Fermentation has long been central to ancient healing systems. In the Ayurvedic tradition, preparations such as Asava-Arishta and Sandhana Kalpana were fermented herbal infusions that used natural yeasts and microbial starters to enhance potency. Whereas, in shamanic rituals, plant-based brews were fermented where naturally occurring microbial communities played a key role.
Both traditions depict that fermentation isn’t simply breaking down plant matter so we can extract compounds. Instead, it’s a transformative process.
Here’s a glimpse of the value of fermentation:
Bioavailability of nutrients: complex compounds become easier for the body to absorb
Nutrient levels: antioxidants and B vitamins increase in foods like soy and grains
Creation of nutrients: such as beta-glucans (soluble fibres that assist immune action) and polyphenols (plant-based antioxidants that help fight inflammation) occurs
Postbiotics: are formed as beneficial by-products, such as polysaccharides that support gut balance
Health benefits: improved digestion, immunity, and metabolic regulation are increasing found in research
This is why fermented foods such as soy, dairy, and turmeric are taking the forefront in modern research.1, 2 They represent a shift beyond isolated actives, making it worth knowing the ancient wisdom that goes behind the process.
The nutritional and functional outcomes of fermentation depend greatly on the techniques employed.3
While many supplement processes rely on single-strain cultures for consistency, the most advanced forms use complex biofilms of diverse microbes, such as kefir grains and kombucha SCOBYs. These living cultures contain symbiotic communities of bacteria and yeasts that work together through multiple metabolic pathways.
As the microbes consume natural sugars from plant or herbal substrates, they secrete enzymes and organic acids that gradually break down cell structures. This activity kickstarts the transformation.
Biodiversity is key to this process. The greater the variety of microbes, the broader the spectrum of compounds generated. This intricate exchange between species gives kefir and kombucha their distinctive benefits and makes symbiotic fermentation one of the most potent methods for enhancing nutritional and functional value.
At Living Nutrition, over a decade of research and refinement has shaped a dual-phase kefir–kombucha fermentation system that captures the biodiversity of natural ecosystems with the precision of controlled processing. The method combines organic water kefir grains with kombucha SCOBYs, creating a dynamic symbiosis between bacteria and yeasts that enhances both enzymatic and postbiotic potential.
Each ingredient is fermented in small 10-litre vats under optimal temperature and pH conditions. Over several weeks, microbial activity is monitored until peak transformation is reached, ensuring consistency and potency across batches.
Once complete, the entire ferment is gently freeze-dried to preserve its natural matrix of bioactive compounds, curating a highly active and bioavailable food-form supplement.
“Our therapeutic fermentation process has been developed following traditional principles but with a level of precision only modern science allows. It’s rewarding to watch the cultures evolve into their perfect state.”
— Graham, Living Nutrition’s Co-Founder & Nutritional Therapist
Take our Organic Fermented Symbiotic. It’s formed from fermented sprouted soybeans, and then freeze-dried to preserve probiotics, prebiotics, and postbiotics. With a living matrix of over 30 billion cultures across 120 species, it supports digestive balance in an organic, food-first format with zero binders or additives.
Fermentation is fast becoming a defining innovation within the natural health industry. As consumers increasingly seek minimally processed nutrition, fermented formulations deliver authenticity, efficacy and differentiation on shelf. More than a process, it embodies today’s food-first supplement ethos, making nature’s intelligence and scientific precision work in harmony.
