My Kimchi Bloody Mary Recipe
Imagine waking up on a lazy Sunday morning and treating yourself to a revitalizing and flavorful cocktail (or mocktail!). In certain seasons here, especially mardi gras, sometimes, it’s just what you have to do.
A Healthy Bloody Mary with Probiotics
The primary ingredient in a Bloody Mary, tomato juice, is not only delicious but also packed with essential nutrients.
Tomatoes are rich in lycopene, a potent antioxidant known for its role in reducing the risk of chronic diseases, including certain types of cancer. Tomato juice is also an excellent source of vitamins A and C, which support a strong immune system, promote healthy skin, and provide anti-inflammatory benefits. Additionally, the high water content of tomato juice helps to hydrate the body and support proper digestion.
As a fermented food, kimchi is teeming with probiotics (beneficial bacteria that promote a healthy gut microbiome). These probiotics contribute to improved digestion, enhanced immune function, and even mental well-being
Kimchi is also rich in vitamins A and C, as well as minerals like iron and potassium, which are essential for overall health and vitality. By incorporating kimchi into your Kimchi Bloody Mary, you’re adding a tangy kick and a gut-friendly boost to your hangover cure.
Is a Bloody Mary a Hangover Cure?
One popular theory suggests that it was first concocted in the early 1920s by a bartender named Fernand Petiot at Harry’s New York Bar in Paris. Another story credits comedian George Jessel with creating the drink in the 1930s.
Regardless of its exact origin, the Bloody Mary gained popularity as a hangover remedy and eventually became a must-have on every brunch menu.
Over time, variations of the original recipe emerged, including my creation of this Kimchi Bloody Mary!
Equipment You Need for This Recipe
Here is everything you need to make this recipe
- a blender
- mixing glass
- shot glass
- serving glasses
- garnish skewers
The Best Kimchi Bloody Mary Ingredients
These are the ingredients you need for this delicious bloody mary recipe. Feel free to add hot sauce if you like it spicer
- 32 oz organic tomato juice
- 1/4 Cup kimchi (or sauerkraut)
- 1/2 Cup kimchi brine (or sauerkraut brine)
- 2 Tablespoons lemon juice
- 3 Tablespoons steak sauce
- 1 Tablespoon horseradish
- 2 Tablespoons pure maple syrup
- Vodka
- Cucumbers
- Fermented pickles
- Fermented peppers
- Celery
- Salt
- Old bay seasoning or other spices for rimming the glass
Kimchi Bloody Mary Recipe
Exactly what you need with brunch after a long night out, this kimchi bloody Mary recipe is full of electrolytes and can be served with or without alcohol. It’s probiotic and great for gut health too.
- Prep: 5 Minutes
- Cook: 5 minutes
- Total Time: 10 Minutes
Ingredients
- 32 oz organic tomato juice
- 1/4 Cup kimchi (or sauerkraut)
- 1/2 Cup kimchi brine (or sauerkraut brine)
- 2 Tablespoons lemon juice
- 3 Tablespoons steak sauce
- 1 Tablespoon horseradish
- 2 Tablespoons Pure Maple Syrup
- Vodka (optional)
- Cucumbers
- fermented pickles
- fermented peppers
- Celery
- Salt
- Old bay seasoning or other spices for rimming the glass
Instructions
- To make the Bloody Mary base: in a blender, combine the tomato juice, kimchi, kimchi brine, lemon juice, steak sauce, horseradish, and maple syrup.
- Blend until smooth.
- Rim a glass with lemon juice, salt, and spices.
- Mix 6 ounces of the Bloody Mary base with 1.5 oz Vodka. (optional)
- Stir and pour over ice.
- Garnish with cucumbers, pickles, peppers and celery.
- Serve and enjoy.
