Culturing dairy products adds enzymes and provides probiotic benefits. This is an especially helpful process when using pasteurized milk, where the original enzymes and living biota have been cooked out.
Kimchi offers an unlimited canvas on which to paint different flavors. Use any crunchy fresh vegetable or tweak the paste by varying the amount of ginger, garlic, fish sauce, and red peppers to customize the taste exactly to your liking.
Milk kefir and kefir cream are probiotic beverages that have been cultured using kefir grains. Very easy to make and yields a tangy, yogurt-style beverage. Great in smoothies, over fresh fruit, salad dressings, and ice cream.