Include These Fermented Foods For Your Gut Health

A bacterium culture is added to nonfat or low-fat milk to create buttermilk. A tangy, fermented liquid that is thicker than milk is the end result. In addition to being the hidden ingredient in coleslaw that gives it its creamy texture and sour flavour, buttermilk can be used to lighten pancake batter. Choose a jar marked "active cultures" to ensure you're getting buttermilk that is high in probiotics. 

Dahi is a common household item in India and is made by spontaneously fermenting cow or buffalo milk. Folic acid, riboflavin, vitamin B complex, and lactic acid bacteria are all abundant in it. It is high in probiotics, or good bacteria, and when consumed regularly, it helps to improve gut health. It additionally prevents the development of E. coli and other harmful bacteria in the intestines. 

Using ground rice or rice flour, ground black gramme, salt, methi (fenugreek seeds), and water, idli is a round, fluffy loaf. Before steaming the mixture in an idli steamer, the mixture is allowed to ferment. Compared to the raw, unfermented ingredients, it contributes significantly to the diet as a source of protein, calories, and vitamins, particularly B-complex vitamins. 

Natural pickles made at home are fantastic for your digestive system. They are jam-packed with vitamins, minerals, and antioxidants that a jar of fermented pickles from the supermarket may not be. 

Dhokla is a traditional fermented meal that is a staple in Gujarat. It is cooked using rice or Bengal gramme. Curd is used to ferment rice and pulse flour, which is subsequently cooked. The finished product is airy and spongy. Because of the fermentation process' increased antioxidant content, the food is now more easily digestible and suitable for diabetics.