Bay leaf Cheong Update

beacons.ai/johnnykyunghwo
Subscribe and click the bell icon to be reminded whenever I post a video!
If you enjoy my content, consider becoming a member to support my content!
/ @johnnykyunghwo
Keep up with me on:
johnnykyunghwo
/ johnnykyunghwo
My Fermentation Essentials:
www.amazon.co.uk/shop/johnnys...
Where I get my music:
share.epidemicsound.com/t3rdlo
My video production equipment
Main Camera: amzn.to/3IchDJF
iPhone: amzn.to/3PWsjhr

[@Seajack64]

What if you were to thoroughly bruise the fresh bay leaves to loosen up the moisture? I'm currently trying a fermented blackberry leaf tea and one of the steps is to bruise the leaves to free the moisture so that the fermentation can happen. Just in case the cellular of the leaves is stronger than the osmosis.

[@dyodoleu]

I was thinking the same!

[@bento6190]

Probably a good idea to blitz the leaves if you try again.

[@theblobfish9614]

Add some water maybe? Bay leaf doesnt have much to begin with, the sugar looked damp though. So the aroma might have transferred and you just need some water

[@Frostbitten.]

Cooking it in water for 2 hours at 50C is the best way to extract the flavour compounds. Could soak a bunch of bay leafs in such a preparation and then drown that in sugar, but cheong works best when the things you're cheong...ing... Have a void amount of water/essential oils in them for the sugar to pull out.

[@Imnothere132]

That defeats the purpose of making a cheong

[@theblobfish9614]

@@Imnothere132 no it does not, if something is not cheong-able because of its low water content why not add a bit so it becomes a syrup. Thats at least better than tossing it altogether

[@thedream29389]

To get a better result try blending or muddling the leaves to a paste as it will help draw out moisture

[@danielkostenko8189]

Can we get an update on the bay leaf cheong?

[@terrancenightingale1749]

Never tell people to stop asking about something - because then they will never stop asking. Btw when's the next update on the bay leaf cheong?

[@inamyk]

Please elaborate with a follow up video on the bay leaf cheong!

[@Rumade]

Thank you for sharing your failures as well as your successes!

[@jjlovett6063]

Bay leaves have one of the strongest antioxidants in nature it acts as a preservative and would be almost impossible to ferment them bc they hardly decompose

[@bladepanthera]

Everyone is such a tease 😂

[@TheBriar_123]

It’s just not enough of an update, my guy. When can we expect a full-in-depth update on the bay leaf cheong?

[@n0etic_f0x]

He has a full vid on his channel.

[@adenbauer7453]

Thx for all the Great content

[@VilkasG]

i'd say this could work out if you crush or concentrate the leaves

[@kacperbierzynski5809]

I would try putting the leaves into a food processor and getting them in pieces about the same size as a grain of rice

[@the1whomakeskoolaid]

Still think we need an update on the bay leaf chong

[@telioty]

Would using fresh bay leaves work better? Bay leaves you get in stores are dehydrated, but if you get it fresh it'll have some fluid left?

[@sissypissyrapper23]

Pretty sure they have the laurel tree outside of their house.

[@telioty]

@@sissypissyrapper23 cool I'm haven't seen the last video, so hence why I am asking

[@StarWarsBattleflop]

Well we wouldnt know without you trying, so great Video🤙🏻💯

[@frankenlegs]

I had a similar thing happen when I tried to use sage 😢

[@caffienatedtactician]

You might have a nice herb-infused sugar now, though (like putting a used vanilla pod in a container of sugar). Did you try some?

[@caplin]

Probably because there's not much water in the leaves.. i tried with pandan leaves, same result.. 😅 Sugar is hygroscopic, it absorbs water content from the fruit in cheong proses, that's how the syrup water formed..

[@labzcoffee]

🤗🤩🥰😍

[@misskiya]

I’d just keep it and make a drink from it with limes and vodka.

[@Skibadeeba]

Sous-vide the next one.

[@DREW8990]

Hear me out…CELERY CHEONG

[@holijames82]

what hairstyle?

[@geetikapuri1176]

Bay leaves tend to have a waxy top because they hate losing water. I think you would be better off making a syrup instead of Cheong....

[@dreamcaught3876]

ur leafs need a lil drinky drink give them some wourder

[@LDogSmiles]

If you don’t want people to ask, don’t make videos. People ask because you posted an interesting video and they want to know what happened

[@Spookytooth92]

Terrible idea to begin with

[@alextrap8781]

Can we get an update on the bay leaf cheong?