Recipes

Photography by Eva Kolenko

Cannabis Kimchi

5 cups Napa cabbage

½ cup cannabis leaves

¾ cup finely sliced ginger

1½ tablespoons sea salt

2 teaspoons CBD concentrate

2 drops of myrcene*

Break the cabbage into quarters. With gloves, mix all ingredients together, cover with plastic wrap and place a weight onto the cabbage mixture. Leave at room temperature for 48 hours until juice comes up above the level of the cabbage. Place in fridge and serve after the fifth day.

*Myrcene can be purchased at dispensaries.

Recipes courtesy of Chef David Schlosser of Shibumi.

SHARE THIS ARTICLE

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!

NEWSLETTER

Subscribe to our newsletter for updates on cooking with cannabis for health and wellness.

You have Successfully Subscribed!