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Choose plain, unsweetened yogurt with live and active cultures. Yogurt is a well-known source of probiotics.
Kefir is a fermented milk drink that contains a variety of probiotic bacteria. It's similar to yogurt but has a thinner consistency and a slightly tangy taste.
Sauerkraut is fermented cabbage that provides a good dose of probiotics. Look for unpasteurized sauerkraut to ensure live cultures are present.
Kimchi is a traditional Korean dish made from fermented vegetables, usually cabbage and radishes, seasoned with chili peppers.
Miso is a Japanese seasoning made by fermenting soybeans with salt and koji (a type of fungus). It's commonly used to make miso.
Tempeh is a fermented soybean product that originated in Indonesia. It has a nutty flavor and a firm texture, making it a versatile and nutritious.
Choose pickles that are naturally fermented in brine (salt and water) rather than pickled with vinegar.
Traditional buttermilk is the liquid left behind after churning butter. It's different from the cultured buttermilk
Natto is a Japanese dish made from fermented soybeans. It has a strong flavor and a sticky texture.
Some soft cheeses, like Gouda and cheddar, can contain probiotic bacteria. Look for varieties.
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