How to make Kimchi with a bit of cannabis
Are you getting bored with the same old foods? Have you been looking for something from a more exotic type of cuisine to excite the tastebuds? If so, then Kimchi might fit the bill. It’s exciting, new, delicious, and comes with a flavor that cannot be compared to much else. It’s also really good for you, but it does take some time to prepare as it needs to ferment, so if you need a fast solution, then this Kimchi recipe might be best saved for another day.
What is kimchi?
Kimchi is a traditional Korean cuisine side dish that consists of salted and fermented cabbage leaves combined with Korean radish, onions, garlic, and ginger. It’s also a commonly called for staple ingredient in many other Korean recipes, so it’s versatile. Though Kimchi is most well-known for its tart and tangy taste, it also offers a host of health benefits.
Kimchi is widely enjoyed for its flavor but it’s a staple in many Korean households because it’s so healthy. This dish is nutrient-dense, low in calories, contains probiotics, can strengthen the immune system, and it may help to reduce inflammation and slow aging. Kimchi also helps to prevent yeast infections, aids in weight loss, and there is some evidence to suggest that it can improve heart health. Of course, not everyone sees a difference with Kimchi, but thousands are having success with the dish, which has led to its rise in popularity.
How to make kimchi
Making Kimchi isn’t hard, but it does take a whole lot of patience, and you’ll need to plan ahead if you want to have it to offer at your next big gathering, but the time spent is well worth it. This more traditional recipe with a twist takes several days to complete, and it stores like a dream so that it can be made in large batches and ready to use when you need it.
Preparation time: 30 minutes
Fermenting: 7-8 days
Servings: 8 cups
- 1 large napa cabbage (cored and cut into 1-inch pieces except for the outer two layers)
- 1 large bunch of scallions (cut into 1-inch pieces)
- 6 garlic cloves
- 1 shallot (cut into quarters)
- 2 cups daikon radish (cut into 1-inch sticks)
- ¼ cup of sea salt
- 6 tablespoons Korean style dried red pepper flakes
- 2 tablespoons fish sauce (or soy sauce)
- 1 tablespoon fresh sliced ginger
- 1 tablespoon rice powder
- 2 teaspoons granulated sugar
- 1 teaspoon of distillate (or edible cannabis oil)
- Large mixing bowl
- Wooden spoon
- Paper towels
- Food processor
- Two 2-quart jars with lids
Wrap the two whole leaves in Saran wrap and place them in the fridge for later.
Add the cut cabbage to a large bowl along with the salt, and then toss it all together.
Pour just enough cool water into the bowl to cover the leaves, and then stir the mixture until all of the granules dissolve.
Use a large plate to cover the bowl and leave the mixture to sit at room temperature for at least 6 hours before moving on. If possible, it’s a good idea to pause halfway through to give everything a stir, but this added step is optional.
Once the waiting period is over, drain the cabbage, saving some of the brine for later, and then gently squeeze out any excess water before using paper towels to remove anything that’s left.
Put the cabbage back into the bowl along with the scallions and daikon radish.
Add the shallot, ginger, red pepper flakes, garlic, sugar, and distillate to a food processor, then pulse the ingredients together until they form a nice and thick paste.
Spoon the freshly made mixture over the cabbage leaf combination, and then use tongs or wear gloves so that you can toss all of the ingredients together until they’re evenly coated.
Now, stuff the mixture into the jars, and make sure to leave room for the mixture to breathe. Each jar should have at least 1 inch of airspace at the top that is empty, but the rest should be packed solid.
Use just enough of the saved brine to cover all of the vegetables in both jars. Everything must stay submerged to avoid mold, so make sure that nothing is sticking out above the surface.
Cover the jars loosely with lids and then leave them to ferment in a cool dark place for anywhere from 3-4 days.
By day 3, it’s time to check on the fermentation of your Kimchi. At some point between day 3 and 4, you should see bubbles appear, and this is the perfect time to move the jars from a storage cupboard to the fridge.
Once your Kimchi makes it into the fridge and you see bubbles, it’s technically ready to enjoy, but if you want the very best flavor and texture then it should be left in the fridge for at least one full week before serving.
How to use kimchi
Kimchi is generally offered up as a side dish to a full meal like dinner, but it’s also great in pretty much anything else you can think of, including:
- As a topping for eggs