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9. Pickles
Pickles are cucumbers that have been “pickled” in a mixture of water and salt. They are left for a long period of time to ferment naturally, using the cucumbers own natural lactic acid bacteria. This is what makes pickles “sour”. These are sometimes called dill pickles. Pickled cucumbers are a terrific source of probiotics! Unfortunately, most of the pickles sold in America are made from vinegar. These pickles have no probiotics. Look for pickles that do not contain vinegar for some super probiotics and vitamin K.
10. Kimchi
Although this sounds like a new yoga pose, it’s actually a spicy Korean dish made from cabbage, although occasionally it is made from other vegetables. There are a mixture of spices used in this dish including scallions, garlic, red chili pepper flakes, and ginger. Kimchi contain a type of lactic acid bacteria called lactobacillus. Kimchi that is made from cabbage also has superior cancer fighting power, vitamin B2, and iron, along with a healthy dose of vitamin K, which is vital for proper blood clotting.
11. Kombucha
You have probably seen this one around lately as it has become very popular in the last few years. Kombucha is a fermented tea drink made from either black or green tea. This tea is made by fermenting it with a mixture of friendly bacteria and yeast. Kombucha is a great source of probiotics although, it is an acquired taste for many as it can be quite sour.
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