5. Kimchi
This Korean speciality of fermented vegetables brings the benefits of probiotic bacteria along with vitamins and fibre. Use it as a lively side dish with meat, salad or eggs. It’s so popular that Koreans say “kimchi” in the same way that we say “cheese” when they have their photos taken.
6. Sourdough
This is very fashionable at the moment, but there’s a good reason for that. Made by fermenting the dough, it’s more digestible than regular bread and its energy releases slowly. It makes fantastic toast too.