Garlic is rich in many active plant compounds and has been traditionally used to support immunity and strengthen the body and its defences.

Fermenting garlic creates powerful new substances and substantially increases its antioxidant capacity, while transforming its polyphenols and flavonoids, and increasing bioavailability.

Fermenting garlic is the best way of activating the compounds within and produces a highly bioavailable living synergy of micronutrients with an enhanced nutrient profile. Fermentation is highly effective in converting key compound allicin into its active form: S-allyl cysteine (SAC) which contributes to many of its health benefits. Fermenting garlic also ensures it works with, rather than against your microbiome.

Organic Fermented Garlic offers powerful seasonal support as well as year-round support for overall health.

In recent years, considerable attention has been given to its main bioactive compounds, particularly polyphenols, flavonoids, flavanols, tannins, saponins, polysaccharides, sulfur-containing compounds, and enzymes.

S‐Allylcysteine, is produced in large amounts during garlic fermentation and is a key compound responsible for the multiple pharmacological activities of garlic.

Fermented garlic is packed full of various antioxidants that help to fight free radicals, reduce inflammation and prevent oxidative damage to our cells