San Diego Sips: Spice up cocktail hour with kimchi and corn liqueur
This week’s drink recipes pay homage to Korean cuisine Have you ever added kimchi to a cocktail? Recently I was inspired by the bold flavors of Bloody Marys and the comforting richness of Korean corn cheese to incorporate the juices and fermented radish from Twins Premium Kimchi into a new set of cocktail recipes. Kimchi is a traditional Korean food staple of salted, fermented vegetables — typically napa cabbage, green onions, carrots and radishes — seasoned with chili pepper, seafood, garlic, ginger and other spices. With its tangy, spicy, and umami-rich brine, kimchi adds flavor to rice, noodles, savory pancakes and other dishes. While considering possible ways to use excess juice from a finished jar of kimchi, I initially thought of a new version of a dirty martini. In my first attempt shaking vodka and kimchi juice together, I felt the mixture was missing some body and flavor, but then I eyed the corn liqueur on my shelf and it was just what the drink needed. In the Squid Gametin
