I watched a TV program in Japan for health, where a researcher of fermented food advised a woman to take a bit of fermented food every meal for one week. She had a problem with her bowel movement, and it led to her skin problems. After the week of the trial, she got a significant improvement. She was excited about the excellent condition of her skin.
The fermented food she tried in that trial were yogurt, wed kimchi, miso soup, natto, fermented rice, onion, etc.
Maybe you can try. But there is a problem. Dr. Fushiki of the University of Kyoto, a famous scholar for fermented food, says, “Umami (savoriness) is global, but the flavor is local.”
Fermentation generates rich umami in food in most cases, but it usually accompanies a specific flavor, which often smells and tastes odd to people from other dietary cultures.
For example, as an ultimate example, most Japanese love natto (fermented soy with bacillus natto), but most people other than the Japanese will think of is “rotten” by its gooey outlooking and probably stinky smell.
Even such Japanese people can’t eat the “surstromming” of Sweden. (It’s a fermented canned fish called “the world’s most stinking canned food.”)
Those 2 are ultimate examples, but any fermented food presents the same challenge more or less to people from different dietary cultures.
But, it will be better that you keep a healthy diet with less challenge than trying something too special and can’t continue. It will be good for you to take your familiar fermented food every day, even by a little.
Yogurt is already popular in the USA.
You may not see wine as a fermented food, but it’s a fermented grape extract. Wine has rich polyphenols as the following;
(1) From the skin: Anthocyanin, Resveratrol, Tannin
(2) From the pulp: Anthocyanin
(3) From the seed: proanthocyanin, tannin, quercetin, catechin
Some people may be happy to find that wine makes you healthy as well as feeling good!
But, you can have too much of a good thing. Be careful to drink it just for your health, and never drink too much.