical plastic peanut jar ngl, id probably use glass though. plastics leach into all kinds of things and especially if you ferment.
Slivovice is good use for unriped fruit
looks like a cheese ball jar!
Same! I have the commercial stuff to put in tomato salad and stews but for drinking solo, it's got to be homemade
Interesting 😊
Bro that look you gave after testing is so relatable.
"Damn I did this" after tasting own food and it's delicious
The look on your face when you taste it says it all. Looks delicious.
Being as a Korean, I've never seen someone make maesil-chung so perfectly. FULL RESPECT for that. Keep it up!
glad the algorithm brought me back
Haha same, i remember watching this months ago, so im glad i Got the see the results
same
😮
I absolutely love that twitch of “hell yeah, I’m good” after the first sip, this is awesome.
I respect the fuck out of this. No one understands the dedication and patience this requires.
할머니가 만들어주셨던 메실청이 생각나는 영상이네요. 지금은 집에서 독립해 나와 혼자살고 있어서 쉽던 어렵던 요리를 해먹는것과는 거리가 먼 생활을 하기에 더욱 그 맛이 그리워지는 느낌...
생각난 김에 할머니께 전화나 한번 드려야겠습니다.
u r so lucky that u still can call your grandmother
Sounds lovely. I hope you gave her a call!
Go visit her sometime while she is still around. ☺️
This was beautiful 🥺 I hope your nan is okay!
저는 어릴 때 오렌지쥬스보다 매실주스를 더 좋아했어요ㅋㅋ 감기 걸렸을 땐 엄마가 항상 매실주스를 마시라고 했었죠
@@d_kim진짜 그때는 매실청이 만병통치약처럼 느껴진던 게 배 아플 때, 감기 걸렸을 때처럼 뭔가 몸 안이 아플 때 마시면 다 나았습니다.
You’ve really been an inspiration, I appreciate you highlighting the stuff that hasn’t worked as much as the stuff that has. It’s encouraged me to experiment a lot more!
I love when you go on trips cause I get friendly reminders of your channels existence every once in awhile
That is one of my favourite flavours in the universe. Fabulous for cocktails!
This exact recipe with a splash of gin or vodka would literally be perfection in a mixed drink. I have to try this. Plum is delicious
I litterally visited my grandma today and was sent home with a gallon of plumbs from her tree. This is looking really good!
there's probably nothing more satisfying imo than learning how to make a traditional dish of some kind and realizing you did so well you made the store bought stuff look bad.
As a self-taught cook, I will say that I'm loving your kitchen! Please give a tour of it. 🙏🏾🤞🏾
★I just subscribed to your channel.😊★
"I couldn't be happy with the way this one turned out." Sorry to hear that man
"Happier"
@@SaintShionThe subtitles say couldn't be happy.
@@LairdDeimos TikTok subtitles are almost always wrong.
@_Phoenix_1206 Yeah? OP made a joke about the bad subtitles, and the person I responded to didn't get it.
😂
Gah damn its been three months since I stumbled on your first clip. Crazy how time flies
It's always nice when you work hard on something and it comes out better than what you'd pay for
You literally made cordial. Awesome!
This is the most common way to drink syrup in Japan (and cheong in SK, as far as I know). 😂 I don't know why he acted like it's a super secret recipe.
@@SaintShion huh when did he do that? it just seems like he was proud of himself for making it
어릴때 김장을 할때면 엄마가 집에서 직접 매실청을 담그셨는데, 베란다에서 바람이 불 때 은은하게 나는 매실의 향내음을 좋아했어요
That sounds beautiful
I love this comment ❤️
Whoaa 3 months? Such a hard work, congratulations!! You deserve the success 🥳
Love the automatic captions “I couldn’t be happy with the way this one turned out.”
In Korean households, we use it for stomach ache or indigestion. I really loved this one and I used to fake my illness and get those 😂 my mom used to keep this in a traditional jar called ‘항아리‘. In the winter you can make tea with it!
I’ve tasted these plums in juice form and i wish we had fresh versions of these here so i can make a cheong out of it. Those are really good
What does it taste like?!
@@ec8667 it’s kinda tart but sweet and has the texture in the mouth like when you drink tea
This looks good, I’d love to try this!
Great job! It turned out really nice.
I love cheong. Such a great tart/sour sweet combo.
I made a cherry cheong and I mix it with beer. It's amazing.
Try a (barro/clay) pot, use piloncillo (unrefined whole cane sugar). In Mexico we make a fermented pineapple drink called (tepache) or Kombucha in the U.S., we also use a cinnamon stick as a natural preservative. I hope you try it.
헐.... 매실청이잖아???? 영어 잔뜩인 외국 영상에서 매실청이라니 넘 반갑수다
Nice! Sounds so good!!
I wish i wasnt pre-diabetic, I would LOVE to try this. Its like real like jam making from stardew valley using wild plums 😆
If you are pre diabetic, look into the keto or carnivore diet.
@@Creative_soil
I'm doing ketos actually right now!!!
I absolutely love it!!!
So far its been 2 weeks and I lost 6kg/13 pounds. I feel soo much better than ever!!!
Thank you for the suggestion anyway!! :D
My mum is worried with the amount of eggs and meat I'm eating (I'm trying to keep below 25grams of carbs) saying I'm going to make myself more ill. (Though I feel the complete opposite!)
So it's a bit hard to eat/cook around her 😑
Are you doing it yourself?? 🙂
@@shikiixTheYoungWidow I've been doing keto almost a year. Been doing carnivore about 2 months. I just started with no soda. That was the hardest. I'm not trying to lose weight, but I am trying to do prolong fasting. The first time I fasted for 3 days almost accidentally. I listen to Dr Eric Berg
ㅎㅎ 매실청 어릴때 배아프다 하면 엄마가 만들어주시 던건데 여기서 보니 반갑네용
I find fermentstion so interesting, i hope one day i take the time to try and understand it and not be scared of it!
Same, I heard of korean natural farming (knf) a while back and its so interesting. You can basically add equal parts of any fruit/vegtable/green to make a fermentaded juice that you can use to feed your plants. amazing to see the same concept in a recipe.
Great recipe. You will make a woman very happy one day!
Love the genuine reaction :D
I am Arab when I moved out and started learning how to cook traditional food, it felt like such an accomplishment.
I loved this as a kid too. Korean plum syriup and water will always be a childbood favorite, and id love to try making my own some dsy
How long does cheong lasts and should it be kept in a fridge/cool?
For our household we just left it out, just maybe not so when it's hot. Also it lasts quite long!!
If you store it in sterilized bottle you can store it outside (keep it in cool shaded place and avoid direct heat or high temp) but, once you open it, better store it in fridge for safety. (Tip from korean😊)
@@ttyangttyang5508 thank you!
@jayjung823 I'm in SC where is pretty humid, so I'll make sure to keep it in a sterile jar and the fridge for safety.
Dont quote me, but im guessing the sugar content may be high enough to be self preserving. Think maple syrup
Well done mate looks amazing
Are you sure soldier didn't just teleport bread again
This is like watching a director’s cut. I love it.
Was waiting for this ❤❤
I tried making cheong with red currants which are in the end of their season here. Turned out great!
A vibrant red color, and plenty of flavor. With some good tequila, mint and soda water it was perfect for a late summer night 🥳
Would not have tried that without your videos, thanks!
That looks so good and refreshing.
Adding this to my list of projects.
To all that don’t want to make it but want to drink something like it.
Go buy “umeshu” it’s Japanese plum wine. Sold at almost any Asian farmers market. Very popular in Japan. It’s on the sweet side but very easy to drink and smooth. My wife loves it. Plus you get huge plums at the bottom you can eat.
ngl plum wine is very easy to make tho that sounds good.
i love those japanease blood plums with the red inside, soo tastey
Can you do this with apricots?
Yes, you can do it with any fruit. Just make sure to keep a 1:1 fruit-sugar ratio (by weight)
Meh, im not gonna recommend that. Soft fruits will just disappear in that syrup.
@@Orarere even unripe apricots I'm asking because we have a tree that's late blooming and there are still unripe apricots on one
this is so neat!! my whole childhood we had a plum tree in our front yard and i was always sad to see them all go to waste. I tried my best to give them away to friends and relatives but damn that tree produced a lot!! i’ll have to let my parents know about this :)
“Sweet, tangy and fruity!”
Well! that’s going in my GRINDR profile!!!
.
❤️❤️🤣😂🤣😂🤣😂
One of the best drinks ever! So refreshing!
I rly wonder what you do with the gallons of cheong you must have sitting around…
In Korean cuisine, we use them in pretty much anything that need a bit of sweetness. In kimchi, Korean salad, spicy pork stir-fry, etc. Because it's basically plum sugar juice, it adds a lot to the dish without overwhelming it. Very versatile.
(Ps, it's my go-to hangover drink, btw. Pretty effective. 😅)
@@pentaco0243It sounds delicious! I love to try the Korean cuisine ❤
What kind of jar can I use for these? Do any jars work or does it have to be airtight?
... and must they be glass?
@@rosemarie20 he used plastic containers...
It will keep dust and bugs out, but you'll want to make sure it has air holes. Plastic bottles are fine, but glass is the way to go.
If you keep them in plastic for a long time, the lids will get sticky. making it difficult to open, close, and clean.
that is awesome man!! we make it with sour blue plums in southern ontario here!!! we make jadoochung!
Intried maeshil for the first time in korea when I was there for 3 months. Loved it so much! Wish i could find something like it back in the states.
매실청 is very useful!!
김치 담글때 설탕 대신 매실청 넣으면 살균작용으로 골마지가 생기지 않아요
그리고 가벼운 배탈이나 설사에도 약 대신 먹으면 효과가 좋습니다
@alaha2079과일을 꿀이나 설탕으로 절인것을 청 이라고 합니다. 식초는 아니고 시간이 지나면 알코올이 발생하긴 하지만 저상태에서는 알코올이 없습니다.
@alaha2079Mostly, 'Cheong' is a kind of fruit syrup made with fruits and sugar. It could be slightly permented. But it is not wine nor vinegar.😊
아니 배탈 설사에 효과적인 약이 몇십가진데 설탕폭탄 처먹으며 효과도 덜한 민간요법 하겠다고? ㅎㅎ 흐이구 진짜 국뽕 k뽕도 아니고 제발좀;
@@Kevin-re7kt This sounds super interesting, but as he made it, a complete no-no for my ketogenic lifestyle.
But…
I immediately thought I could control the BloodSugar/Insulin spike by trying it with Allulose, a true but rare natural sugar with no digestible carbs at all.
@alaha2079 청은 기본적으로 과일과 설탕을 1:1로 넣어서 실온에 설탕이 거의 다 녹을때 까지 두었다가 발효를 막기 위해 냉장실에 넣습니다. 그래서 청을 오랫동안 먹게 되는 거죠. 설탕이 적으면 술이 될 수도 있습니다.
Jesus Christ I have dyslexia
I’m like “what is a urine plum”
I’ve been waiting to see this video for so long, I bet the walnuts added a very interesting flavour, it looks really good.
You are a genious! I love your beverages ideas.
Do Umeshu next. I know its japanese. But I would like to see you use Soju
this looks soo good i want to try it
❤ Aqui em Cuiabá, MT, Brazil, chamamos esse prato de baguncinha. Comemos quase todos os dias. É uma delícia! ❤
Привет)
Here in the Caribbean we throw the plums water and sugar with a bay leaf in a pot and boil it till we get plum stew.......we cut the plums a bit b4 so that everything gets in and u have pcs of plum in the stew ....this a a tradition every plum season...❤
Man that looks good!
Wow! This is amazing!
Stuff you make is so good for cocktails
sniper from tf2 would be proud
Hey I stumbled upon you when you made that jar of plums I think! Nice!
This is how I felt the first time I brewed up coconut wine, and it turned out awesome. Realized right there I had so many delicious things to make 🤤
On a side note to this absolute tragedy: The casual reveal that Mark’s friend is the one who made the Red Pill documentary truly blew me away. The world is so small.
i thought the title said “urine plump syrup” for a second and i was like WHAT???? 💀😂
That Pucker expression said it all. ☺️
When Brittany started the daily mini and said SBS with complete confidence I lost my mind 😭😭😭
I've never had this. I want to try it.
That looks really good
Yumm, I am so afraid to ferment things on my own. This looks so good.
👍 An excellent and amazing video of Plum! We highly appreciate your effort and time. Thank you very much.
That looks so good
holding the glass with pride i love it
You can tell he really enjoyed it and wasn’t just saying it by his face when he sipped it
I made this almost every year with my mom 🥰 it's my most favourite until today! The syrup with soda is the best in summer!
This is the most Korean thing I've ever seen. Time to try it!
This looks delightful.
I slap the heck out of my mint leaves before use of a garnish.
People read: Unripe plum syrup
My read: Urine plum syrup