Yogurt: Yogurt is one of the most well-known probiotic foods, containing live and active cultures like Lactobacillus bulgaricus and Streptococcus thermophilus.
Kefir: Kefir is a fermented dairy product similar to yogurt but thinner in consistency. It contains a diverse range of probiotic strains and is rich in vitamins, minerals, and protein.
Sauerkraut: Sauerkraut is fermented cabbage that is rich in probiotics, particularly Lactobacillus bacteria. It's also high in fiber and vitamin C, making it a nutritious addition to meals.
Kimchi: Kimchi is a traditional Korean dish made from fermented vegetables, typically cabbage and radishes, flavored with spices like chili pepper, garlic, and ginger.
Miso: Miso is a traditional Japanese seasoning made from fermented soybeans, rice, barley, or other grains.
Tempeh: Tempeh is a fermented soybean product that originated in Indonesia. It's rich in probiotics, protein, and nutrients like iron and calcium.
Kombucha: Kombucha is a fermented tea beverage made by fermenting sweetened tea with a symbiotic culture of bacteria and yeast (SCOBY).
Pickles: Pickles made through fermentation, rather than vinegar-based pickling, can be a good source of probiotics.
Sourdough Bread: Sourdough bread is made through a fermentation process that involves wild yeast and lactobacilli bacteria.
Traditional Buttermilk: Traditional buttermilk, which is the liquid left over after churning butter from cultured cream, contains probiotic bacteria.