Fermentation is so hot right now

Fermented foods seem to have been in a spotlight the last six months, and with good reason. As people are becoming more educated on gut health, the demand for probiotic-laced foods has increased, along with articles and books that stress the significance fermented food plays in your overall immunity and health.

Probiotic and fermented foods can help improve digestion, increase immunity (50%+ of your immune system is housed in the lining of your stomach!) and there is always research being published on how these magical microbes are supporting many other areas of our health. A new book by Raphael Kellman, MD, The Microbiome Diet outlines how insanely beneficial intestinal bacteria are for treating ailments we don’t typically think are connected to our stomach.  

When people hear ‘probiotic’, they often immediately think of yogurt. And while yogurt (low-sugar please) is perfectly healthy for those who don’t have sensitivities to dairy, many people who suffer from digestive discomfort are better off avoiding dairy products, as it contributes to inflammation. Luckily, non-dairy yogurts are no longer hard to come by. Some of my favorite options are almond and coconut milk-based yogurts – just make sure it says “live cultures” somewhere on the label. If dairy doesn’t bother you, another option is a fermented milk drink called Kefir that has the same live bacteria as yogurt, but in liquid form. It’s great for adding to smoothies or as an on-the-go breakfast.

There is an entire world of fermented foods that has no dairy too. Ever have miso soup before your take-out sushi? Well, did you know that miso is a fermented paste made of soy, barley or rice? So go grab one now if you’re not already keeping a tub in your fridge.

Moving from Japan to Korea, you’ll find Kimchi in the Asian isle of the grocery stores, in your ramen bowls, and served with Bimbim bop. This spicy napa cabbage is a condiment that’s traditionally fermented in jars, underground, for months. That’s interesting and all, but it actually just tastes delicious.

Speaking of traditional condiments made of fermented cabbage, it doesn’t get any better than eating a hotdog with mustard and sauerkraut at a summer bbq. Well, it does: you can feel just a little better about that meal choice knowing that sauerkraut is filling your belly with lactobacillus, a strain of bacteria that contributes to healthy gut flora. (Not all sauerkraut is created equally: make sure to buy the one in the refrigerated section at grocery store and check for “live cultures” on the label just like the alt. yogurts.)

And then for the most adventurous of fermented food eaters, I present you with Kombucha. Kombucha is an effervescent fermented tea drink that has become more popular than Kale. It’s sour in flavor, so certainly an acquired taste, but it’s chock full healthy bacteria. I personally love the cucumber watermelon flavor from locally brewed Capital Kombucha which is sold at lots of retailers around the city.

Bacteria, flora, and intestine talk sounds gross, the truth is that nothing is sexier than feeling healthy and free of digestive discomfort. Get those microbes in you now.

This post was originally published by The DC Ladies, written by me. Fermentation is still hot in 2018. Kombucha is everywhere.