Ferment Your Way to a Supercharged Gut Must-Try Foods for Ultimate Microbiome Health

35. Shanklish: The Levant’s Aged Fermented Cheese Balls

Shanklish is a bold, spiced cheese from Lebanon and Syria made by fermenting strained yogurt or curd, then rolling it into balls and aging it until it develops a pungent, mold-ripened rind. Often coated in za’atar or chili flakes, it’s crumbled over salads or eaten with olive oil and bread. The fermentation deepens the flavor and fosters probiotic cultures that aid digestion and gut diversity. Unlike fresh cheeses, shanklish’s aging process introduces wild molds and bacteria that enhance not just its taste but also its microbiome-nourishing potential.

36. Takuan: Japan’s Bright Yellow Pickled Daikon

Takuan is a vibrant yellow pickled daikon radish traditionally fermented with rice bran (nuka), salt, and sometimes sugar or chili. Over weeks or months, this humble root transforms into a crunchy, tangy, slightly funky treat often served at the end of meals to aid digestion. The nuka fermentation process introduces lactobacilli that help cultivate gut-friendly bacteria. Takuan is also rich in fiber and polyphenols, making it both a palate cleanser and a gut champion. Enjoy it sliced with rice, in sushi rolls, or as part of a traditional Japanese meal.