Chances are, spicy fermented cabbage isn’t at the top of your list of favorite condiments. But that could change soon if Lauryn Chun has anything to say about it. The owner of Mother in Law’s Kimchi, a Manhattan-based outfit that was just launched last year, Chun has set out to introduce the ancient Korean staple to Western palates.

Like a good wine, Chun says, well-made kimchi has subtle layers of flavor that can add depth to a whole range of dishes. Her kimchi, which is based on her mother’s 20-year-old recipe, combines Napa cabbage, chilli peppers, onions, scallions and a delicate blend of sauces to deliver a fiery punch of flavor. Layer it onto a burger or try it on top of grilled fish. With that kind of zing, we promise you won’t miss your ketchup.

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With literally almost half its population immigrants, Queens is the best borough for food in NYC. Between Thai food in Woodside and any ethnic food you’ve ever imagined in Jackson Heights, all foodies worth their salt make regular pilgrimages on the 7 train. If you find yourself at the end of the line in Flushing, check out Little Pepper on Roosevelt. This is no joke one of the best Chinese restaurants in the city, specializing in very authentic Sichuanese food (think hot peppers and tongue-numbing Sichuanese peppercorns). Try their “water boiled fish” (pictured above), which is sorta like a confit of fish — strips of tender fish fillet buried under hot peppers and a whole lot of oil. Their cumin-heavy foil-wrapped lamb is also so deliciously tender with some crispy bits around the edges. The fish balls in their simple, light, and refreshing fish ball soup are handmade, which is almost unheard of in America. Bring a crew of friends so you can try some of their stranger (but very tasty) dishes such as bullfrog with soy beans (pictured above) or diced rabbit. Also be sure to sample some of their cold appetizers such as spicy beef tendon and cucumber with garlic.