Fermented Bloody Mary (Australian)

This modernized version of the classic brunch cocktail includes kimchi brine and sesame oil.

2 cups jarred kimchi brine
2 cups spicy pickle brine
2 tbsp. light brown sugar
1 tsp. kosher salt
2 cups bottled clam juice
1 cup tomato juice (preferably fresh)
½-¾ cup vodka

Garnish:
toasted sesame oil
fennel pollen

Whisk jarred kimchi and spicy pickle brines, light brown sugar, and kosher salt in a large pitcher until sugar dissolves. Whisk in clam juice, tomato juice, and vodka; chill 1 hour before serving. Pour bloody mary into glasses; drizzle with toasted sesame oil and sprinkle with fennel pollen, if you like.

Makes 4 servings.