Kimchilada

A refreshing and spicy drink full of probiotics

Part of always have kimchi in the fridge is knowing what to do with the brine

Mix a big batch of kimchilada mix to keep in your fridge anytime of the year

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It’s safe to assume that I have ingested hundreds of Micheladas thus far in my lifetime. From Takoba’s giant goblets smeared with the pillowy lime innards, to Sazon’s ultra-affordable happy-hour Tecate Micheladas enjoyed on the patio while watching the sad commuters drive south on Lamar, to the never-ending baby chelada shots Chase and I would gulp down while working brunch behind the bar at Licha’s. The Michelada is a Texas Summer staple. We drink them with coffee and brunch, at the pool, in the yard, and sometimes when the sun goes down. The umami, salinity, and spiciness helps squash any hunger pains and produces a drink that is nice and chewy. As a producer and avid consumer of Kimchi, I find myself with excess brine at the bottom of the jar. In the winter, I like to use the brine to make kimchi-jjigae, but in the summer, I like to use the left-over brine for a Michelada mix that keeps in the fridge for weeks.

Recipe for Kimchilada Mix 1 Cup Kimchi Brine 1 Cup Fresh Squeezed Lime Juice 1 Cup Tomato Juice 1/3 Cup Aged Soy Sauce 1/4 Cup Worcestershire Sauce

1. Mix all ingredients in a jar. Cover and let chill in the fridge until you are ready to use.

2. Add ice and 1/2 cup of Kimchilada mix to a glass. Open a light and cold summer beer and pour on top of the mix. Stir it up, enjoy, and repeat.