Kimchi Bloody Mary

• 9 ozvodka
• 4 cupstomato juice, chilled
• 1 cupkimchi, with its brine, chilled
• 1/2 tspcelery salt
•  juice of 1/2 lime
•  _______________________________
•  Basic Kimchi
• 1head napa cabbage (2 to 2 1/2 lb)
• 1 cupshredded carrots
• 1 cupchopped green onions
• 3 tbspsalt
• 3garlic cloves, minced
• 1 tspgrated fresh ginger
• 1 cupgochujang

Preparation

1. 1.

   Chill six cocktail glasses in the freezer while you prepare the drink. Purée the tomato juice, kimchi, celery salt, and lime juice in a blender until smooth. Put the Bloody Mary mixture into a pitcher and stir in the vodka. Divide the drinks among the six frozen glasses. Squeeze a lime wedge over the top of each Bloody Mary and enjoy.

2. 2.

   Basic KimchiThinly shred the napa cabbage using a knife or mandoline and put it in a large mixing bowl. Add the carrots and green onions. Sprinkle with the salt and stir the vegetables for about 3 minutes to help release moisture and create the brine.

3. 3.

   Let the mixture sit for 20 minutes at room temperature.

4. 4.

   Add the garlic, ginger, and gochujang to the cabbage and massage with gloved hands until well combined.

5. 5.

   Transfer the kimchi and any collected brine to a 2-quart fermentation vessel and tamp it down with a pestle or wooden spoon. Top the kimchi with crock weights or a small plate, making sure the vegetables are below the brine. Add more weight or saltwater solution if necessary. Spoon out any vegetables that float.

6. 6.

   Cover and place the jar in a cool, dark corner. Ferment for 5 to 7 days. Taste the kimchi after 5 days to see if it is to your liking. You want to make sure your kimchi still has a bit of crunch.

7. 7.

   When finished fermenting, put the kimchi in an airtight container and refrigerate for up to 6 months.

8. 8.

   Saltwater SolutionDissolve 1 tsp. (5g) Morton kosher salt in 1 cup boiling water, add a couple of ice cubes to cool, and pour over the top of your ferment. Repeat as needed until the ferment is submerged.