When we get asked how we use our kimchi juice, this is our go-to answer! Brunch just isn't complete without a savoury, tangy, lightly spicy Bloody Mary made with our living kimchi juice. Kimchi juice is the living, kimchi-infused brine leftover from kimchi production; because we make so much of the stuff we often have a lot of brine left which we pour into bottles and sell to you lovely lot!
There are lots of other ways to use kimchi juice but we (and our customers!) love it in this drink specifically. Bloody Mary's will never taste the same again! And the best part is that this tastes just as delicious with no alcohol in, so it's perfect as a tangy tipple for those of us partaking in Dry January or steering clear of booze.
If you can't get your hands on a bottle of our kimchi juice then use the leftover liquid at the bottom of your jar of kimchi, or just chuck some kimchi in a blender until smooth. For other ways to use our kimchi juice see this previous blog with recipe ideas.
Ingredients (makes 2)
Vodka x 100ml (2 large shots), omit if making it virgin, obviously!
Kimchi juice x 200ml
Tomato juice x 200ml
Lemon juice x 1/2 lemon, squeezed
Worcestershire sauce x splash
Tabasco x splash
Ice
Optional: to garnish, celery stick, salt for rim, gherkin and olives on cocktail stick
Method
Measure out each ingredient into a cocktail shaker over ice (it you have one!) or a large glass if not. Add more kimchi juice if you like things spicy.
Shake or mix well to combine ingredients. If using the cocktail shaker strain the liquid off the ice into a serving glass or if using a glass pour into a glass without ice. If you're feeling fancy salt the rim of your serving glass first.
Garnish with a stick of celery and/or a cocktail stick with olives, gherkins or other salty treats and a slice of lemon.
Enjoy and share with everyone who needs to hear about this delicious, tangy tipple!
🦠 Wanna know how to make your own living, gut-friendly ferments? Check out our workshops & courses
🥬 Or to buy ours head to our online shop
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