Red ginseng is one of the most widely used adaptogenic herbs and highly valued as a health tonic in Asian cultures. Its root is rich in many active plant compounds and it has been traditionally used to uplift and invigorate.

Fermenting red ginseng is the best way of activating the compounds within it and produces a highly bioavailable living synergy of micronutrients with an enhanced nutrient profile while retaining the original energetic intentions of the plant. Research shows that fermenting the herb increases polyphenols and antioxidant acidity as well as significantly improving bioavailability. It is a fully live nutritional tonic to revitalise and rebalance.

Organic Fermented Red Ginseng is considered the most potent herbal adaptogen, rich in valuable micronutrients, enzymes, and full-spectrum compounds to bring balance and harmony to the body during demanding periods.

The major bioactive compounds of red ginseng are its ginseng saponins, known as ginsenosides, which have been researched for their positive benefits to the nervous system.

Studies show the structural diversity of ginsenosides may contribute to the multiple pharmacological effects of ginseng on diabetes, inflammation, stress, immune, cardiovascular system, and CNS. Research shows that fermenting the herb increases antioxidant activity.