Kimchi Jam Recipe

I want I might say that this kimchi jam was a contented accident, but it surely was completely intentional. I needed to make a sweet-and-savory unfold that may complement an important snack, sandwich, and even my weeknight dinners of grilled hen or pork chops. I used to be impressed by the various totally different flavors of jams and jellies I might seen at grocery shops and farmers markets, resembling strawberry and jalapeño, chile, and huckleberry and habañero. I get excited within the kitchen once I’m cooking flavors I crave—and as somebody who all the time 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 in recent times. I needed to know if kimchi might preserve its signature spiciness whereas additionally taking over a candy, Korean American-style twist. Although kimchi jam could be somewhat controversial to a traditionalist—in any case, the recipe turns a beloved nationwide staple right into a candy jam—it has been an enormous hit with everybody I’ve shared it with, together with the households I educate cooking classes to and the visitors at my guide 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 great served with any cheese or charcuterie board, and makes a enjoyable, distinctive Korean-American reward 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 may have is darkish brown sugar, that can work, too—your jam will simply have a extra strong 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.