Chandrashekhar Bhurkunde
Yogurt
Yogurt is a traditional probiotic food that contains fermented milk containing live bacterial cultures. It tastes good on its own, in smoothies, or served with fruit.
Kefir
Though it has a thinner consistency and frequently has a wider selection of probiotic bacteria, this fermented milk beverage is comparable to yogurt. It can be added to smoothies or eaten on its own.
Sauerkraut
Sauerkraut, which is made from fermented cabbage, gives salads, sandwiches, and hot dogs a tart crunch and is high in probiotics.
Kimchi
Kimchi is a spicy fermented vegetable dish, usually made with cabbage and radishes, that is a mainstay of Korean cuisine. It tastes good as a side dish or as a complement to meals.
Kombucha
This delightful and fizzy fermented tea beverage is ideal for summertime sipping. There are many tastes of kombucha that are frequently improved with fruit or herbs.
Pickles
Good bacteria can be found in fermented pickles, which are crisp and tangy snacks or side dish. Avoid pickles made with vinegar. Seek out pickles with the labels "probiotic" or "naturally fermented."
Miso
Japanese cooking uses this fermented soybean paste, particularly in soups. A tasty and light meal that is perfect for warm weather is miso soup.
Tempeh
Tempeh is a firm-textured, nutty-flavored food made from fermented soybeans. It can be added to salads and sandwiches, or it can be stir-fried or grilled.
Natto
Natto is another product of fermented soybeans; it tastes strongly of soybeans and is sticky. It has a lot of probiotics and is typically eaten with rice.