People from all over the world have eaten sauerkraut for hundreds of years.
Sauerkraut is a staple food in both European and Asian cuisines. If it hasn't been processed, it's a great way to get live cultures.
If cabbage has been pasteurized, the germs in it that are good for you have been killed by the heat.
Kombucha is a fermented, fizzy drink made from tea, sugar, and a symbiotic culture of bacteria and yeast
The SCOBY turns sugars into alcohol and then acids, which are what give kombucha its characteristic sour taste.
Since tea is a good source of vitamins, kombucha probably has plant nutrients called phytochemicals that are good for you.
Kimchi, an important part of Korean food, is another type of fermented cabbage.
Most of the time, though, this side dish has more than just cabbage in it.
Napa cabbage, radish, salt, water, fish or soy sauce, garlic, onions, ginger, red pepper, and red pepper flakes are all common ingredients.
Tempeh is a plant-based protein made from soybeans that have been cured.
Since tempeh is usually cooked and processed before it is eaten, it is not likely to contain live cultures.