Kimchi Jam Recipe

I want I might say that this kimchi jam was a cheerful accident, but it surely was completely intentional. I needed to make a sweet-and-savory unfold that may complement an awesome snack, sandwich, and even my weeknight dinners of grilled hen or pork chops. I used to be impressed by the numerous totally different flavors of jams and jellies I might observed at grocery shops and farmers markets, akin to strawberry and jalapeño, chile, and huckleberry and habañero. I get excited within the kitchen after I’m cooking flavors I crave—and as somebody who at all times has a jar of kimchi available, I made a decision to show it right into a candy, spicy jam. 

Kimchi incessantly lends its daring taste to a variety of savory dishes, and folks have experimented with it an increasing number of lately. I needed to know if kimchi might keep its signature spiciness whereas additionally taking over a candy, Korean American-style twist. Although kimchi jam is likely to be somewhat controversial to a traditionalist—in spite of everything, the recipe turns a beloved nationwide staple right into a candy jam—it has been a large hit with everybody I’ve shared it with, together with the households I educate cooking classes to and the friends at my e book occasions.

Right here, I boil the kimchi in its briny juices with brown sugar till it turns into a candy, spicy condiment with simply the correct quantity of warmth and tang. It is fantastic served with any cheese or charcuterie board, and makes a enjoyable, distinctive Korean-American present for anybody’s desk. I go for gentle brown sugar as a substitute of granulated sugar as a result of it has wealthy caramel notes from molasses, giving the jam extra heat, depth, and shade. If all you’ve gotten is darkish brown sugar, that can work, too—your jam will simply have a extra sturdy taste. Equally, whereas white or apple cider vinegar can work right here, I discovered that pink wine vinegar’s fruitiness did a greater job of enhancing the jam’s taste.