Fermented foods are suddenly all the rage, but what are they, and what are their benefits?

Fermented foods are all the rage, but what are they? Health Correspondent Niamh Griffin investigates

Fermentation releases processes which add to the flavour or texture of food as well as prolonging its shelf-life. Photo: Noel Sweeney

From farmer’s markets to supermarket fridges, foods like kefir and kimchi are suddenly everywhere. But are they really good for our gut — and why should we care so much about gut health anyway?

This explosion of interest is built on scientific discoveries that our intestines are host to trillions of good bacteria which can have a significant impact on our behaviour and brains.