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A London gastroenterologist, Dr. Shaun Peston, told the Daily Mail that fermented foods can lower colorectal cancer risk by improving gut microbiome balance with probiotics. He named five fermented foods: kimchi (fermented napa cabbage with garlic, ginger, and chili), kefir (a fizzy fermented milk), kombucha (fermented sweet tea), miso (Japanese fermented soybean paste), and sauerkraut (fermented cabbage). Kimchi’s natural probiotics, antioxidants and vitamin C may support heart, metabolic and intestinal health; a 2022 World Kimchi Research Institute report linked higher fermented cabbage intake to lower BMI and reduced obesity. Dr. Peston advised choosing “naturally fermented” products (look for tiny bubbles in the liquid) and avoiding high-sugar or preservative-laden commercial items. He also recommended eating small amounts frequently and rotating different fermented foods to maximize benefits. Recent research in Frontiers in Nutrition (2025) supports fermented foods’ role in easing bloating and improving bowel function.