The Goodness That Comes With Fermented Foods
Food,  Health,  Lifestyle,  Wellness

The Goodness That Comes With Fermented Foods

Fermentation and fermented foods are often associated with Asian Culture, but so is radiant skin and good gut health. If you can’t correlate the two to be associated in accordance with each other, one being dependent on the other, we will spell it out for you. It is, in a most resounding fashion that too. Over the years, there have been many practises of fermenting food for its benefits and indulgence with better health. Apart from major foods to have health benefits, Delta 8 has also been claimed to have many health benefits. People are often conflicted on using them, but rest assured Delta 8 vape cartridges are legal.

Fermented foods have now started getting the attention that they deserve from the world that it should have a long time back. But better late than never, health experts have gazed and showcased how these foods can help strengthen one’s gut microbiome. The trillions and more microorganisms that reside in your digestive tract are what comprise and reflect your gut health. Research has now started to indicate that it is these microbes that are associated with a myriad of health conditions ranging from obesity to a multitude of neurodegenerative diseases. 


Sauerkraut is so much more than just a fancy topping that you can have on top of your favorite hot dog to mask its ill effects on your body. With just fermented cabbage and salt in its entirety, it delivers a great deal of good to your gut with its healthy dose of fibre and helpful probiotics. Add it to your choice of healthy soup, in your next sandwich or even use it as a side dish to make your meal that much more entertaining and colorful. 

You can find sauerkraut in your neighborhood store in the refrigerated section, those ones will be far more health beneficial than the canned / jarred ones. Try looking out for the non pasteurised ones as pasteurisation just kills all the good bacteria in it.


A popular Korean side dish made generally from fermented cabbage, like the sauerkraut, Kimchi is a health bonus not to miss out on. The best part about kimchi is that it can be made from other fermented veggies as well. It has an incredible list of benefits to boast about, especially when it comes to getting your cholesterol down and helping reduce insulin resistance. 

Insulin is responsible  for transporting glucose from your blood to the rest of your body and when you start getting used to high levels of insulin, your body starts to act weird in many bad ways. All of that leads to high blood sugar and insulin resistance, things you don’t want. Kimchi helps in eliminating the ill effects faced by long term sustenance of high levels of insulin.


Kombucha is a  fermented, effervescent tea that has a pungent, sharp and flavorsome profile to it. Made from either black or green tea, the herb / fruit infused, flavor drink is touted to have incredible health – promoting properties. With the fermentation, comes the slightest amount of alcohol in the tea, there isn’t much to worry about as the alcohol content is as low as 0.5 percent by volume. Though there are kombuchas with as high as 2-3 percent alcohol by volume, it won’t cause any significant downsides. 

You can find kombucha in natural foods stores, farmers’ markets and your regular grocery store.


Miso is a paste made from fermented barley, soybean or rice and adds a decadent umami flavor to anything you pair it with. It is so heavily flavorsome that even a little amount of it can be more than enough. This is also a blessing in disguise, as it is high in sodium so little amounts of it are ideal to maintain sodium levels. They are often added in soups and salads, but can also be a healthy addition to marinades, making your next meat recipe ever so more healthier for your gut. 

A study in middle-aged and older Japanese adults found that regular use of miso in their soup could lead to a lower heart rate and lower blood pressure, even with its high salt content. 

Kylie is a food fanatic who can go to extreme lengths when it comes to learning about cuisines. She has been blogging for over a decade and is an integral part of the food industry in the United States. If she isn't busy writing a piece for her blog, you can find her spending some time in museums and cultural heritage sites.