Best Foods to Eat for Gut Health
Salt and cabbage make sauerkraut. Microorganisms convert cabbage sugar into carbon dioxide and acids.
The spicy Korean relative of sauerkraut is kimchi. Adding onions, radishes, and shrimp adds flavor.
Kefir is drinkable yogurt. Kefir grains, colonies of yeast and lactic acid bacteria, ferment milk sugars to thicken and tarten it.
Sugar are added to green or black tea to make kombucha, a sour, effervescent drink. It ferments for a week or longer.
Miso is fermented soybean, barley, or rice paste. Protein is also in soybean miso.
Tempeh is created from soybeans like tofu, except it's fermented and includes probiotics.
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