Minnie Luong took a family recipe and turned it into a full-fledged business. Her umami-packed fermented cabbage is brined with kosher salt and combined with julienned ginger, chopped garlic and onions, Korean red pepper and first press fish sauce from wild caught black anchovies. “It’s the Champagne of fish sauces,” says Luong. There’s also a vegan variety made with non-GMO miso. Not only does this kimchi taste delicious crammed in a sandwich, as a topping for meat or straight out of the jar, but it also contains gut-busting probiotics that help ward off sickness.