Traditional fermented foods are making a deserved comeback

Increased interest in how the gut microbiome influences health seems to be fuelling the consumption of fermented or cultured foods.

These include slow-rise sourdough bread; probiotic yoghurt, cheese and buttermilk; vegetables such as sauerkraut, gherkins and the Korean kimchi; fermented soy products such as tempeh; kombucha ‘mushroom’ tea; and kefir (fermented milk).

Each can provide a range of different bacteria and yeasts to colonise the gut.