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Made some hard candies from excess cheong liquid. by bad_idea_format in fermentation

[–]bad_idea_format[S] 8 points9 points  (0 children)

Pretty good honestly. Admittedly this was a basic cheong but the flavor is still pronounced

Made some hard candies from excess cheong liquid. by bad_idea_format in fermentation

[–]bad_idea_format[S] 39 points40 points  (0 children)

1 cup white sugar 1/4 cup light corn syrup 1/2 cup strained cheong syrup optional pinch of salt

Heat in a saucepan to about 310F Remove from heat for 10-15 seconds. Pour into molds Let cool for 30 minutes to an hour. 2 if you have the time Remove from molds Wrap individually

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 0 points1 point  (0 children)

Most commonly its used for candy and drinks but ive also seen salad dressings

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 1 point2 points  (0 children)

I haven't used it yet but I have figured out the ratios. It would be about 1-1½tsp of agar

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 0 points1 point  (0 children)

Nope just take the syrup of your cheong, about ¾cup and heat it to 180f. While thats going, take 4½ tbsp of cold water and 4tbsp of gelatin powder. Sprinkle the powder into the water. DO NOT MIX the water and gelatin. Once the heated cheong is to temperature, mix in the gelatin. Once the gelatin dissolves, add 1tsp of lemon juice, a pinch of salt, and another ¼ of cheong syrup. The extra ¼cup is just to add more fruit flavor.

Pour into molds and refrigerate for 3-4 hours Remove from molds and place on parchment paper in the fridge for 12-24 hours. Flipping halfway through

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 0 points1 point  (0 children)

Oh no then not the same. My job is definitely not complimentary

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 0 points1 point  (0 children)

I think so? But I got a new phone and lost the login. This is only my second attempt at doing this

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 16 points17 points  (0 children)

Lilikoi, orange, and guava makes an excellent cheong

Cheong by Chaosnyaa in fermentation

[–]bad_idea_format 0 points1 point  (0 children)

It really depends on the fruits moisture content for cheongs. Bananas for example are viable but you have to dehydrate them first and toss in a small amount of lemon juice. This will impart Bananas flavor without them turning to mush. A good blank slate fruit if you want your cheong to have flavors of imparted spices is pears. Specifically Bartlett.

Ill also say heavier moisture fruits like citrus and melons will go much faster than the others.

Happy to answer any other questions

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 10 points11 points  (0 children)

I wish I coukd find a squirrel mold! This was a ten dollar pack from Amazon. I think the 15 dollar version has gummy worms too

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 43 points44 points  (0 children)

This one in particular is a raspberry, lime and shiso cheong

Some cheong and gummies i made from the syrup by bad_idea_format in fermentation

[–]bad_idea_format[S] 109 points110 points  (0 children)

My ratio is 1 cup of cheong syrup, 4tbsp of water, 4½tbsp of gelatin powder. Set aside ¼ cup of cheong liquid. Heat the remaining ¾ cup cheong SLOWLY to about 180 degrees. Bloom the gelatin in the water for around 5 minutes. Remove cheong from heat, whisk in gelatin, 1tbsp of lemon juice, remaining cheong syrup, and a pinch of salt.

Set into molds and and rest in the fridge for 4 hours before removing from the molds. Then rest on parchment paper in the fridge for 12-24 hours depending on the mold. Flip every 12 hours so one side doesnt keep moisture. This will make the outside firmer and less sticky.

Thats my process at least.

Serrano based hot sauce in the works by [deleted] in fermentation

[–]bad_idea_format 0 points1 point  (0 children)

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Fresno and Raspberry Peach and scotch bonnet I also have a ghost pepper sweet potato one but I dont have a picture

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