Vegan Probiotic Foods

Most of the live-culture foods people are pointed to are dairy: yoghurt, kefir, aged cheese. Fermented vegetables are the oldest alternative and the simplest one.

Sauerkraut — cabbage and salt, nothing else required. Naturally plant-only.

Kimchi — usually contains fish sauce or salted shrimp, so read the label; vegan versions exist and are labelled as such.

Miso, tempeh, natto — fermented soy, all plant-based. Miso is a seasoning rather than something you eat by the spoon.

Kombucha and water kefir — fermented drinks, plant-based, though often sweeter than people realise.

Pickles — only if brined in salt rather than vinegar. Most jars on a shelf are vinegar pickles with nothing living in them.

Everything we make falls in the first group: cabbage, sea salt, and whatever vegetable or spice the flavor is named after. No dairy, no fish, no honey, no starter culture of animal origin, no vinegar and no sugar. Five flavors plus the brine on its own, all raw, all fermented in glass and shipped cold.