Korean fermented food kimchi is quite popular. Radish and napa cabbage are usually used to give it a tangy and spicy flavour.
A dairy product that is smooth and creamy, yoghurt is created by allowing good bacteria to ferment milk. It is very healthy and contains probiotics.
A Japanese condiment called miso is created by fermenting soybeans. It is frequently added to improve the flavour of soups, marinades, and dressings.
Probiotic-rich and antioxidant-rich, kombucha is a fizzy, fermented tea beverage in various flavours.
Kefir is a fermented milk product that resembles yoghurt but has a thinner consistency. It's loaded with yeast and good bacteria.
Soybeans are fermented to make natto, a traditional Japanese dish that tastes strong, has a sticky texture, and is very nourishing.
To make pickles, a variety of fruits and vegetables are fermented in oil and vinegar for several days before consumption.