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Susha Cheriyedath, M.Sc. offers a review of fermented foods on News-Medical.net. She explains, most food groups from veggies and dairy to fish and meat can be fermented, comprising up to 40% of the human diet.

 

Furthermore, Cheriyedath points there are substantial differences between fermented foods and probiotics.

 

Common bacteria such as Lactobacillus, Streptococcus, Bifidobacterium, and Bacillus and yeast and fungi such as Saccharomyces, Candida, and Aspergillus are generally used as probiotics, adds Cheriyedath.

 

Fermented foods are are different in that they are foods that contain these microbes, among other ingredients. Som research shows probiotics are simply not as good at improving your gut health, so this list of real fermented foods is particularly useful (details are listed in link below):

 
- Raw cheese is made by fermenting milk.
- Kombucha is a fermented beverage.
- Yogurt is made by fermenting milk.
- Kimchi is a fermented vegetables.
- Kefir is a fermented milk drink.
- Pickles – Fermented pickles.
- Sauerkraut is fermented “sour cabbage”.
- Natto is a Japanese fermented soybeans
- Tempeh is a fermented soybeans
- Miso is made from soybeans fermented with a fungus called koji.

https://www.news-medical.net/health/Fermented-Foods-and-Gut-Health.aspx