Food & Wine

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Serving size 8
Prep Time
Total Time


2 cup kimchi (packed cups, or 16 ounces) 46 oz tomato juice, such as Sacramento¼ cup Sriracha chile sauce2 Tbsp Worcestershire sauce2 Tbsp sherry vinegar salt freshly ground pepper2 cup vodka (16 ounces) ice mint sprigs or shiso leaves, for garnish


  1. Working in batches, puree the kimchi with the tomato juice, Sriracha, Worcestershire and vinegar. Set a fine-mesh strainer over a bowl and strain the kimchi puree, pressing gently on the solids to extract as much juice as possible; you should have 6 cups of kimchi-Mary mix. Discard the solids or reserve them for another use. Chill thoroughly, then season with salt and pepper and stir in the vodka. Serve over ice, garnished with mint sprigs or shiso leaves.

Recipe Credit: Don Lee
Image Credit: Tara Fisher

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Tags: Alcoholic Beverage, Brunch, Cabbage, Tomato, Korean, American, Fall

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