Yoghurt is produced by combining dairy milk with active and living organisms, resulting in the creamy food we enjoy with granola or fresh berries.
In fact, older individuals who consume more yoghurt have greater bone mineral density and physical function.
Kefir is a fermented dairy drink that is tangy and simple to sip.
Kefir is a natural source of vitamin K2, a nutrient associated with a reduced risk of fractures, which is a distinctive quality.
Kimchi is a traditional Korean delicacy consisting of salted and fermented vegetables, such as cabbage.
Data indicates that a moderate intake of kimchi is associated with weight loss in Koreans of middle age and elderly.
Among fashionable beverages, kombucha tops numerous lists.
As a fermented tea, this beverage contains antioxidants and, if not pasteurised prior to consumption, active probiotics.
Miso, a fermented soybean paste, is an essential component of our cherished miso soup.
It imparts a salty umami flavour and provides a probiotic boost to the intestines when consumed.
Tempeh is a source of plant-based protein that is prepared from fermented, cooked soybeans.
In addition to stir-fries, sandwiches, and salads, tempeh can be used in stir-fries.