Kimchi Butter

From Momofuku Milk Bar by Christina Tosi.

Ingredients

1. 90g kimchi
2. 115g butter, room temp
3. 1/2 tsp kosher salt
4. 1/4 tsp freshly ground black pepper

Instructions

1. Puree kimchi in blender.
2. Put butter in bowl of stand mixer with paddle attachment and paddle on medium speed for 2-3 min, until light and fluffy. Scrape down sides of bowl. Add pureed kimchi, salt and pepper, and paddle for another 2 min. When the mixture is light, fluffy and red, stop and scrape down sides. 
3. Turn butter out onto a piece of parchment. Lay a second piece of parchment on top, and press down on butter with hands to flatten into a 4x6" rectangle. Transfer the parchment to the fridge to firm up. Wrapped in plastic, it will keep fresh in the fridge for up to 1 month.