Kimchi, a staple of Korean cuisine, is a fermented cabbage dish packed with probiotic bacteria. These beneficial microbes can bolster your immune system, potentially helping to fight off infections, including HIV. Studies have shown that kimchi's powerful anti-inflammatory properties may also contribute to a reduced risk of cancer development.

Sauerkraut, a traditional fermented cabbage dish from Germany and other European countries, is another excellent source of probiotics. Its antiviral properties have been recognized, and a study published in the journal "Food and Function" revealed that sauerkraut can inhibit the growth of HIV. Additionally, sauerkraut's high content of vitamin C is linked to improved cognitive function, potentially aiding in the fight against neurodegenerative diseases.

Miso, a fermented soybean paste central to Japanese cuisine, boasts an abundance of probiotics, antioxidants, and enzymes. Research has indicated that miso possesses antiviral and anti-inflammatory properties, potentially offering protection against HIV infection. Furthermore, miso's rich antioxidant content may contribute to a reduction in oxidative stress, which is believed to play a role in neurodegenerative diseases.