You’ve probably heard about the health benefits of fermented foods like kimchi and yogurt. But many of us eat other fermented foods every day without realizing they are fermented. For example, coffee, soy sauce, chocolate, and red wine are all fermented foods.
But lest you think that means you have an excuse to guzzle all the coffee and red wine you can, think again. Unfortunately, it’s not that simple. There are actually two types of fermented foods: one that is fermented to improve flavor, and another that contains active probiotic cultures. And only one of them is said to have the probiotics that have a positive effect on health.
Can you guess which is which? Well, despite the fact that coffee and cocoa do possess health benefits, they do not typically contain probiotics so they belong to the former category. Kimchi and sauerkraut, on the other hand, have probiotics and thus belong to the latter. As a rule, beneficially fermented foods are those that are only slightly processed and have a distinct, fermented flavor. Some other fermented foods that contain beneficial live cultures include yogurt, miso, sourdough bread, tempeh, and certain cheeses.
What is fermentation?
Food fermentation was born out of necessity and has been used for thousands of years. Before there were refrigerators, this was how perishable foods—such as vegetables—were preserved in order to retain most of their nutrients. It has only been in the last century that scientists have started studying the health benefits of fermented foods.
Fermentation occurs when microorganisms such as lactic acid bacteria act on the natural sugars in food, changing its structure and flavor. “Basically, food is pre-digested during fermentation,” explain researchers at the Max Rubiner Institute in Germany.
While that may sound unappetizing at first, it can actually taste quite delicious. Not to mention, it’s pretty helpful for the intestines. This is because fermentation can turn foods that are difficult to digest—like fibrous vegetables—into better-tolerated products. For example, sauerkraut can be made from white cabbage, making it much easier for the body to use.
Fermented foods for the gut
Lactic acid bacteria is also the reason fermented foods such as kimchi and sauerkraut should be on your plate regularly. In addition to other health-promoting substances, they contain living microorganisms that can have a positive effect on the intestines. One 2019 study from King’s College in London that examined the influence of fermented foods on the intestines and intestinal flora found that the probiotics and so-called bioactive compounds that are produced during fermentation aid intestinal health. After all, the gut is home to trillions of bacteria that are not only crucial for digestion, but also the immune system, mood, and even body weight.
Strengthening the immune system
It has long been known that the gut is closely linked to the immune system: it is estimated that around 70 percent of the immune system is located in the intestines. Therefore, it is not surprising that healthy intestinal flora can also lead to a stronger immune system. In addition, kimchi and other fermented foods not only provide probiotics, but also numerous vitamins and antioxidants that additionally support the immune system. In particular, vitamin C, which is abundant in kimchi, plays a key role in strengthening the immune system. Eating fermented foods could help prevent colds and flu, especially in the cold winter months.
Positive effect on metabolism
In addition, eating fermented foods such as kimchi and sauerkraut could combat inflammation, according to a 2023 study conducted in Turkey. It also promotes the diversity of intestinal flora, which in turn is associated with a lower risk of metabolic problems, type 2 diabetes, and cardiovascular diseases.
Metabolism and fermentation
Research shows that the probiotics found in fermented foods may also play a role in regulating metabolism. Probiotics help keep blood sugar levels stable and support fat burning. One study out of Korea, for example, found that participants who consumed kimchi daily over a longer period of time noticed a significant improvement in their body fat percentage and blood pressure. At the same time, they reported improved digestion and an overall increased sense of well-being.
Diversity is best
How fermented foods affect the body in detail is currently the subject of great debate. “The underlying mechanisms have not yet been conclusively clarified and there is still a great need for research,” notes Germany’s Federal Center for Nutrition. However, the scientists at Max Rubner Institute note that it is likely “not the individual bacteria in fermented foods that are crucial for health, but rather the entire diversity that is found in fermented foods.” In other words, it’s most probably a synergistic effect.
Kimchi for health
Health benefits aside, fermented foods should be on your daily menu simply because they taste great. As anyone who has tried kimchi knows, the flavor experience is an explosion of sour, hot, spicy, and—sometimes—sweet thanks to the various healthy aromatics used in the preparation which include garlic, ginger, and chili peppers. Kimchi is also very versatile: whether used as a garnish for rice dishes or as a filling for dumplings or even as a supplement to a sandwich, there are many delicious uses for fermented cabbage.
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