Kimchi butter

Kimchi butter

By
From
Pickled
Makes
100 g

Kimchi butter. OK, technically not a sauce, but itʼs amazing if you smear it onto grilled corn on the cob or steak, or use it instead of plain butter when making scrambled eggs. I find slathering it onto warm, toasted Turkish bread and serving it with some pickles and a beer works pretty damn fine, too.

Ingredients

Quantity Ingredient
4 tablespoons see method for ingredients
90g salted butter, at room temperature
1/2 tablespoon white miso paste

Method

  1. Blitz the F.A.T Sesame Kimchi into a purée using a food processor.
  2. You want to draw out most of the moisture of the kimchi here, so place it in muslin and squeeze out all the liquid.
  3. Whisk the butter until it starts to get fluffy, then whisk in the miso paste and kimchi until thoroughly combined and airy.
  4. Transfer the butter to a plastic container, or wrap it in cling film and shape into a log.
  5. Refrigerate for 1 hour before using. The butter will keep in the fridge for up to 1 week.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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