A lesser known benefit of fermentation

We often get asked: “What are the benefits of fermented foods?”

Most people have heard the usual answer:
They’re full of beneficial bacteria that support your gut microbiome — helping to keep your gut health in good shape.

But there’s another benefit that doesn’t get nearly as much airtime, and one we think is worth highlighting:

👉 Fermentation helps your body absorb more nutrients from your food.

It's all about bioavailability

That's a technical term used to describe how easily your body can access and absorb the nutrients in what you eat.

You can eat a super healthy meal — but if your gut can’t unlock those nutrients properly, you’re not getting the full benefit.

Fermentation gives your gut a head start

When veg is fermented, the friendly bacteria naturally present (like Lactobacillus) start breaking down tough fibres, softening plant cell walls, and reducing compounds like phytic acid, which can block the absorption of things like iron, calcium, zinc and B vitamins.

That means your gut can get to the good stuff more easily — and use it more effectively.

A lesser known benefit, but, we think, a useful one.

More goodness, less effort

So next time you tuck into some of our Kimchi or Kraut, they’re not just a delicious condiment, they’re also helping your gut get the most out of the nutrients on your plate.