3. Kefir
Kefir benefits from a more diverse composition of beneficial bacteria and yeast than yogurt. These microbes are responsible for producing bioactive compounds that have numerous benefits for our health, from improving digestion to lowering cholesterol.
4. Kimchi
A fermented combination of vegetables and spices, this traditional Korean food is now popular across the world. The process of fermentation, by mainly lactobacillus bacteria, may enhance the nutritional value of kimchi. This is because the bacteria themselves synthesise vitamins and minerals and the process of fermentation deactivates some less favourable compounds.
Including kimchi regularly in your diet may help you manage cholesterol and balance blood sugar levels.