A couple of significant life changes influenced Katy Chang’s current profession and eating style:  Dubai and a brain tumor.

When she longed for Korean food in the United Arab Emirates, Katy didn’t have the option of driving to the local H-Mart. She instead remedied her craving by making her own kimchi.

“People were telling me, ‘You have to make more. We love it.’ That’s what pushed me,” she said, describing the genesis of Artisanal Soy, her business that produces handcrafted, natural soy products.

Among the items – Edamame Kimchee (her preferred spelling.)  It’s a combination of traditional kimchi with soy beans. Unlike commercial versions, Artisanal Soy’s Edamame Kimchee lacks sugar, MSG, and preservatives, and is 100 percent vegetarian.

When Katy moved back to the States, she entered the national “Good Food” competition, which awards craft food producers who use sustainably-grown ingredients. Her kimchi won in the best pickle category.

And what does all that have to do with a brain tumor?

Quite a bit. Katy learned she had one during her last year of law school. The tumor was benign, but its discovery led her to evaluate how she lived her life – and what she ate. She’s been a vegan for more than 15 years. She also supports local organic farmers.

“You have to support these families. Their products just taste better. They’re fresher and, in terms of nutrition, can’t be beat,” she said.

Katy’s expanding product line includes a white kimchi, which doesn’t include the red peppers, along with other pickled vegetables.

Some of her products can be found at Cowboy Creamery, where she used to work as a cheese monger – a job she honed in France, where she “became  obsessed with cheese.” They also are sold online on her Web site. You can also find her listing on Destination Asian here.