Kimchi & Cocktails: How To Create Infused Drinks With The Korean Ingredient
A classic Korean fermented side dish, kimchi is created with salted and seasoned vegetables, usually radish or napa cabbage. A rich, sour, and savoury flavour is produced through fermenting with a mixture of chilli powder, garlic, ginger, scallions, and salted fish or brine. Kimchi has a layered and potent flavour profile.
Fermentation gives it a robust, sour tang at the beginning, followed by pungent umami, spice, and a hint of sweetness from the veggies. Another important factor is texture; kimchi maintains its crispness while still being tender.
Its flavour gets more robust and funkier the longer it ferments. Kimchi, which is frequently regarded as an acquired taste, gives whatever food it comes into contact. It adds striking contrast and character to grains, soups, and even beverages. It contributes acidity, subtle spice, and savoury brightness to cocktails, making it an unexpected but useful component of drink-making.
5 Tips To Make Kimchi Infused Cocktails
One way to make a kimchi cocktail that stands out in any lineup is to blend 10 ml of kimchi brine with 15 ml of vodka and 20 ml of tomato juice, shake well with ice, and strain into a chilled coupe glass garnished with a celery ribbon. This creates a tangy, mildly spicy, and umami drink.
Use Kimchi Brine As The Base Flavour
The liquid gold of fermentation is kimchi brine. It is the most helpful component of kimchi for cocktails since it is concentrated with acidity, savoury undertones, and spiciness from ginger, garlic, and chilli. The brine, in contrast to the solid veggies, easily dissolves into liquids, preserving the cocktail's crisp texture. Use it in place of vinegar, pickle juice, or savoury spices in drinks. Additionally, because of its saltiness, the drink doesn't need any additional salt or briny garnishes.
Pair Kimchi With Citrus And Fresh Elements
The simplest method to do this is with citrus. You may soften the edges of kimchi brine without lessening its power by adding lemon, lime, yuzu, or even grapefruit juice. The drink is lifted by these ingredients, which maintain its brightness, lightness, and scent. For scent and crunch, you can add herbs like shiso, Thai basil, or mint in layers. Early in the process, muddle or shake these herbs dry to retain their oils and lessen the potency of the brine.
Choose Spirits That Compliment Not Compete
Clean gin, mild soju, and vodka are examples of neutral spirits that provide a basis that boosts fermentation. If using gin, steer clear of juniper-forward characteristics and instead choose variants with gentle botanicals like cucumber, lemon peel, or angelica root. The subtle grain sweetness that soju adds softens the brine and lets its layers develop. Shake 15 ml of gin, 10 ml of kimchi brine, and 20 ml of cucumber juice, for instance, then filter into a flute with one ice cube.
Maintain A Clean, Silky Texture
Cocktails made with kimchi are not supposed to be chunky, gritty, or murky. Particularly in savoury beverages, texture is just as important as flavour. Double straining everything and shaking purposefully is the simplest method to improve a kimchi cocktail. Fine particles like sediment or chilli flakes can cloud the glass. To catch any remaining sediment, start by straining the kimchi brine through a fine-mesh sieve and, if necessary, a layer of cheesecloth or a coffee filter.
Garnish Thoughtfully
Consider garnishes that showcase Korean textures, colours, and ingredients. Without overloading the senses, kimchi can be highlighted with toasted sesame seeds around the rim, dried chilli flakes, cucumber ribbons, or a crispy sheet of nori. These components provide context and contrast. Consider adding a thin cucumber spiral to the top of a cucumber kimchi cooler to change the flavours. Similarly, a basil leaf and toasted sesame rim can make a tomato-based drink smell and taste better. Better yet, serve the cocktail with kimchi in a little sampling spoon to emphasise their similar acidity.
With its peculiar flavour that no other ingredient can quite match, kimchi delivers a robust, acidic taste with layers of umami and spice that stand out in any cocktail. Its fermented essence adds a distinctive character that makes every drink unique.
Drink Responsibly. This communication is for audiences above the age of 25.
