In the past I have cautioned people to be mindful of their consumption of fermented foods and only consume them when a positive response is evident.
I don't discount my previous advice now but I do frame fermented foods in a more enthusiastic light. Rather than presenting them as a potential problem, I recommend them! The use of probiotic cultures to make our own fermented foods (sauerkraut, kefir, yogurt), and the use of only grass fed, full fat dairy, can make a difference in how our body responds. Also, a diet that is free of inflammatory foods like sugar, grains and processed dairy can be continuously inflamed and reactive. Quitting these foods can change the state of the gut so dramatically that a much larger menu of food choices opens up to us.
Tempeh, sauerkraut, full fat live bacterial yogurt or sour cream and kombucha (in small amounts) are a few of this important category of beneficial foods.