A staple food in both European and Asian cuisine, sauerkraut is a wonderful source of live, active cultures–as long as it hasn’t been pasteurized.
If you’re watching your added sugar intake, consider mixing kombucha with seltzer for less sweetness.
A staple of Korean cuisine, kimchi is another form of fermented cabbage. This side dish is typically made from more ingredients than sauerkraut, though.
Similar to tofu, tempeh is a plant-based protein made from fermented soybeans.
Kefir is a fermented dairy product that’s made by combining kefir ‘grains’ with milk from cows, goats, sheep, or even buffalos.
Though natto and miso are both made from fermented soybeans, the two ingredients are fermented using different bacterial strains.