Kimchiladas

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.Time: 20 minYield: 4 servings1/2 cup freshly squeezed lime juice (from 4 to 6 limes)1/2 cup kimchi brine (see Tip)4 bird's-eye chiles, halved lengthwiseKosher saltIce, for servingFour 12-ounce cans pilsner beerOptional garnishes: lime wedges, bird's-eye chiles and pickled okra1. Divide the lime juice, kimchi brine and halved bird's-eye chiles equally among four glasses. Add a pinch of salt to each. Using the handle end of a wooden spoon, muddle the mixture to release some of the chile flavor and heat.2. Fill the glasses with ice, then carefully pour in the beer. If using garnishes, thread them onto skewers and arrange them on top of the drinks. Serve very cold.Note: Some brands of kimchi contain less brine than others: If you find you don't have enough in the package, try squeezing the kimchi to press out more.Tip:Premix the base (kimchi brine and lime juice) and keep it chilled -- or if space allows, prebuild in the glasses and refrigerate. When ready to serve, fill the glasses with ice and add the beer at the last minute for maximum effervescence.Tip: To avoid excessive foaming, pour the beer down the inside of the glass and not directly over the ice.Tip: If you forget to chill the beers, place them in the freezer (or in a bucket of ice water) for 10 minutes to quickly cool them down. Using warm beer will melt the ice and create watered-down drinks.This recipe originally appeared in New York Times Cooking.© 2026 The New York Times Company