Lowell's Restaurant Seattle

Home Made KIMCHI MARY’S, only at Lowell’s!

Inspired by a friend that was making some Kimchi a few months back, while I was in the middle of dehydrating pickles to make a “salt” to rim a different special bloody mary concoction, we developed another in our growing list of signature blody marys! First, we make a batch of great Kimchi (we brine Nappa cabbage, ginger, Korean chili paste, shrimp, daikon radish, green onions, rice wine vinegar, spring water, sea salt, raw sugar, and a bunch of fresh spices too lengthy to mention in a large vat with the brine covering the it all by 3 or 4 inches, and weight it down to keep submerged. Ferment at room temperature for a few days (you can ferment longer, perfectly safe, but it gets FUNKY the longer it goes, and we want delicious, not last years mulch! Then we strain the brine several times and we’re left with a complex liquid to add to our scratch bloody mary mix. We bottle up our Kimchi Mary mix with the addition of 1 & 3/4 ounces of triple distilled vodka and refrigerate these “made daily” cocktails in their own bottles ready for service. Order one up, we’ll serve you the bottle alongside a glass that’s rimmed with our new “proprietary blend” of homemade pickle salt as well as our house pickled green bean and limes and onion garnish. The Kimchi brine added to our great blood mary mix adds another dimension to the bloody mary, and the “pucker up pickle salt” goes perfectly as well. Gotta admit, you’re interested! Come in and try one or three. Coming soon, our homemade bloody mary ‘flights” with a paddle of three different smaller versions of some of our signature fresh infusion blood marys!

 

Cheers,

markKIMCHI MARY BARTOP

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