Probiotics
These days, everyone seems to know that fermented products such as yogurt, kombucha and kefir contain digestion-friendly probiotics. Those can be a time-consuming challenge to make, but are more easily sold in retail settings.
Schmidt’s secret
Kimchi. His Pittsburgh-based team makes 10 gallons per week using napa cabbage, green onion, apple, pear and onion. “Our kimchi isn’t buried in the earth for two months the way it would be in Korea, but it has a great flavor and feel and profile,” Schmidt says. Carnegie Mellon’s housemade kimchi tops ramen and rice bowls, and is also a hit on a flatbread with Asian marinated flank steak.