Kimchi

Kimchi is Korea's beloved fermented vegetable dish, usually made with napa cabbage, radish, garlic, ginger and chili. As it ferments, friendly lactic acid bacteria multiply, giving kimchi its tangy, fizzy bite. Research suggests fermented foods like kimchi may support a more diverse gut microbiome, and it's also a source of fiber and vitamins C and K.

For live cultures, choose kimchi from the refrigerated section labeled "live" or "unpasteurized," since shelf-stable jars have usually been heated. Kimchi can be salty, so a small serving goes a long way.

Easy ways to enjoy it:

• Fold into scrambled eggs
• Top a rice or quinoa bowl
• Tuck into a grilled cheese
• Serve alongside grilled meat or tofu

Try this: start with a forkful alongside lunch.