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Commonly discussed for Gut health9
Clear filtersInterest in fiber, fermented foods, and the gut microbiome.
NattoFoodFermented soybeans — a traditional Japanese food and one of the richest known sources of vitamin K2.
DoenjangFoodA fermented Korean soybean paste used as a base for stews and sauces; a source of protein, isoflavones, and probiotics.
Cubes of tofu aged in brine and rice wine into a soft, savory condiment; a source of protein, isoflavones, and probiotics.
GochujangFoodA fermented Korean paste of red chili, glutinous rice, and soybeans; a source of probiotics and plant polyphenols.
MisoFoodA fermented soybean paste used as a seasoning in Japanese cooking; a source of protein, isoflavones, and probiotics.
PicklesFoodCucumbers brined and steeped in a salt-and-vinegar solution, typically with dill; a salty, tangy condiment eaten alongside meals.
SauerkrautFoodFinely shredded cabbage fermented in its own brine, common in Central & Eastern Europe; a source of fiber and vitamin C, and when raw a source of probiotics.