Producer: Priyanka Das Editor: Nisha Dubey
Kefir, a fermented milk beverage akin to drinkable yoghurt, is rich in calcium and probiotics. Its probiotics aid in lactose digestion, potentially making it more digestible for individuals with lactose intolerance.
Kimchi is a traditional Korean fermented dish made from vegetables, mainly cabbage and seasoned with ginger, garlic, pepper and other spices.
Kombucha, a beverage made from black tea and sugar (like cane sugar, fruit, or honey), ferments through the interaction of bacteria and yeast. It contains trace amounts of alcohol, but it’s too minuscule to result in intoxication.
Sauerkraut, a traditional food with roots in German, Russian and Chinese cuisines, means sour cabbage in German. It’s made from fermented green or red cabbage and is rich in fibre, vitamins and minerals.
Miso is a fermented paste from barley, rice, or soybeans, enhancing dishes with a strong umami flavour. It is commonly used in soups and can elevate salad dressings and marinades while promoting gut health
Yoghurt and kefir, both types of fermented milk, are essentially similar and serve as popular probiotic foods. Probiotic yoghurt is the most widely consumed fermented dairy product in the US.