Kimchi Jam

A sweet version of kimchi you didn’t know you needed in your life.

Serious Eats / Deli Studios

Why It Works

• The acidity of the spicy pickled cabbage, along with the molasses and sugar, produces a sweet, tangy jam.
• Cooking down the kimchi concentrates the ferment’s flavors.

I wish I could say that this kimchi jam was a happy accident, but it was totally intentional. I wanted to make a sweet-and-savory spread that would complement a great snack, sandwich, or even my weeknight dinners of grilled chicken or pork chops. I was inspired by the many different flavors of jams and jellies I’d noticed at grocery stores and farmers markets, such as strawberry and jalapeño, chile, and huckleberry and habañero. I get excited in the kitchen when I’m cooking flavors I crave—and as someone who always has a jar of kimchi on hand, I decided to turn it into a sweet, spicy jam.

Serious Eats / Deli Studios

Kimchi frequently lends its bold flavor to a wide range of savory dishes, and people have experimented with it more and more in recent years. I wanted to know if kimchi could maintain its signature spiciness while also taking on a sweet, Korean American-style twist. Though kimchi jam might be a little controversial to a traditionalist—after all, the recipe turns a beloved national staple into a sweet jam—it’s been a massive hit with everyone I’ve shared it with, including the families I teach cooking lessons to and the guests at my book events.

Serious Eats / Deli Studios

Here, I boil the kimchi in its briny juices with brown sugar until it becomes a sweet, spicy condiment with just the right amount of heat and tang. It’s wonderful served with any cheese or charcuterie board, and makes a fun, unique Korean-American gift for anyone’s table. I opt for light brown sugar instead of granulated sugar because it has rich caramel notes from molasses, giving the jam more warmth, depth, and color. If all you have is dark brown sugar, that will work, too—your jam will just have a more robust flavor. Similarly, while white or apple cider vinegar can work here, I found that red wine vinegar’s fruitiness did a better job of enhancing the jam’s flavor.

Keep Screen Awake

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 teaspoon red wine vinegar

1/2 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume

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.

Serious Eats / Deli Studios 1.

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.)

Serious Eats / Deli Studio 1.

Uncover, remove from heat, and let kimchi cool to warm room temperature, about 20 minutes. 1.

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

Serious Eats / Deli Studios 1.

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.

Serious Eats / Deli Studios

Special Equipment

Food processor

Make-Ahead and Storage

Once cooled, kimchi jam can be refrigerated in an airtight container for up to 1 month.

Nutrition Facts (per serving)
30	Calories
0g	Fat
7g	Carbs
1g	Protein

×

Nutrition Facts Servings: 10 Amount per serving Calories 30 % Daily Value* 0g 0% Saturated Fat 0g 0% 0mg 0% 291mg 13% 7g 3% Dietary Fiber 1g 3% Total Sugars 6g 1g Vitamin C 0mg 0% Calcium 20mg 2% Iron 1mg 7% Potassium 77mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)