Kimchi Jam

Method

1. 1

   In a medium saucepan, combine kimchi, brown sugar, salt, red wine vinegar, and salt. Using a wooden spoon, stir to evenly coat kimchi with brown sugar, vinegar, and salt. Cover and bring to a boil over medium heat, about 5 minutes.

2. 2

   Reduce heat to medium-low, cover the pot and simmer, stirring the kimchi occasionally, until kimchi is soft and liquid is slightly browned or a darker red, about 45 minutes. (There should be 1 to 2 tablespoons of liquid left in the pot. If kimchi appears dry during cooking, add 1/4 cup water to loosen and prevent burning.)

3. 3

   Uncover, remove from heat, and let kimchi cool to warm room temperature, about 20 minutes.

4. 4

   In a food processor, blend the kimchi mixture until smooth, about 45 seconds. (There may be some stringiness from the cabbage; this is OK.)

5. 5

   Transfer the jam to a jar or airtight container, then allow the jam to cool to room temperature, about 1 hour. Cover and refrigerate until chilled, about 2 hours. Serve with cheese, bread, or crackers, if desired.

Nutrition

calories

30 kcal

fatContent

0 g

fiberContent

1 g

sugarContent

6 g

sodiumContent

291 mg

proteinContent

1 g

cholesterolContent

0 mg

carbohydrateContent

7 g

saturatedFatContent

0 g

unsaturatedFatContent

0 g

Indicative values from the source, for the original recipe.

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