Fermented foods like kimchi are rich in beneficial probiotic bacteria and are believed to increase the health of your gut microbiome and digestive system while enhancing the immune system. The use of salt to ferment the ingredients creates lactic acid bacteria and prevents the food from spoiling. This recipe uses locally grown pak choi instead of the more traditional Napa cabbage.

1. Wash pak choi, trim off ends and chop up into bite-size pieces. Combine pak choi, radish, scallions and carrots in a large bowl and mix until well incorporated. Add salt and, using your hands, work into vegetable mixture until everything is wet and there is a good amount of liquid. This is the brine. This process should take 5 to 10 minutes.

2. Once vegetables are thoroughly combined, add gochujang, garlic, ginger and optional fish sauce. Stir well to combine.

3. Transfer ingredients into a 1-quart jar with a lid. Using a wooden spoon, firmly push down until the brine completely covers the vegetables. Cover jar loosely with lid.

4. Check the jar daily to make sure vegetables are submerged, and open the lid to release carbon dioxide. Fermentation will take 3 to 7 days. When you see tiny bubbles rise to the top of the jar, the kimchi is ready.