All About Fermented Foods

From kimchi and kombucha to sauerkraut and pickles, it seems everyone these days is abuzz about fermented food.

Fermentation is a natural preservation process that occurs when good bacteria consume sugars and carbohydrates in food. When you consume these foods, you get a dose of good bacteria that boosts your gut health!


A staple of traditional German and Alsatian cuisine, this cabbage-based condiment helps offset the richness of sausages, and makes a sandwich pop.¬† It’s also a great source of fiber and probiotics. Try pairing it with a glass of Riesling or Gewurztraminer wine or a hearty German Lager to round out your meal. Some of our favorites are Bubbies, Farmhouse, and Wildbrine available in dill garlic salad or red beet cabbage.


Korea’s beloved national dish is also traditionally made from fermented cabbage. This spicy sister to Sauerkraut contains red pepper flakes and is often mixed with carrots and radishes. Try Kimchi on it’s own, with your favorite fried rice, or on a burger. With varieties like Sunja’s Kimchi and Jo San Kim Chee in mild or hot you’re sure to find one that pleases your tastebuds.


Arguably the most popular gut health drink, Kombucha is a fermented tea made by adding ingredients like specific strains of good bacteria, yeast and sugar. Flavored with herbs or fruit, this slightly carbonated drink is rich in antioxidants. Be aware that the fermentation process has the ability to produce small amounts of alcohol, usually less that 1%. You’ll discover brands such as Health-Ade, Kevita, Synergy, and GT’s Enlightened in mouthwatering flavors amongst our refrigerated drink options!


While not all pickles are fermented, those that earn the label, such as Bubbies and Grillo, are made using warm salt water rather than a vinegar bath. Fermented pickles provide the same digestive system benefits as Sauerkraut, Kimchi, and Kombucha, and can’t be beat in a sandwich or on a burger!


Fermentation is the magic that turns milk into this dairy department best-seller. Different strains of live active cultures result in a variety of flavors and textures – try Greek, “Aussie style”, Icelandic Skyr, or Kefir to sample the range of this versatile food. Increasingly, you can also find non-dairy plant based yogurts on our shelves, including those based on cashews, coconut, and soy.

Delicious with fresh fruit or granola, yogurt can of course be eaten right out of the container, but also makes a great addition to recipes – tenderizing chicken for tikka masala, for example, or substituting for sour cream atop chili or in a coffee cake.


Find prepared Sauerkraut, Kimchi, Kombucha, Pickles, Yogurt and more at Brothers Marketplace or stop by to pick up the ingredients you’ll need to make your own at home.

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