Praised for their abilities to aid with digestion, decrease bloating, and offer an abundance of probiotics, the highly popular ingredients kefir, miso, and kombucha have appropriately earned their reputations as “gut-friendly” foods.
Kefir, which is similar to yogurt but with a thinner consistency and slightly more sour and acidic taste, is made from kefir grains that are allowed to ferment in fresh milk. Miso, a known staple in Japanese cuisine, is a salty paste typically made from fermented soybeans. Kombucha, a fermented sweetened black tea, is a result of the mixture of yeast and bacteria it contains that eat away at the sugar in the tea; this process transforms kombucha into a fermented drink.
Most notably used in more savory recipe applications due to their pungent flavor profiles, these three fermented foods also lend themselves marvelously to innovative, sweet options as well.
