In a blender place the Kimchi and vodka.
Blend for 1 minute before pouring all the contents into a 16 oz whipping siphon.
Charge with 1 N2O charge. Allow it to sit for at least 4 hours to fully infuse. Shake well periodically.
In the meantime, mix together the brown sugar and acacia gum before adding the water in a small heavy bottom pot.
Stir well before heating to a boil.
Allow this mixture to cool before adding to the cocktail.
Strain the infused vodka through a 100 micron super bag.
The vodka is now ready to use. Over time there will be separation. So be sure to shake well before making a cocktail.
Fill a mixing glass with ice and add 45g of kimchi vodka, lime juice, brown sugar gomme syrup, MSG and both aromatic elixirs. Stir the cocktail well.
Pour the cocktail into a glass and float the kombucha on top.
Store the remaining kimchi vodka in a sealed bottle, shake well before using.