Top Probiotic Foods You Are Not Eating

http://theconsciouslife.com/top-probiotic-foods.htm
Please read full article for more info. on how to use each.

1. Natto is a type of fermented soybeans that has been enjoyed by the Japanese for a long time. It contains the bacterial strain bacillus subtilis (used to be known as bacillus antto) which gives natto its characteristic stringy consistency.
2. Another one of my favorite probiotic foods, kimchi is a well-known Korean pickled dish that has seen wide acceptance by many cultures outside of Korea. It is created by mixing a main ingredient such as cabbage with a host of other seasonings and ingredients, like hot pepper flakes, radish, carrot, garlic, ginger, onion, salt and fish sauce. The mixture is then left aside to ferment from a few days to a couple of weeks.
   
3. Miso is an indispensable seasoning found in almost all Japanese kitchens. It’s made popular by Japanese restaurants which often serve miso soup alongside bento.
   
4. Originated from Indonesia, tempeh is another probiotic food derived from fermented soybeans. Tempeh is produced by adding a tempeh starter containing the fungus rhizopus oligosporus to partially cooked soybeans and allowing the dehulled beans to ferment for about a day or two. When it matures, all the gaps in between the beans will be filled completely with a thin layer of white fungi which binds the soybeans tightly together into a compact piece of cake.
   
5. Sauerkraut is the western counterpart of kimchi, except that it doesn’t contain as much seasonings and ingredients the way kimchi does. Popular in the Europe and America, sauerkraut usually only has shredded cabbage and salt as the main ingredients. It’s produced by allowing salted cabbage to ferment on its own without the addition of any starter or vinegar for two weeks or more.
   
6. Kefir is a popular health drink in many European countries including Finland, Hungary, Norway, Poland, Romania, Russia, Sweden and Ukraine. It is produced by adding kefir grains to cow, goat or sheep’s milk and letting the mixture ferment for a day. The fermentation of milk by the bacteria and yeasts in kefir starter breaks down lactose in the milk. That’s why kefir is suitable for those who are otherwise lactose intolerant. Kefir is tart and tastes thicker than milk with a slight hint of alcohol. You can also find non-dairy kefir made from sugary water, coconut water and fruit juice. To distinguish between different types of kefir, dairy kefir is also called milk kefir, while non-dairy ones are generally known as water kefir.