Brassica and Brine isn’t a maritime law firm. But the Los Angeles company, which specializes in fermented vegetables, is judicious about preserving vegetables. Using produce sourced from local organic farmers, founder Uri Laio uses ancient, labor-intensive techniques to create kimchi, kraut, kombucha, pickled root veggies, and more. He’s earned a cult following in LA for an artisan spin on “lacto-fermentation”, a technique that supercharges both flavor and nutritional content. Laio, an Orthodox Jew, swapped law school for craft food production in 2010 after a stint on the Isabella Freedman Center’s Adamah Farm in Falls Village, CT. Adamah’s aim is to “cultivate the soil and the soul”; Laio’s own mission hews close to that ethos. “One of my goals in creating Brassica and Brine is to bring the most healing foods on earth into the Jewish community,” Laio, 29, told the Forward from Los Angeles. Brassica and Brine products, with their distinctive retro-cool labels, are available at LA foodie haven Farmshop, megamarket Western Kosher, and at local farmers’ markets. His full range is also available at Brassicaandbrine.com. Brassica, by the way, is the Latin name for cabbage.