5. Kombucha
Kombucha is a mildly fizzy, fermented drink made from sweetened tea and a specific culture known as a ‘scoby’ – a ‘symbiotic culture of bacteria and yeasts’. The bacteria and yeast in the scoby convert sugar into ethanol and acetic acid. The acetic acid is responsible for kombucha’s distinctive sour taste.
Kombucha contains small amounts of vitamins and minerals, including vitamin C and vitamins B1, B6 and B12, which are produced when the yeast breaks down the sugars. Levels are likely to vary by product.
6. Miso
A traditional ingredient in Japanese and Chinese cooking, miso paste is made from soybeans and grains that are fermented by koji enzymes and beneficial bacteria. Miso is rich in gut-friendly bacteria, protein, vitamins E and K as well as isoflavone plant compounds which may have anti-cancer benefits.