The effect of living cultures can feel very subtle, though it may sometimes be more noticeable. Eating this kind of vegetable regularly is the best way to judge for yourself how it suits you.
One or two tablespoons a day is often suggested as a simple guide. In Korea, fermented vegetables are served as an accompaniment at many meals. That is how we prefer to enjoy them too: raw, like a small seasoned salad, so that the living cultures remain intact.
Of course, there is no reason to force yourself. If this way of eating appeals to you, it is worth trying in small steps. An unfamiliar flavour can take a little getting used to, but the palate often adapts quickly. Listening to yourself and changing habits consciously is a delicate and rewarding art.
These wonderfully tangy foods work just as well as a quick bite as they do in a more elaborate recipe. Cooking need not be an obstacle: we are often quite happy with a delicious sandwich filled with one of our preparations, or a Fermentierra pasta salad. Let the flavours surprise you and pair them with your favourite classics. There is always room for pleasure and wellbeing on the same plate.