Konbucha works, also. Lot of people ferment their own, after getting the grains.
But I love keifir.
One of the really best is Japanese fermented beans, “NATTO”.
ALL of Japan either LOVES it or loathes it —there is little “in-between”.
It is sticky, and to me it smells like a fart. I’m serious.
I loathe it, but there are TONS of people in Japan who are nuts about it.
It is a very, very concentrated form of probiotics.
Some people stir a special MUSTARD into it.
Sounds gross, huh? But Japanese gastroenterologists say it’s the bomb.