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

41. Akhuni: Northeast India’s Funky Fermented Soybean Mash

Akhuni (or Axone) is a bold fermented soybean paste hailing from Nagaland, India. Made by boiling soybeans and naturally fermenting them in bamboo baskets, it develops a pungent aroma and deep umami flavor. While it may be an acquired taste, Akhuni is rich in protein and packed with live bacteria that promote gut health and improve digestion. It’s traditionally used in curries, stews, or stir-fried with meats, delivering not just flavor but cultural richness and microbial benefits. Fermented in community, Akhuni carries both biological and emotional sustenance—true food heritage for the microbiome.

42. Chicha de Jora: Peru’s Ancient Fermented Corn Beer

Chicha de Jora is a traditional Peruvian corn beer brewed from germinated maize that's boiled and fermented for several days. Once consumed in sacred Incan rituals, it’s still made in rural Andean communities today. This slightly sour, low-alcohol drink carries live cultures that support gut diversity, along with B vitamins and digestive enzymes. Though more rustic than kombucha, Chicha offers probiotic benefits rooted in ancient fermentation practices. It’s often enjoyed during festivals and communal gatherings, proving that fermentation isn't just science—it’s story, culture, and shared health in every sip.