Best Foods to Eat for Gut Health

Sauerkraut: Salt and cabbage make sauerkraut. Microorganisms convert cabbage sugar into carbon dioxide and acids.

Kimchi: The spicy Korean relative of sauerkraut is kimchi. Adding onions, radishes, and shrimp adds flavor.

Kefir: Kefir is drinkable yogurt. Kefir grains, colonies of yeast and lactic acid bacteria, ferment milk sugars to thicken and tarten it.

Kombucha:  Sugar are added to green or black tea to make kombucha, a sour, effervescent drink. It ferments for a week or longer.

Miso: Miso is fermented soybean, barley, or rice paste. Protein is also in soybean miso.

Tempeh: Tempeh is created from soybeans like tofu, except it's fermented and includes probiotics.

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