Yogurt is a dairy product produced by fermenting milk with live bacteria, typically Lactobacillus bulgaricus and Streptococcus thermophilus. This fermentation process results in a creamy texture and a tangy flavor
Kefir is a fermented milk drink made by adding kefir grainsâa combination of bacteria and yeastâto milk. This results in a slightly effervescent beverage rich in probiotics, including Lactobacillus kefiri, which can help balance gut bacteria.
Sauerkraut is finely shredded cabbage that has undergone lactic acid fermentation. This process not only preserves the cabbage but also enriches it with probiotics beneficial for gut health.
Miso is a Japanese seasoning produced by fermenting soybeans with salt and the fungus Aspergillus oryzae. This results in a thick paste used in soups, marinades, and dressings
Tempeh is a fermented soybean product originating from Indonesia. Whole soybeans are fermented with the fungus Rhizopus oligosporus, resulting in a firm, cake-like product.
Natto is a traditional Japanese food made from fermented soybeans using the bacterium Bacillus subtilis. It has a distinctive strong flavor and sticky texture.
Kombucha is a fermented tea beverage made by fermenting sweetened black or green tea with a symbiotic culture of bacteria and yeast (SCOBY). This fermentation process produces a slightly effervescent drink rich in probiotics