Kimchi Jam

Ingredients

For 10 servings

• •16 ounces (454 g) Napa cabbage kimchi, homemade or store-bought, coarsely chopped
• •1 /3 cup light brown sugar (7 1/2 ounces; 213 g)
• •1 c. à café red wine vinegar
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

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.