The Gut-Brain Connection: 11 Fermented Foods That Can Boost Your Mood

5. Miso: The Umami-Rich Fermented Paste

Miso, a traditional Japanese seasoning, is made by fermenting soybeans with salt and koji, a type of mold. This process can take from a few months to several years, resulting in a thick paste rich in umami flavor. Miso is not only a culinary staple in Japanese cuisine but also a nutritional powerhouse, offering protein, vitamins, and beneficial bacteria. Its probiotics contribute to gut health, while its rich taste enhances soups, marinades, and dressings. The presence of isoflavones in miso has been linked to mood stabilization, making it a valuable addition to a diet focused on mental and digestive well-being.

6. Tempeh: The Protein-Packed Fermented Soy

Originating from Indonesia, tempeh is a fermented soy product that offers a firm texture and nutty flavor. Unlike tofu, which is made from soy milk, tempeh is made from whole soybeans, giving it a higher fiber and protein content. The fermentation process not only makes tempeh easier to digest but also enriches it with probiotics. Tempeh is a versatile ingredient that can be grilled, sautéed, or added to stews and salads. Its high protein content makes it an excellent meat substitute, while its probiotic benefits support gut health and may contribute to mood regulation through the gut-brain connection.