The best thing about kimchi is the tangy, fiery brine that pools at the bottom of the jar. That red juice stars in these refreshing drinks inspired by micheladas, which are adapted from Kay Chun's book "Gather Around My Table" (Knopf, 2026). They're bubbly and crisp and fantastic for washing down rich party snacks. Make the garnish skewers ahead of time and chill tall glasses ahead of time for full effect. Lighter beers like pilsners work the best here, since they encourage the spicy Korean red pepper (gochugaru) and garlic-ginger aromatics in the kimchi brine to shine.

News Source : https://www.oregonlive.com/nytcooking/2026/10/790884026-kimchiladas.html