Many commercial cabbage condiments get their tang from vinegar and are heat-processed like jam. But for thousands of years, raw vegetables were preserved and flavored with little more than a pinch of salt and a little help from Mother Nature and Father Time. Uri Laio finds satisfaction in merging old-world production techniques with modern flavors to make naturally fermented sauerkrauts and kimchis for his Los Angeles-based business, Brassica and Brine. Tangy offerings include this spicy kimchi mixed with curry spices. — Jenn Garbee