17 Fermented Foods You Haven't Tried Yet (But Your Gut Will Love)

15. Fermented Mustard Greens (Gat Kimchi): Korea’s Peppery Secret

Move over cabbage—mustard greens make for an incredibly flavorful fermented side. Gat kimchi, a regional specialty from Korea, uses spicy mustard leaves instead of napa cabbage, delivering a peppery, complex bite loaded with probiotics. It’s rich in antioxidants, fiber, and compounds that support liver function. The fermentation process tones down the bitterness and brings out a tangy, almost horseradish-like kick. Perfect as a side dish or stirred into rice and soups, this lesser-known kimchi variety deserves a spot on your plate (and in your gut).

16. Fermented Tofu (Fǔrǔ): Asia’s Creamy, Cultured Cheese

Often called “Chinese cheese,” fǔrǔ is tofu that’s been fermented in rice wine, salt, and spices until it turns creamy, tangy, and umami-rich. It’s surprisingly similar to blue cheese in texture and complexity—but completely plant-based. Loaded with gut-friendly microbes and easier to digest than fresh tofu, fermented tofu is often used as a condiment, dip, or flavor bomb in stir-fries and congee. A little goes a long way, but the probiotic benefits and intense flavor make it a must-try for adventurous eaters.