This is the most consumed fermented food in the U.S. and contains tens of billions of bacteria per serving. Look for National Yogurt Association's "Live and Active Cultures" seal, which certifies that the product contains at least 100 million cultures per gram, or 20 billion per six-ounce serving!
A sour tasting "liquid yogurt" that is made from fermented cow, sheep, or goat's milk. Kefir may contain more active cultures than yogurt and is thought to ease lactose intolerance in some adults.
The two main types include traditional and cultured. Traditional buttermilk is the leftover liquid from making butter. It is rich in probiotics and commonly used in India. Cultured buttermilk is similar to yogurt in the sense that it is cultured using live bacteria, and is commonly found in supermarkets.
Kombucha (pronounced cum-bu-cha) is a beverage made by adding sugar, yeast, and bacteria to black or green tea.
Sour pickles, sauerkraut and kimchi are just a few "functional foods" you should add to your diet this month to benefit your health. The pickling process is done by using salt and water and foods are fermented by a naturally occurring lactic acid bacteria. Sauerkraut is made from fermented cabbage. Kimchi is a Korean fermented vegetable dish made from cabbage, radishes, or turnips and other vegetables and is fermented in tightly sealed pots.
A fermented soy product described as having a nutty, earth-like flavor. It is often used as a high-protein meat alternative.
Traditional sourdough is a mixture of wild yeast strains and the bacteria Lactobacillus. This bacteria feeds on the grains to produce lactic acid and gives the bread its famous tangy flavor.