Yogurt is one of the finest sources of probiotics since it is made from milk that has been fermented by lactic acid bacteria and bifidobacteria.
Greek yogurt, which is obtained by straining conventional yogurt, is higher in protein and lower in carbohydrates.
This Icelandic dairy item is similar to yogurt in that it is fermented using skim milk and contains probiotic bacteria.
The probiotic content of the sour, salty fermented cabbage is high. It's heavy in salt and low in fiber, vitamins, and antioxidants.
Kimchi is fermented cabbage and other vegetables with probiotic lactic acid bacteria and is a staple cuisine in Korea.
Protein-rich tempeh has gained popularity as a vegetarian alternative to meat. The fermented soybean product is high in vitamin B12 .
Miso is a traditional cuisine in Japan that is made by fermenting soybeans with salt and koji.
Kombucha, a fermented beverage produced from black or green tea, sugar, yeast, and bacteria, has been lauded for its purported health advantages.
It aids digestion, fights infections and cancer, and has antibacterial and anti-inflammatory qualities.
Pickled onions may or may not include probiotics. Look for lacto-fermented foods, where lactic acid bacteria are utilized in the pickling process.