Probiotics are bacteria that offer many health advantages. These are present in many plant-based food items. While yogurt may be among the best-known dietary probiotic sources, it is non-vegan. Fortunately, there are several other ways for vegan dieters to have probiotics. Here, we will look at which those plant-based consumer goods are.
This is a dish made from cabbage, well known in several Eastern European nations. Sauerkraut has an abundance of probiotics, plus vitamin K, vitamin C, and potassium. You may make it by fermenting cut cabbage in the brine.
The microorganism on cabbage, lactobacillus converts the vegetable’s sugars into a substance called lactic acid. That makes for a sour and crunchy condiment, which can work well as a standalone product or in salads and sandwiches.
Preserving veggies in brine makes a delicious, vegan-friendly side dish or snack with plenty of probiotics. Most vegetables can be fermented, but the best-known options are carrots, cucumbers, green beans, radishes, and cauliflower. People may use spices and herbs like garlic, coriander seeds, black peppercorns, and bay leaves for more flavor.
Fermented vegetables may be nutrient-rich, but these also have much sodium content. Do you wish to avoid the health risks of a diet that is high in salt, like water retention and hypertension? If yes, be sure to consume only moderate quantities of pickled food items.
It is another fermented dish derived from cabbage, which is renowned as a Korean cuisine component. Kimchi has probiotics, antioxidants, and vitamins. While the process of manufacturing it is like that of the above-mentioned product, it involves some other veggies as well as spices.
While this food item made from soy is akin to tofu, it requires soybean fermentation. Thanks to the fermentation process, tempeh has a lot of protein and many probiotics. The firm texture makes it to be suitable as an ingredient for many different dishes.
Vegan dieters can add it to salads, burgers, sandwiches, stir-fries, and so forth. It is a good protein source, too.
Conventional Sourdough Bread
This product requires a blend of water and flour, a starter that should be fermented over many days. It is important to frequently ‘feed’ that sourdough starter with the above-mentioned grain powder so that it becomes useable time and again for sourdough bread. Every sourdough bread does not have probiotics, so you must verify the product’s list of components.