Miso (refrigerated)
Miso, a Japanese culinary gem, introduces a burst of umami into dishes while offering a treasure trove of probiotic benefits. Crafted through the fermentation of soybeans, barley, or rice, miso undergoes a transformative process driven by the action of Aspergillus oryzae and lactic acid bacteria.
This fermentation not only imparts miso’s signature savory depth but also enhances its probiotic profile. Miso is a notable source of essential minerals like manganese and zinc, contributing to overall well-being. Its unique combination of antioxidants and bioactive compounds may also play a role in supporting heart health. [5]
Pickles (in salt, not vinegar)
Embarking on the crunchy and tangy journey of pickles, the key lies in opting for those preserved in salt rather than vinegar. Lactic acid fermentation transforms cucumbers into pickles, introducing a zesty kick while preserving their crunchiness. The absence of vinegar allows the probiotics, primarily Lactobacillus, to thrive, contributing to the health benefits of pickles.
Beyond their probiotic content, pickles offer a low-calorie snack with a satisfying crunch, making them a guilt-free addition to your culinary repertoire. The infusion of natural spices during fermentation not only tantalizes the taste buds but also introduces a medley of flavors.
