Kimchi + Sesame = Delicious Fermented Bloody Maria
We got inspired by this Tasmanian chef, Luke Burgess, who seems to have perfected the fermented Bloody Mary. What could make it better? Bloody Maria mix, of course!
- 2 cups jarred kimchi brine
- 2 cups spicy pickle brine
- 2 tbsp. light brown sugar
- 1 tsp. kosher salt
- 2 cups bottled clam juice
- 1 cup Bloody Maria Mix
- 1⁄2 cup (or more) vodka
- Toasted sesame oil, to garnish
- Fennel pollen, to garnish
Whisk jarred kimchi and spicy pickle brines, light brown sugar, and kosher salt in a large pitcher until sugar dissolves. Whisk in clam juice, Bloody Maria mix and vodka; chill 1 hour before serving. Pour Bloody Marias into glasses; drizzle with toasted sesame oil and sprinkle with fennel pollen, if you like.(adapted from recipe in Saveur magazine)
Did you try it? Tell us! Tag #BloodyMaria and upload to our social media channels.
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