Fermented foods like kimchi and kombucha are having a major moment, but do they actually live up to the health hype? I started eating kimchi daily for gut health and noticed better digestion within a couple of weeks, though it could easily be placebo. Probiotics in fermented foods are more diverse than those in most supplements, yet the research on long-term benefits is still thin. Is the fermentation trend a real nutritional win or just another food fad we'll look back on with embarrassment?