Classic Amla Kimchi

Instructions

1. 1

   Wash the fresh amla thoroughly, remove the seeds, and cut them into thin slices.

2. 2

   Chop the napa cabbage into bite-sized pieces and place in a large mixing bowl.

3. 3

   Sprinkle the salt over the cabbage, mix well, and let it sit for 30 minutes to draw out excess water. Toss occasionally.

4. 4

   Meanwhile, peel and julienne the carrot, finely slice the spring onion, grate the ginger, and mince the garlic.

5. 5

   After 30 minutes, rinse the salted cabbage under cold water to remove excess salt, then drain well.

6. 6

   In a separate bowl, combine the sliced amla, carrot, spring onion, ginger, garlic, red chili flakes, sugar, and fish sauce. Mix thoroughly to form a spicy paste.

7. 7

   Add the drained cabbage to the spicy amla mixture. Use your hands (wear gloves) to massage the paste into the vegetables until everything is well coated.

8. 8

   Pack the kimchi mixture tightly into a clean, sterilized glass jar, pressing down to remove air pockets.

9. 9

   Leave about 2-3 cm of space at the top of the jar. Seal the jar with a lid.

10. 10

    Let the kimchi ferment at room temperature for 2-3 days, then transfer to the refrigerator. The kimchi will develop more flavor as it ages.

11. 11

    Serve chilled as a side dish or condiment. Enjoy your Classic Amla Kimchi!