I put these blueberries and sugar in a jar two years ago to make Cheong and completely forgot about them. Are they safe to eat?
I put these blueberries and sugar in a jar two years ago to make Cheong and completely forgot about them. Are they safe to eat?
by Knugles
9 Comments
YAYtersalad
I’m not a cheong expert but I means we’re talking like less than $10 of ingredients… is it worth the risk? You can always try again. I find they convert fast so you have new safe cheong in a week depending on climate.
Artosispoopfeast420
Garlic honey is the same concept, and mine is about a few years old at this point.
If there isn’t any weird growth, it’s probably fine since cheong is a way of preservation.
Your life though, so you determine your own risk tolerance.
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mousebrat
Let us know how it goes!
Chunkee-monkeeato-81
Understandable if you forgot about it. I was into a cheong phase where I was making a lot all at once. I portioned them, put them in vacuum seal bags and froze them. I only take out what I plan to use right away. I still have some strawberry lemon cheong (and pomelo cheong i think?) in my freezer after 2 years.
Zerial-Lim
I think it is not about the age – it’s about the AIR… there’s too much air in the container. and the 2nd container doesn’t look so tight to me. any leakage – and air intake – will spoil your fermentation (although they should be able to go out to release the CO2 pressure)
Weird_Piano26
I’d be worried abt botulism tbh with no seal and no other guard rails to manage the ph and added bacteria risk (so much air) over such a long period of time. If you still REALLY wanna try it, I’d get a gage of the ph level first and THEN if that is in reasonable range to not be at risk for botulism, I’d proceed as someone else suggested by doing the “mushroom test”
I’m not entirely sure it would be worth it personally…. Unless the original attempt had sentimental value to warrant the potential risk I would just start over.
Lucki_girl
Op…. you said you would try it like 7h ago… are you still alive?
lovepotao
Why in the world would your life be worth risking over a lost few dollars of blueberries and sugar???
9 Comments
I’m not a cheong expert but I means we’re talking like less than $10 of ingredients… is it worth the risk? You can always try again. I find they convert fast so you have new safe cheong in a week depending on climate.
Garlic honey is the same concept, and mine is about a few years old at this point.
If there isn’t any weird growth, it’s probably fine since cheong is a way of preservation.
Your life though, so you determine your own risk tolerance.
[deleted]
Let us know how it goes!
Understandable if you forgot about it. I was into a cheong phase where I was making a lot all at once. I portioned them, put them in vacuum seal bags and froze them. I only take out what I plan to use right away. I still have some strawberry lemon cheong (and pomelo cheong i think?) in my freezer after 2 years.
I think it is not about the age – it’s about the AIR… there’s too much air in the container. and the 2nd container doesn’t look so tight to me. any leakage – and air intake – will spoil your fermentation (although they should be able to go out to release the CO2 pressure)
I’d be worried abt botulism tbh with no seal and no other guard rails to manage the ph and added bacteria risk (so much air) over such a long period of time. If you still REALLY wanna try it, I’d get a gage of the ph level first and THEN if that is in reasonable range to not be at risk for botulism, I’d proceed as someone else suggested by doing the “mushroom test”
I’m not entirely sure it would be worth it personally…. Unless the original attempt had sentimental value to warrant the potential risk I would just start over.
Op…. you said you would try it like 7h ago… are you still alive?
Why in the world would your life be worth risking over a lost few dollars of blueberries and sugar???