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Vegan Napa Cabbage Kimchi Recipe

Napa Vegan Kimchi Recipe by Tout Cru! Fermentation

We are happy to share with you the recipe for the famous napa cabbage vegan kimchi from the Montreal producer Tout cru! fermentation.

This traditional recipe combines wakame and kombu seaweed to add the umami flavour to this vegan kimchi recipe, without having to use fish sauce. This recipe is also allergen-free.

  • Difficulty level: easy
  • Type of fermentation: lactic
  • Preparation time: 30 minutes
  • Fermentation time: about 5 days

 Ingredients for vegan kimchi recipe


This recipe makes 2 x 500ml of kimchi.

You can adapt the proportions for larger volumes by multiplying the quantities. Salt should always be about 2% of the total weight.

  • 750g napa cabbage
  • 50g carrots
  • 50g daikon radish
  • 40g garlic
  • 30g ginger
  • 30g gochugaru chili flakes
  • 20g fine sea salt*
  • 10g of wakame and kombu* seaweed

*We recommend fine grey sea salt from Maison Orphée, with a pleasant mineral taste and a powdery texture that makes it easier to incorporate.

*We recommend wild hand-picked seaweed from Gaspésie, Quebec by sea farmer Varech Phare Est.



You can use the equipment of your choice (see How to choose your lacto-fermentation equipment). Tout cru! fermentation recommends the Ziploc bag technique to keep the vegetables covered, but you may prefer other techniques.

  • 2 x 500ml wide-mouth jars (2 cups)
  • 4 Ziploc bags

If you wish to multiply the quantities, you can choose larger containers such as Crazy Korean Cooking kimchi containers, or a glass fermentation jar with an airlock.



  1. Cut the napa cabbage into small pieces about 2.5cm (1 inch) wide.
  2. Cut the carrots and daikon into very thin julienne strips (ideally with a mandolin, or a chef's knife).
  3. Puree garlic and ginger in a food processor. Add a little water if you wish to make it smoother.
  4. Finely cut the seaweed.
  5. In a large bowl, mix all the vegetables with salt, gochugaru pepper, and seaweed.
  6. Gently massage the ingredients for 1 to 2 minutes, or until vegetables are well disgorged.
  7. Fill the jar and as you go along, pack them carefully to remove air pockets. Leave some space at the top of the jar (about 2.5cm/1 inch).

Pro tip: We don’t massage the vegetables excessively. We treat vegetables with respect and kindness! We believe that for kimchi, you just have to incorporate the ingredients properly (correctly) to get good results.



This recipe uses the Ziploc bag technique. If you are using another technique, a different type of container, or an all-in-one jar, then you can go directly to item number 6.

  1. Place the Ziploc bag in the jar over the vegetables, with the opening facing up.
  2. Fill the bag with brine (a mixture of 1 litre water + 1 tbsp of salt).
  3. The bag should now fit the top of the jar perfectly, leaving no space between the air and vegetables.
  4. Do the same with the second jar.
  5. Let them ferment at room temperature for 5 days.
  6. Remove the Ziploc bags, close the jars, then put them in the fridge.
  7. Begin tasting after 3-4 days. Keep in the fridge to stop fermentation.


At Tout cru! fermentation, we like to ferment it for 5 days at 26°C (78.8°F) then refrigerate until ready to be sold, 6 to 8 months later.

However, at home, we also like to eat our kimchi after just 2 days of fermentation. It still tastes fresh and lightly fermented, but already offers the benefits of lactic acid bacteria.


About Tout cru! Fermentation

Founded in 2015 in the Montreal area (Quebec), Tout cru! Fermentation is the creator of a line of tasty lacto-fermented products made from local and organic vegetables. Tout cru! Fermentation is a producer of kimchis, sauerkraut, radishes, pickles, hot sauces, and more. Their products can be found in more than 100 points of sale in Quebec and on their website.

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