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KimchiFood

Korean fermented vegetables providing live cultures and fiber.

Commonly discussed forDigestion Gut health

Emerging research

NattoFood

Fermented soybeans — a traditional Japanese food and one of the richest known sources of vitamin K2.

Commonly discussed forGut health

Emerging research

Apple cider vinegarFood

A tangy vinegar made by fermenting apple juice, used in dressings, marinades, and diluted drinks.

Commonly discussed forDigestion

Black garlicFood

Whole garlic bulbs slowly aged under warmth and humidity until the cloves turn soft, dark, and sweet; the aging develops polyphenols and mellows the raw pungency.

Commonly discussed forAntioxidant interest

DoenjangFood

A fermented Korean soybean paste used as a base for stews and sauces; a source of protein, isoflavones, and probiotics.

Commonly discussed forGut health

Fermented tofu (furu)Food

Cubes of tofu aged in brine and rice wine into a soft, savory condiment; a source of protein, isoflavones, and probiotics.

Commonly discussed forGut health

Fish sauceFood

A salty fermented-fish condiment central to Southeast Asian cooking.

GherkinsFood

Small cucumbers pickled in brine or vinegar (cornichons); a source of vitamin K.

GochujangFood

A fermented Korean paste of red chili, glutinous rice, and soybeans; a source of probiotics and plant polyphenols.

Commonly discussed forGut health

MisoFood

A fermented soybean paste used as a seasoning in Japanese cooking; a source of protein, isoflavones, and probiotics.

Commonly discussed forGut health

PicklesFood

Cucumbers brined and steeped in a salt-and-vinegar solution, typically with dill; a salty, tangy condiment eaten alongside meals.

Commonly discussed forGut health

Rice vinegarFood

A mild, slightly sweet vinegar fermented from rice, widely used in East Asian dressings and sushi rice.

SauerkrautFood

Finely 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.

Commonly discussed forGut health

Shrimp pasteFood

A pungent fermented-shrimp seasoning used across Southeast Asia; a source of protein and calcium.

Soy sauceFood

A dark, salty-savory liquid condiment brewed from fermented soybeans and wheat, central to East Asian cooking; a source of sodium.

TempehFood

A firm fermented soybean cake. A dietary source of complete plant protein and fiber.

Commonly discussed forGut health Recovery

Umeboshi (pickled ume plum)Food

A salted, sun-dried Japanese ume plum with a sour, salty taste; contains plant polyphenols.

Commonly discussed forDigestion

VinegarFood

A sour liquid of dilute acetic acid, made by fermenting alcohol; the plain distilled white type used for dressings, pickling, and cooking.