Prepare your shopping list: We’ve highlighted eight fermented foods to try from brands we trust.
You’ll love the flavors of these probiotic-rich foods, and you’ll also feel good about supporting these companies.
With surprising ingredients like apples and beets, Wildbrine’s eight unique sauerkraut flavors set them apart from traditional varieties.
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Practicing a zero waste philosophy, Wildbrine uses 95% of its products and recycles the rest. wildbrine also partners with the Ceres Community Project, a non-profit organization providing healthy food to those in need.
A traditional Icelandic yoghurt, “skyr” is thicker than its Greek cousin. After moving to the United States, Siggi Hilmarsson missed her childhood treat so much that her mother sent her the family recipe. Thus, a company was born.
Siggi’s donates to nutrition programs nationwide. Its products are made from 100% vegetarian cows, use all-natural, non-GMO ingredients, and are packaged in eco-friendly, recyclable containers.
After watching his mother drink kombucha throughout her cancer recovery, George Thomas “GT” Dave was inspired to bottle and share the family’s recipe. Today, GT’s offers over 40 flavors of kombucha, including Synergy, a 100% organic option sweetened with kiwi juice.
Family-owned and independent, GT’s Living Foods donates and supports Lady Gaga’s Born This Way Foundation and Feed America.
Russian immigrants Michael and Ludmila Smolyansky first made their kefir in the basement of their Illinois home. Just two years later, Lifeway became a publicly traded company.
Today, Lifeway is committed to four ideals: using only all-natural, hormone-free, and non-GMO ingredients; philanthropy; environmental liability; and sustainable local agriculture.
Certified organic and non-GMO, Bragg’s Apple Cider Vinegar is one of the few brands that contains a raw, probiotic-rich “mother.”
Paul Bragg, father of “the original American health food company”, started Bragg nearly 100 years ago. The company continues its tradition and is committed to sustainable agricultural practices, diversity and inclusion, and the well-being of its workers.
By making kimchi in small batches with only natural ingredients, Mother-in-Law founder Lauryn Chun is following in the footsteps of her mother’s Garden Grove, California restaurant, “Mother-in-Law’s House” (Jang Mo jip).
Distributed nationwide just one week after fermentation, Mother-In-Law’s kimchi is always fresh. Plus, the company uses only hand-picked (and hand-chopped) ingredients.
The Hayashi family, founders of Hikari Foods, have been making their miso since 1936. The company upholds organic farming practices and continues to use sustainable and regenerative farming to produce its collection of gluten-free, all-natural, zero-free products. GMOs.
A traditional Indonesian staple made from soybeans and naturally fermented grains, tempeh contains a high amount of protein (15 grams per 3-ounce serving), as well as nutrients and vitamins.
Lightlife, a 40-year-old company that has achieved 100% carbon neutrality, is leading a new path for sustainable plant-based food manufacturing.