Professor Tim Spector

And I love kimchi.

Now, I hated it at first, but I'm now a real addict.

Then you've got kombuchas.

You see those in most supermarkets and stores.

That's fermented tea.

And the good ones can have 30 or 40 of these.

There's another type, water kefir, which isn't as popular, but I think we're going to see more of it.

Tibicos is the other name for it.

It's grains with lots of microbes in it, a bit like milk kefir, but with fruit added.

And then you've got all the misos you get in Japan.

Miso soup, miso paste, tempes, all these ferments.

Around the world, there's hundreds of different ferments.

In nearly every continent has their own type of ferment.

In Africa, there's all kinds of fermented beers and porridges.

And of course, these are the live ones, but they've also got lots of dead ferments.

Obviously, bread is a dead ferment.

Everyone makes sourdough.

Then you've got wines and beers.

And interestingly, again, very new science, dead ferments actually have some health benefits.

So I used to be very dismissive of