Korean kimchi is produced from salted and fermented cabbage. Middle-aged and older Koreans who eat modest kimchi lose weight.
Kombucha tops several trending beverages. This fermented tea has antioxidants and active probiotics if not pasteurized.
Miso soup requires miso, a fermented soybean paste. It tastes salty and contains active probiotics.
Sauerkraut, a fermented cabbage relish, is used on hot dogs and Ruben sandwiches. Sauerkraut helps gut bacteria.
Tempeh may lower type 2 diabetes risk and improve intestinal health. Stir-fries, sandwiches, and salads use tempeh.
Fermented foods deserve the focus. People are glad to put sauerkraut on their sandwiches and kefir in their smoothies since these foods are related to greater gut health, mental health, and other health benefits.
Dairy milk with living and active microorganisms create yogurt, which we love with granola or fresh berries.
Kefir is a tangy dairy drink. Kefir may lower inflammatory indicators and stomach discomfort.