Homemade and Easy Kimchi Recipe

Mrsushi King
Aug 1
3 min read

Updated: Aug 2

Hi everyone, I’m Sammy.

I don’t just cook to impress—I cook to live, and live to eat.

Welcome to my kitchen! This kimchi recipe is special because it’s not only about the food, but also about the memories, flavours, and stories that make kimchi such an essential part of Korean life.

This was actually my very first cooking video for YouTube. I spent weeks wondering what to make, and in the end, I decided to start with the food closest to my heart: Kimchi.

Sammy in the kitchen preparing homemade kimchi recipe with fresh ingredients. — Sammy's Homemade and Easy Kimchi Recipe

Why Koreans Love Kimchi

Many of my friends ask: “Do you really eat kimchi with every meal?” The answer is yes—breakfast, lunch, and dinner. Even after a nice French or Italian meal, I always want a little kimchi before I finish the day.

As a chef, I thought a lot about why. My conclusion? When kimchi starts fermenting, it develops a slight sourness that balances flavours and helps digestion. That’s why we crave it— it completes the meal.

Ingredients for Homemade Kimchi Recipe

Here’s what you’ll need for this Kimchi recipe:

1 large Chinese cabbage (Napa cabbage)
1 daikon radish (preferably with green tops for more spice)
1 large carrot
1 bunch of spring onions
½ Asian pear (or ¼ apple)
½ onion
4 cloves garlic
1 small piece fresh ginger
Garlic chives (optional, but highly recommended)
150 g sea salt
1.5 L cold water
6 tbsp fish sauce (Three Crabs brand and O'food brand recommended if available)
8 tbsp Korean chili flakes (gochugaru)
2 tbsp salted shrimp (saeujeot)
1–2 tbsp sugar (optional, for balance)
2 tbsp cooked rice (helps fermentation and adds authentic flavour)

Step by Step Kimchi Recipe

1. Prepare and Salt the Cabbage

Cut the cabbage in half lengthwise, then into bite-sized chunks.
Mix 150 g salt into 1.5 L cold water, stir until dissolved.
Soak cabbage in salt water for 4 hours. (If you only have 2 hours, double the salt to 300 g.)
Rinse the cabbage twice with fresh water and drain well.

2. Make the Kimchi Paste

Blend ½ pear, ¼ apple, ½ onion, 4 cloves garlic, Small piece of ginger, 2 tbsp cooked rice with a little water until smooth.
Cut the radish and carrot into long, thin strips, and slice spring onion and garlic chives.
Add the blended paste to the bowl of vegetables.
Add a generous amount of smashed garlic, then stir in 8 tbsp Korean chili flakes, 2 tbsp salted shrimp, a pinch of sugar, and 6 tbsp fish sauce.
Mix well until everything is combined and you have a vibrant red paste.

3. Mix with Cabbage

Wearing gloves, massage the kimchi paste into the salted cabbage.
Make sure every leaf is coated well.

Mix with Cabbage to make sure every leaf is coated well.

4. Store and Ferment

Place kimchi into an airtight container but leave some space at the top.
Store at room temperature for 1–2 days, then transfer to the fridge.
For this recipe, it’s best enjoyed within 1 week for a crunchy, fresh taste.

Final Thoughts on This Kimchi Recipe

This homemade kimchi recipe is simple, flavourful, and authentic. With just a few fresh ingredients, you can enjoy Korea’s most iconic dish right at home. Whether you eat it fresh or let it ferment longer for a tangier flavour, kimchi will elevate every meal.

So next time you crave something bold, balanced, and full of probiotics – remember this kimchi recipe and give it a try!

✨ Pro Tip: If you can, always use Korean chili flakes (gochugaru) and Korean sea salt. They give kimchi its authentic flavour and vibrant colour.

For the full step-by-step process and detailed cooking tips, check out the video on my YouTube channel: Sammys Kitchen Group.