Yoghurt
Most yoghurt brands provide natural sources of probiotics. Look for “contains live active cultures” on the label.
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Sauerkraut
It contains probiotics but only in unpasteurised versions (pasteurisation kills the helpful bacteria).
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Fermented pickled vegetables
Rich in probiotics, choose products preserved in salt (not vinegar), since salt promotes natural fermentation.
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Kimchi
A spicy fermented cabbage from Korea that’s loaded with good-for-you bacteria. Find it in Asian markets.
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Miso
A fermented soybean paste that’s popular in Japan; it contains as many as 160 strains of friendly bacteria.
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Tempeh
A fermented soybean food (tofu is not). Choose unpasteurised versions and cook lightly; heat kills bacteria.
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Fermented milk products
Like Yakult and kefir, they are potent probiotic sources.
