New Cooking Trend 2025: Why is everyone falling in love with fermented foods?

In 2025, fermented foods have become the stars of the culinary world! From spicy Korean kimchi to homemade kombucha, these foods not only have unique flavors, but also work wonders for your health. But why is this trend suddenly so popular?

Why are fermented foods becoming popular?

Nutritionists say fermented foods like yogurt, kefir, and homemade pickles are full of probiotics that improve gut health and boost the immune system . On social media platforms like Instagram and TikTok, home chefs share easy recipes for making kimchi or sourdough bread that have garnered millions of views. For example, a TikTok video of a New York chef making vegan kimchi has garnered over 2 million likes!

This trend isn’t limited to home kitchens. Famous restaurants in Tehran and other major Iranian cities have also filled their new menus with fermented foods, from local pickles to kombucha drinks flavored with saffron and rose water. “Fermentation is an ancient method that has now been combined with modern science, and people are loving this return to the roots,” says celebrity chef Sara Ahmadi.

List of fermented foods

Fermented foods have a unique flavor, texture, and health benefits due to the fermentation process, which is carried out by microorganisms such as bacteria or yeast. Below are 10 unique fermented foods with brief explanations:

1. Kimchi: Korean fermented vegetables, usually with Napa cabbage and red peppers. Spicy, sour, and full of probiotics.
2. Miso: Japanese fermented soybean paste. Used for soups or sauces and has a strong umami flavor.
3. Kefir: A fermented dairy drink similar to yogurt, with bacteria and yeast. Rich in probiotics and slightly carbonated.
4. Kombucha: Tea fermented with yeast and bacteria (Scobie). It has a sweet and sour taste and is energizing.
5. Sauerkraut: German fermented cabbage. Crispy, sour, and rich in fiber and vitamin C.
6. Tempeh: Indonesian fermented soybean product. Has a firm texture and nutty flavor, a meat substitute.
7. NATO: Japanese fermented soybeans. It has a pungent odor and a sticky texture, rich in protein.
8. Sourdough: Bread made with naturally fermented dough. Mild sour taste and easy to digest.
9. Traditional Doogh: A fermented Iranian dairy drink. Cooling and rich in probiotics, sometimes with mint.
10. Shoemaker: A fermented Kurdish or Turkish cheese. Spicy flavor and creamy texture, often made with sheep's milk.

These foods not only have a variety of flavors, but they also help with digestive health due to probiotics.

If you want to try this trend, start with a simple recipe. To make homemade kimchi, all you need is cabbage, salt, garlic, ginger, and red pepper. You'll have a pickle full of flavor and nutrients in less than a week! For the full recipe, watch our new video on the site.

What do you think? Are you ready to bring fermentation into your kitchen? Let us know in the comments!