For the Bloody Mary
4 cups tomato juice
2½ cups soju
½ cup, plus 1 tablespoon, kimchi brine
½ cup lemon juice
1 tablespoon soy sauce
1 tablespoon fish sauce
½ tablespoon Tabasco
½ tablespoon prepared horseradish
¼ teaspoon celery salt
¼ teaspoon wasabi powder
Ice
For the Garnish
Castelvetrano olives
Pickled cocktail onions
Pickled ramps
Cucumber kimchi
Cabbage kimchi
Lime wedges
Togarashi salt
In a large pitcher, stir together all of the Bloody Mary ingredients until well chilled, then divide between ice-filled glasses. Garnish each glass with a skewer containing an olive, pickled onion, pickled ramp and cucumber kimchi. Float a pinch of cabbage kimchi and a lime wedge next to the skewer, garnish with togarashi salt then serve.