Fermented Bloody Mary mix
Remember how we said we have two versions of this kimchi drink recipe? This is it.
To make this Bloody Mary, you’ll use real kimchi, which gets blended into the tomato juice. We suggest making a jug of this fermented Bloody Mary mix for a fuss-free brunch time. To do that, pour 24 oz tomato juice into a blender then add a packed cup of kimchi and blend until smooth. Strain through a sieve and into a jug and keep in the fridge until it’s Mary time. To make one drink, add 6 oz tomato and kimchi mix to an ice-filled cocktail shaker. This replaces the kimchi juice from the recipe above. Follow the rest of our recipe above and serve!
Types of kimchi (and their spice levels)
If you’re going to make your own kimchi and tomato blend, it’ll be good to know what types of kimchi you’ll come across to avoid any overly spicy surprises. You’ll find it in the refrigerated produce or pickle section in most supermarkets. While there are tons of kimchi variations, we’ll give you our top two. As always, we suggest you play around with the recipe and find your favorite:
Napa cabbage kimchi / Baechu kimchi: Made with cabbage that’s been spiced with hot red pepper flakes, fish sauce, garlic, ginger, onion, green onion and Asian chives. You also get a vegetarian version which uses soy instead of fish sauce. On a spice level, it’s got quite the kick, so expect a spicy Kimchi Bloody Mary.
White kimchi / Baek kimchi: This is a much milder kimchi and is made without hot pepper flakes and is made with a salty, fruity brine instead. This is a good choice if you want to let your friends control the spice of their drinks.
What is in kimchi juice?
In its simplest form, kimchi juice is the leftover brine found in kimchi. This spicy, tangy liquid is a popular ingredient in Korean cuisine. And of course, in our Kimchi Bloody Mary recipe. Geonbae everyone!
