Kimchi'd Bloody Mary Mocktail

Prep Time: 10 minutes
Makes approx 4 12oz drinks

Ingredients:
4 tomatoes
2 stalks celery
2 carrots
4 sprigs of parsley
2inch piece of ginger
4oz Pangea Ferments kimchi brine
2 tbs coconut aminos
1/2 tsp ground pepper
1 tsp garlic powder
1/2 tsp dried sage
garnishes: 
celery stalk
Pangea Ferments Spicy Brussels
kale stem
whatever you’ve on hand
Also try with a
splash of hotsauce
splash of lemon juice
Endless ways to do this one up, but this one was refreshing and opened up the sinuses!  The ginger and pepper add a decent bite, so add the amount of ginger juice after to control the heat.  In ours we added a splash of locally made hot sauce to finish it off.  
Directions:
Juice the tomatoes, celery, carrots, ginger and parsley. 
Add your kimchi brine, coconut aminos, ground pepper and garlic powder. 
Grind or rub the sage into fine pieces and add to mix.

Chill for 3-4 hours or add ice.
Add your favorite garnishes.

Recognizing that not everyone has a juicer, a high speed blender can work also.  To keep a smooth drink, forgo the carrots and celery.  Instead add celery seed to the blender, peel the tomatoes and blend with the wet ingredients.   Grate the ginger with a fine grater and simply wring out the juice.

Enjoy!

https://www.pangeaferments.com/store/p22/brine4pack.html​