Fermented foods are so good for us, but not everyone loves super-tangy flavours. Regardless of your palate, there are ways to get more fermented goodness onto our plates.

Live yoghurt

Yoghurt tends to be made from milk that’s been fermented using lactic acid bacteria, and it’s packed with all sorts of nutrients like vitamin B12, calcium and potassium. If you don’t eat dairy, look for cultured coconut yoghurt, which will have probiotic lactobacillus bacteria. The Coconut Collab’s Gut Health Plain Yog has calcium and vitamins D, B6 and B12, as well as live cultures.

Kimchi

If you’re into super tangy tastes, then kimchi is one of the best pickles out there. Made from Chinese cabbage and usually a bunch of other veg, it makes the perfect accompaniment to beans on toast, curry and just about anything else. We love Kim Kong Kimchi.

Miso

Who doesn’t love a miso soup? That deep umami taste is super satisfying and moreish – and because miso is made from fermented soybeans, it’s a gut health hero. Loads of studies have confirmed its health benefits, including one involving nearly 22,000 Japanese women. It found eating miso soup was linked to a lower risk of breast cancer, while a bigger (40,000 people) study found miso soup was linked to a lower risk of stroke.

Tempeh

A great alternative for anyone looking to diversify their plant protein sources, tempeh is again made from fermented soybeans. It’s versatile (it’s great baked), it’s rich in probiotic bacteria and has been linked with reducing bad cholesterol.

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