Gut Feeling Recipe

Team Foodhall

Fermented foods are a hot health topic—and for good reason. These foods are high in good-for-your-gut bacteria that improve digestion, boost immunity and help us maintain a healthy weight. Scientists are still studying how important these mighty microbes are to us, but the lesson is clear – take care of your gut, and it will take care of you.

How can I keep my gut biome healthy?

 The diversity of microbes in our gut is as individual as a fingerprint. Eating more fermented foods like kimchi and yoghurt feeds our own unique micro-biome and helps colonies of good bacteria in our digestive system thrive.

 Take the fermented dairy route

Fermented dairy is the original health elixir. Studies have shown that fermented milk products have anti-inflammatory effects and stimulate antioxidant absorption. Fermented dairy also contains vitamins C and E and balances out the ‘bad’ gut bacteria that can lead to common digestive problems.

Yoghurt, cheese, kefir and sour cream, which are made by fermenting milk with a bacterial starter culture, have long been a staple of healthy diets. And their origins are as diverse as the cultures in which they were sparked.


Yoghurt has been traced back to Bulgaria and Central Asia, where nomads transporting milk in animal skins accidentally discovered the process of fermentation.

In India’s warm climate, where tropical bugs are easy to pick up, homemade yoghurt, or curd, acted as an ancient antibiotic. Indian food historian K.T. Achaya says that curd has been a staple of Indian cuisine since prehistoric times and that in the Vedic age; a dish of curd and honey was called ‘The Food of the Gods’.


The tart fermented milk drink that’s growing in popularity today, takes its name from the Turkish word for joy. It has gained fame for its ability to regulate digestion and boost weakened immune systems. It comes in flavours that are as delicious as they are diverse.

Sour Cream

The Mongols who conquered most of Central Asia brought with them a fermented horse milk drink called kumis. The Russians took to it and adapted it to cow’s milk – creating the probiotic-rich sour cream that we now drizzle over baked potatoes, burritos, tacos and more.


Take the plant-based probiotic route

If you’re staying away from dairy, fear not! You can skip it in favour of lacto-fermented vegetables like sauerkraut and kimchi that are naturally vegan and pack a probiotic punch. Rich in Lactobacillus, they increase the vitamin and enzyme levels of the vegetables.

Kombucha, a fermented tea made with a symbiotic culture of bacteria and yeast, is another non-dairy probiotic alternative. Or add a delicious serving of miso to your roasted vegetables for an extra dose of good bacteria.

Visit a Foodhall near you to stock up on an array of probiotic-rich foods or dial us on + 91 80950-31111 to get them delivered to your doorstep!




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