Rightfully, fermented foods are in the limelight. People love adding sauerkraut to their sandwiches and kefir to their smoothies since these foods are connected to greater digestive, mental, and overall health.
Using dairy milk and living microorganisms, yogurt becomes creamy and delicious. We adore it with granola or fresh fruit.
Kefir, a tangy fermented dairy drink, is easy to drink. Consuming kefir may lower inflammatory indicators, stomach discomfort, and constipation.
Kimchi is a classic Korean meal made from salted and fermented cabbage. Moderate kimchi consumption is linked to weight decrease in middle-aged and elderly Koreans.
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Salted and fermented cabbage becomes kimchi, a Korean staple. Moderate kimchi eating helps middle-aged and elderly Koreans lose weight.
Our favorite miso soup requires fermented soybean paste, miso. Its salty umami taste and active bacteria improve the intestines.
Fermented cabbage makes sauerkraut. Regular sauerkraut eating supports intestinal flora.
Tempeh is cooked fermented soybeans used as a plant-based protein. Fermented foods like tempeh may lower type 2 diabetes risk and improve gut health.