Fermented Foods like kimchi and saurkraut can help with detox and boost immunity.

“Fermented foods have been used in Chinese medicine for centuries — they can help to aid in digestion and detoxification, help break down enzymes, plus some can help to boost immunity and others are possibly known to even aid in weight loss,” says Kumai. “They are truly one of the most underused superfoods in many diets.” Kumai’s favorite fermented foods: kimchi (essentially, Korean pickled napa cabbage), sauerkraut, dill pickles, kefir, kombucha tea (Kumai says she drinks this every week, for optimum health), sourdough, prosciutto, Tabasco, daikon pickles, miso, sake, soy sauce, pickled beets and onions, and as mentioned earlier — umeboshi plums, and black garlic.



Lynch agrees on the crazy-good, health-boosting benefits of fermented food: “They improve digestion and thus support the immune system — fermented foods are rich in enzyme activity that aids in the breakdown of our food in supporting the beneficial bacteria in our digestive tract, helping us absorb the important nutrients we rely on to stay healthy."



So, why do they get a bad wrap? “The idea of a fermented food can turn people's noses up, yet they are not only valued for their health benefits, but as a means of food preservation,” says Lynch. “Fermented, stinky cheese is a delicacy, just as a glass of fermented red wine is for many — and just a little bit will do. A spoonful of sauerkraut on your sausage offers benefits and adds flavor; so do a few sips of miso soup to begin a meal, or a few pickles on a turkey sandwich.”