A michelada is a Mexican drink made with beer, ice, salt, and something sour—depending where you are, it might be some combination of lime juice, tomato juice, clam juice, hot sauce, Worcestershire sauce, or the like. It's a great drink for hot weather, like we're having here in Boston (98 and humid tomorrow!).
But here's the thing—I don't like tomato juice, I didn't have any clam juice, and I wanted something more than just preserved lime.
What to do?
I scanned the refrigerator, and it came to me: sauerkraut michelada!
Actually, michelada with mixed fermented vegetables: red cabbage, turnips, parsnips, beets. I topped it off by rimming the glass with sal de gusano (ingredients: salt, chile pepper, and roasted agave worm).
So in addition to my refreshing beer, I got some fermented vegetable probiotics (which probably survive quite a while in the mere few percent alcohol of an iced-down beer), and some minerals from the worm salt.
(And it got me thinking...kimchi michelada?)
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