Think about eating or making these fermented foods to keep your gut happy and healthy.
Sauerkraut, fermented cabbage, particularly high in B vitamins and great for iron absorption, is a staple in German cuisine. You can find it in most health food stores, but it’s even better to stick with a homemade (or “freshly fermented”) version.
Kimchi, a Korean alternative to sauerkraut, also fermented cabbage made with several different spices and ingredients that include salt, chilli powder, onion, garlic, and ginger. Kimchi helps fight obesity, ageing, constipation, and certain chronic diseases, while also contributing to improving the immune system, skin health, and brain health.
Sour vegetables such as pickles (be they cucumber, carrots, or made from other vegetables) can be high in antioxidants, good gut bugs, and probiotics. However, always choose the fresh variety (sold in a fridge) to ensure they are raw and alive and that the nutrients stay intact.
Kefir is traditionally made with dairy but its coconut or water-based counterparts can be even better! It’s one of the most probiotic-rich foods.
Kombucha is a fermented, slightly alcoholic, lightly effervescent, sweetened black or green tea drink, that improves gut health and strengthens the immune system.
There are two soy based fermented foods that are filled with good bacteria: tempeh and miso. Tempeh is a popular fermented soy plant-protein and miso is a traditional Japanese soybean paste.
You only need to eat a small portion of fermented food daily and often you can use them as a substitute for salt.
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