7. Cultured Foods
These include kimchi—a traditional Korean dish made of fermented cabbage, radish, garlic, red pepper, onion, ginger, and salt—and sauerkraut. Fermentation, an ancient form of preservation in which food is naturally transformed by microorganisms that break down all the food’s carbohydrates and protein, aids in digestion, thanks to a plethora of healthy bacteria like lactobacilli. Real miso is another another example of fermented food.