masterclass in fermentation and flavor balance. Created by Kikkoman Kitchen Cabinet Chef Evan Gonzalez, this signature mix harnesses the fermented power of Kikkoman® Soy Sauce and Gluten-free Sriracha to create a complex, bold heat. Whether you’re crafting a smoky Mezcal Maria or a refreshing Michelada, this mix provides a consistent, chef-driven foundation for any craft cocktail menu.
Lacto-Fermented Bloody Mary Cocktail
Yield
1
Prep Time
3 minutes
Total Time
3 minutes
kikkoman products used:
About this recipe
ingredients
Lacto-Fermented Bloody Mary Mix
- 5 Roma Tomatoes, quartered
- 2 Celery Stalks, chopped
- 1 Medium White Onion, chopped
- 4 Garlic Cloves, smashed
- 1 Whole Lime, quartered (with peel)
- 3-4 tbsp Fresh Grated Horse radish
- 22g Kosher Salt (≈2% total produce weight)
- 2-3 tbsp Kikkoman® Sriracha
- 1-2 tbsp Kikkoman® Soy Sauce
- 1-2 tsp Kikkoman® Fish Sauce
Variations:
- Smoky: Add smoked paprika or chipotle powder post-fermentation.
- Brighter acidity: Add additional lime zest post-fermentation.
- Michelada base: Blend smooth and thin with lager at service.
- Spicy: Add a couple chopped Thai Chilis or Serrano to the ferment to boost the heat.
Lacto-Fermented Bloody Mary Cocktail
- 2oz Vodka (or Mezcal / Gin / Tequila)
- 4oz Lacto-Fermented Bloody Mary Mix
- 0.25 oz Fresh Lemon Juice (optional)
- 2 dashes Celery Bitters
- Fresh Cracked Black Pepper (to taste)
- Ice (as needed)
Variations:
- Mezcal: Substitute mezcal for vodka for a smoky profile.
- Gin: Use a juniper-forward London Dry gin for herbal lift.
- Michelada: Top with cold lager and serve over ice with a salted rim.
directions
Lacto-Fermented Bloody Mary Mix Preparation Method:
- Combine tomatoes, celery, onion, garlic, lime, horseradish in a clean fermentation vessel.
- Add kosher salt and massage vegetables until liquid is released.
- Ensure vegetables are fully submerged in their own juices; add filtered water only if necessary.
- Use a weight or a ziplock bag filled with water to press and fully submerge the vegetables. Ferment at room temperature (65–72°F) for 7–10 days preferable in a dark place. Burping daily if needed.
- Seal loosely or use an airlock lid.
- Taste periodically; when acidity, heat, and salinity are balanced, blend or strain as desired.
- Refrigerate to halt fermentation.
- Remove lime with peel and blend contents. Pass through a fine strainer.
- Taste and Season with Kikkoman Sriracha, Kikkoman Soy Sauce, and Kikkoman Fish Sauce. Keeping in mind the salinity of the fermented mix.
Cocktail Preparation:
- Fill a Collins glass with fresh ice.
- Add spirit, lacto-fermented Bloody Mary mix, lemon juice (if using), and celery bitters.
- Roll gently between two mixing tins once or twice to combine without over-dilution.
- Return to glass over ice.
- Finish with fresh cracked black pepper.
Notes:
- Because sriracha, soy sauce, and fish sauce contain salt and vinegar, taste the fermented mix before you add these ingredients and adjust accordingly. Always use sanitized equipment and keep vegetables submerged for safe lacto-fermentation.
- Avoid adding Worcestershire sauce, as fermented horseradish and umami seasonings already provide depth.
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THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE