Créé avec l’IA
Classic Amla Kimchi
60 min 99 kcal par portion Moyen
Ingrédients
4 Portions
- fresh amla (Indian gooseberry)400 g
- napa cabbage200 g
- carrot50 g
- spring onion30 g
- ginger20 g
- garlic20 g
- red chili flakes20 g
- fish sauce20 g
- salt10 g
- sugar10 g
Instructions
- 1
Wash the fresh amla thoroughly, remove the seeds, and cut them into thin slices.
- 2
Chop the napa cabbage into bite-sized pieces and place in a large mixing bowl.
- 3
Sprinkle the salt over the cabbage, mix well, and let it sit for 30 minutes to draw out excess water. Toss occasionally.
- 4
Meanwhile, peel and julienne the carrot, finely slice the spring onion, grate the ginger, and mince the garlic.
- 5
After 30 minutes, rinse the salted cabbage under cold water to remove excess salt, then drain well.
- 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
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
Pack the kimchi mixture tightly into a clean, sterilized glass jar, pressing down to remove air pockets.
