Apparently, I have missed this fermented food craze. I had no idea that it is a major lifestyle movement. To make matters worse, it has been a staple of healthy living for millenia. From what I have seen, sauerkraut is gaining in popularity as well. They say it is much easier to make. However, I have to give my vote to kimchi as I have seen a ton of  recipes for kimchi cocktails. My favorite may be the Kimchi Bloody Mary.

 

Try this bloody mary recipe from farm-to-cocktail:

Kimchi Bloody Mary  Recipe

Ingredients

1 cp. Kimchi
23 oz. V8 Juice
2 tbsp. Sriracha Sauce
¼ tsp. Wasabi
1 tbsp. Worcestershire sauce
1 tbsp. Rice Wine Vinegar
¼ tsp. Sesame Oil
Pink Himalayan salt
Freshly Ground Pepper
1 cp. Absolut Cilantro Vodka
Sushi roll slice for garnish
Ice
Chilled Glasses

Method:

In blender, puree the kimchi with the tomato juice, Sriracha, Wasabi, Worcestershire, vinegar and sesame oil.
Strain mixture fine mesh strainer into container get as much juice as possible; you should have about 3 cups of “Kimchi Mary” Mix.
Discard the rest of the solid part.
Chill thoroughly, then season with salt and pepper and add vodka.
Serve over ice, garnish with skewered sushi