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Top crackers or crostini with goat cheese, labneh or other spreadable cheese, and serve with dollops of this tangy-sweet chutney. Or use the chutney as a flavorful condiment for salads or roasted pork chops, tenderloin or chicken.

Curtido makes an excellent garnish for fish, pork or veggie tacos, or for tortilla soup or posole. Also, serve it over grains, eggs or beans; use it to make a savory baked tart; or add to spice up a dish of choucroute garnie, an Alsatian recipe for sauerkraut served with sausages.

This kraut makes a beautiful and delicious condiment for burgers, brats and sausages. You can also serve it over potatoes, use it as a garnish in beef stew, or pair it with roasted pork tenderloin or pork chops.

Serve over chicken, turkey, pork or veggie sausages, or add kraut to a sandwich or wrap. Add a pop of flavor by stirring kraut into a salad of beans and greens, or a bowl of rice.

For a pretty look, buy small carrots that still have their green tops attached, and trim the tops down to ¼- to ½-inch. These fermented veggies taste great as an addition to a Bloody Mary or veggie tray, or on top of a Cuban sandwich. Also, use them to jazz up scrambled eggs, salads, rice, quinoa bowls and tabbouleh.

Drink water kefir as a hydrating beverage with probiotic benefits, or add it to a smoothie or juice blend. You can purchase kefir grains online at yemoos.com. We used raw Harmless Harvest coconut water, but any raw brand will work.

Satisfy your cereal craving with this simple, gut-friendly recipe from wellness expert Robyn Youkilis.

This recipe achieves the perfect crust-to-filling ratio—the crust is not too thin, and the filling is a zesty, creamy custard.

Using a little less sugar than most, this limoncello recipe is addictive as a chilled after-dinner apertif. The recipe uses only the lemon peel, so you can juice the lemons and make lemonade or freeze the juice for later use.