The traditional martini has evolved, with new variations emerging that include savory elements. Dirty or filthy martinis typically consist of gin or vodka, dry vermouth, and olive brine. John Roel Carpo suggests adding white kimchi broth for an umami boost, enhancing the cocktail's taste. White kimchi lacks gochugaru, preventing excessive heat in the drink, making it suitable as a mixer. Successfully creating a white kimchi martini requires using only the broth, not the vegetables, to maintain the desired cocktail experience.
To elevate the umami in a dirty martini, adding white kimchi broth instead of olive brine introduces a new depth of flavor without excessive heat.
White kimchi is distinctively devoid of gochugaru, ensuring that the drink maintains a balanced flavor profile without any overwhelming spiciness.
Fermented products like white kimchi add significant umami, making kimchi broth a flavorful addition to classic cocktails such as martinis.
For crafting a white kimchi martini, use 'only the juice,' avoiding the solid fermented vegetables to prevent altering the drink's texture.
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