Fermented foods seem to be all the rage these days. From probiotic yogurts, kimchi and lassi to sauerkraut, kefir and fermented soybeans, these typically tangy, sour ‘superfoods’ have been positively associated with digestion, immunity, weight loss and a host of other benefits.

But fermented foods are not a 21st-century fad. In fact, the earliest record of humans eating cultured food is over 8,000 years old. This is not such a surprise when you consider that bacteria, after all, were the first inhabitants on Earth – the underlying living entities from which life flourished.

In this article, we shall summarise the main evidence-backed health benefits of consuming fermented foods. In our view, everyone should look to include fermented foods in the diet – the same way we prioritise vitamin- and mineral-rich vegetables, nutritious fruits, healthy fats and lean proteins.