Kimchi bloody mary

Kimchi bloody mary

By
From
Pickled
Makes
enough for 2

Whether you love bloody Mary as a hangover cure or as part of a decadent brunch spread, it’s a great classic cocktail that everyone seems to have their own favourite version of. This is mine. It’s spicy, boozy, sweet and savoury, and I honestly don’t think there are many things out there that don’t benefit from a bit of kimchi.

Ingredients

Quantity Ingredient
1 tablespoon F.A.T sesame kimchi
500ml tomato juice
2 tablespoons DIY sriracha
1 tablespoon worcestershire sauce
1 tablespoon cider vinegar
1 tablespoon gochugaru (korean red chilli powder), plus extra to serve
sea salt
freshly ground black pepper
lime wedge, to serve
ice cubes, to serve
125ml vodka
celery stalk, to garnish
pickled chillis, to garnish

Method

  1. Blitz the F.A.T Sesame Kimchi, tomato juice, DIY Sriracha, Worcestershire sauce, vinegar and gochugaru in a food processor until smooth.
  2. Season with salt and pepper to taste (this will depend on the strength of your kimchi; if it’s already quite salty you might not need to add more salt).
  3. You’ve now made your Bloody Mary base mixture. You can either put this through a fine mesh strainer and discard the pulp to get a very smooth juice, or you can leave it a bit chunky, which I personally prefer.
  4. Use the lime wedge to rub the rim of two glass tumblers and dip the rims in salt and gochugaru.
  5. Serve over ice and vodka with a stick of celery and a pickled chilli.

Note

  • Keep it simple or go all out on the garnish! Things like pickled okra, celery, chillies, shrimp, or shiso leaves work pretty well.
Tags:
pickles
kimchi
fermenting
ferments
vinegar
sides
condiments
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