7 Gut-Healthy Recipes That Use Fermented Foods

Place all the ingredients in a pint-sized mason jar or airtight container, cover, and shake until well mixed. Shake just before serving.

In a small bowl, mix together miso, vinegar, mirin, and brown sugar. Place fish on a baking sheet lined with aluminum foil.  Brush miso mixture over fish (you can marinate the fish marinate for 30 minutes or overnight in the refrigerator if desired).

Set oven to broil on high and cook fish for 5 to 6 minutes, until fish looks caramelized and brown.

Place ½ cup yogurt into the bottom of each of 2 glass jars. Top with a drizzle of honey, if using. Add ¼ cups each of raspberries and blueberries and 2 tbsp of granola to each jar.

Repeat with a second layer of each ingredient in each jar. Cover and refrigerate until serving.

Preheat broiler and line a baking sheet with aluminum foil.

In a small bowl, combine the brown sugar, paprika, salt, pepper, chili powder, onion powder, garlic powder, and cayenne pepper. Stir to combine.

Place the fish on the prepared baking sheet (skin side down) and drizzle with the olive oil, being sure to evenly coat the fish. Sprinkle the fish with the barbecue spice mixture, patting it into the fish to evenly coat all surfaces. Place the fish into the preheated oven and cook until it is almost cooked through and flakes easily with a fork, about 4 to 6 minutes. Watch the fish closely, as broilers vary and the cooking time will also be affected by the thickness of the fillet.

Once the fish is cooked, flake it gently with a fork and divide it evenly between the 8 tortillas. Top each taco with corn, kimchi, and a squeeze of lime juice. Serve with the remaining lime wedges.

In a bowl, stir together kefir and maple syrup.

Evenly divide granola among 6 4-oz ice pop molds. Top each with fruit and kefir mixture, making sure that the kefir is evenly distributed and no air pockets remain. Place the mold in the freezer on a flat surface and freeze until solid, at least 4 hours.

In a small bowl, whisk together soy sauce, vinegar, peanut butter, and pepper.

Place a wok or nonstick skillet over medium heat and add oil. When oil is hot, add tempeh and cook, stirring frequently, until golden brown, about 3–5 minutes.

Add garlic and ginger. Sauté until fragrant, about 1 minute. Add asparagus and cook, stirring frequently, until asparagus is bright green and tender, about 5 minutes.

Use water to deglaze pan as needed.

Serve asparagus and tempeh over rice or quinoa.

Remove the outer leaves from the cabbage and thoroughly rinse the entire head. Chop the cabbage into quarters and remove the core with a sharp knife. Cut the cabbage crosswise into thin strips.

Place cabbage in a large mixing bowl and sprinkle salt over it. Use your hands to massage and squeeze the cabbage, evenly distributing the salt. Continue to massage the cabbage until it becomes wilty and produces a liquid, about 5 to 10 minutes. Add the caraway seeds, if desired.

Pack sauerkraut into a clean quart-sized mason jar. Continue packing down to eliminate all of the air from the mason jar.

To weight the cabbage down, use a fermenting weight or several clean marbles, making sure that all of the cabbage is submerged in the salt liquid. Over the next 24 hours, continue to pack the cabbage down, as needed, to remove any air that is produced and submerge all parts of the cabbage.

Place the mason jar in an average room temperature (ideally 65 to 75 degrees F), dry location, out of direct sunlight. Allow the cabbage mixture to ferment for 3 to 10 days (depending on how tart you prefer the flavor), checking daily and pressing down as needed. If mold appears, discard the mixture and try again.