12 Intriguing Fermented Foods to Boost Your Gut (That Aren't Kimchi or Kefir)

10. Kimchi's Cousins: Exploring Global Variations

While kimchi is the most well-known Korean fermented vegetable dish, other cultures have their own versions that are equally delicious and nutritious. In China, pao cai is a popular pickled vegetable dish made by fermenting cabbage, radishes, and other vegetables with spices and vinegar. In Germany, sauerruben is a fermented turnip dish similar to sauerkraut but with a distinct flavor profile. These global variations showcase the versatility of fermented vegetables and their ability to enhance a wide range of dishes. By exploring these lesser-known options, food enthusiasts can expand their culinary horizons and discover new ways to incorporate the benefits of fermentation into their diets.