That trendy drink you see on IG often. Burgess says kombucha has six billion probiotics per 16 ounces.
Japanese miso is fermented soybeans with koji mold. Miso, like other fermented foods, enhances digestive health.
Yogurt is generated when bacteria convert lactose in milk into lactic acid, although store-bought yogurts vary.
Tempeh, like tofu, can replace meat. Tempeh contains fermented soybeans, but tofu does not.
Kefir is manufactured by fermenting milk with kefir grains. The creamy texture of kefir pairs well with morning smoothies.
Traditional Korean food is fermented cabbage and radishes. Burgess says these veggies are high in vitamins C and K, which repair wounds and bones.
Vitamin C-rich sauerkraut is fermented cabbage. Not enough love goes to it. Burgess suggests adding it to sandwiches with barbeque sauce.
Diabetes patients can benefit from apple cider vinegar's blood sugar-lowering properties. Wellness shots aren't necessary to reap the benefits.
Pickled cucumbers are brine-fermented. Burgess argues that letting cucumbers rest in vinegar does not ferment them.