Look for a kind with multiple varieties of probiotic cultures (Stonyfield, for instance, has six).
Like sauerkraut and sour pickles, this spicy Korean cabbage dish is made by a process of fermenting, and it contains many probiotic strains.
We like the probiotic-packed effervescence of kombucha. Since it’s made by fermenting black tea, it can contain 0.05 percent alcohol -- so be mindful of that if you’ll be driving.
Miso paste is made by fermenting a mixture of soybeans, barley, rice, and other grains. To maximize its probiotic powers, mix the paste into food or soup just before it comes off the heat (do not let it boil).