Hiya, just wondering about different Cheong fermentation times? I know the traditional green plum version goes for a minimum of 6 months, but rosehip and rhubarb are much shorter. Why is that? I've got green plum, cherry, raspberry, blackberry and Rhubarb Cheongs going right now :)
Hi Mark! You absolutely can leave them for longer, as both reach a safe pH level and the high sugar content also helps. I’ve left rhubarb cheong for a year before and that’s delicious! Sometimes you can age cheong with the fruit in, sometimes you can remove it and age the syrup. I find the flavour of a short aged cheong is more punchy, whilst aged is more complex. I hope that helps!
Hi ! For the lacto fermenting, maybe you could add brine instead of just sugar ? I'de be curious to know about your results if you do... I'm definitely going to try some of these recipes, which are less tedious than the jelly, which takes forever filtering for such a small amount in the end... (but delicious though!) Thank you for your work ! I'm new but on board and ready to start trying your recipes !
Hi! And I agree! I only resort to jams and jellies when I run out of room in my freezer… for the lacto ferment I used salt, not sugar. And I might try your suggestion, but swap the water out for something complimentary that won’t dilute the rosehip flavour as much. We will see… thank you for your suggestion!
Fantastic profile Sam, was wondering how to tackle our glut of rosehips! Definitely gonna attempt the cheong-jam combo and maybe will incorporate into a cheeky miso :D
Great! And you're very welcome! Another fun little trick you can do is blend any old, dried up miso that might be left in the bottom of a crock into water (equal parts), and blend some rosehips into it too. Then freeze the whole lot overnight, and thaw it the following day in a straining bag or clean tea towel over a bowl. This process is called ice clarification and uses ice crystals to rupture the cells of ingredients to extract a huge amount of flavour. Reduce the resulting liquid to concentrate the flavour if needs be and bottle it to use like a fruity soy sauce. The leftover pulp is good for composting. It's remarkable how little flavour is left in it after this!
Wonderful content Sam 🙏🏻 (But cannot get on with the AI reading voice. Too fast or too slow, wrong bland intonation for me, etc. It ruins your lovely work in my opinion 🌸🙏🏻)
Bonjour Sam, trop cool super partage, toujours au top ;) je pense acheter bientôt des rosiers de Damas et rosiers rugosa ruba pour leurs cynorhodons aussi, combien de rosiers rugosa ruba suffirait pour un potager personnel autonome ? Merci beaucoup Sam
I am off to forage those beautiful large rose hips with my dog Dalai later today. I am so excited for this recipe because I hate cleaning out the seeds/hairs from the inside of the hip...and this recipe does not require it. The hips taste better after a light frost, so I might have to make this again later in the year. Thanks Chef Black!
You have just reminded me to try the rhubarb Cheong we made after following your reel!!! Thank you for sharing Sam.
Allie
Haha! Good! You can do what I do and cycle between them over the year for a lovely sweet treat all year round. You're very welcome.
Hiya, just wondering about different Cheong fermentation times? I know the traditional green plum version goes for a minimum of 6 months, but rosehip and rhubarb are much shorter. Why is that? I've got green plum, cherry, raspberry, blackberry and Rhubarb Cheongs going right now :)
Hi Mark! You absolutely can leave them for longer, as both reach a safe pH level and the high sugar content also helps. I’ve left rhubarb cheong for a year before and that’s delicious! Sometimes you can age cheong with the fruit in, sometimes you can remove it and age the syrup. I find the flavour of a short aged cheong is more punchy, whilst aged is more complex. I hope that helps!
Absolutely - thanks for the tips!
You are most welcome!
Love the sound of this Sam, I shall give it a go, thank you
Hi ! For the lacto fermenting, maybe you could add brine instead of just sugar ? I'de be curious to know about your results if you do... I'm definitely going to try some of these recipes, which are less tedious than the jelly, which takes forever filtering for such a small amount in the end... (but delicious though!) Thank you for your work ! I'm new but on board and ready to start trying your recipes !
Hi! And I agree! I only resort to jams and jellies when I run out of room in my freezer… for the lacto ferment I used salt, not sugar. And I might try your suggestion, but swap the water out for something complimentary that won’t dilute the rosehip flavour as much. We will see… thank you for your suggestion!
Fantastic profile Sam, was wondering how to tackle our glut of rosehips! Definitely gonna attempt the cheong-jam combo and maybe will incorporate into a cheeky miso :D
Great! And you're very welcome! Another fun little trick you can do is blend any old, dried up miso that might be left in the bottom of a crock into water (equal parts), and blend some rosehips into it too. Then freeze the whole lot overnight, and thaw it the following day in a straining bag or clean tea towel over a bowl. This process is called ice clarification and uses ice crystals to rupture the cells of ingredients to extract a huge amount of flavour. Reduce the resulting liquid to concentrate the flavour if needs be and bottle it to use like a fruity soy sauce. The leftover pulp is good for composting. It's remarkable how little flavour is left in it after this!
Wonderful content Sam 🙏🏻 (But cannot get on with the AI reading voice. Too fast or too slow, wrong bland intonation for me, etc. It ruins your lovely work in my opinion 🌸🙏🏻)
An AI reading voice? I haven’t enabled that (nor did I realise it was an option). Where did you find that?
Bonjour Sam, trop cool super partage, toujours au top ;) je pense acheter bientôt des rosiers de Damas et rosiers rugosa ruba pour leurs cynorhodons aussi, combien de rosiers rugosa ruba suffirait pour un potager personnel autonome ? Merci beaucoup Sam
Cordialement
Wonderful stuff. Sam do you want to collab on the book? My IG is @foodiessouthshore - you have great stuff and maybe we can work together.
I am off to forage those beautiful large rose hips with my dog Dalai later today. I am so excited for this recipe because I hate cleaning out the seeds/hairs from the inside of the hip...and this recipe does not require it. The hips taste better after a light frost, so I might have to make this again later in the year. Thanks Chef Black!