The power of fermentation
45 Strains
Microorganisms in our living culture
Small batch
Fermentation, never rushed
Clean capsules
No fillers, binders or additives.
Fermentation is an ancient process in which living microbes, like bacteria and yeast, transform food. For thousands of years, people have relied on it to preserve what they harvest and deepen its nourishment.
As they work, the microbes break down plant cell walls and complex molecules, making nutrients more accessible to your body. They also create enzymes, vitamins and other beneficial compounds that aren't present in the raw ingredients.
Most of our formulas are made with Symbio®, our living kefir and kombucha culture. The result is living nutrition that works in harmony with your body.
Key Benefits
Why fermentation matters
Give a plant time and a living culture, and four things happen.
Enhanced bioavailability
Fermentation breaks complex compounds into forms your body can readily absorb and use, so more of what's in the plant can reach you.Nourishment for your gut
Ferments carry living microbes, enzymes and the compounds they create. Together they help support the community of microbes already at home in your gut.Whole-food nutrient density
We start with the whole herb or food, so its full range of compounds stays together. Then the microbes add to it, creating new enzymes and beneficial compounds as they work.Easier to digest
The microbes do some of the digesting first. Fermentation breaks down compounds that can be hard on the stomach, so what reaches you is gentler and easier to take in.
Our Process
Symbiotic Process
Step one
It starts in the soil. We source organic, non-GMO herbs and whole foods, chosen at their peak for freshness and vitality.
Step two
The ingredients are fermented in small batches with Symbio®, our living kefir and kombucha culture of diverse microorganisms. Then we wait. Fermentation keeps its own time.
Step three
Once fermentation is complete, the blend is gently freeze-dried. Removing the water and moisture preserves the nutrients, enzymes and microorganisms that fermentation created.
Step four
Every fermented batch is analyzed for its activity, efficacy and effect before it moves on.
Step five
Select ingredients, such as mushrooms or herbals, are then added to complement the fermented blend for specific health needs.
Step six
Finally, the blend is slowly encapsulated without fillers, binders or additives, so the finished product stays as clean as the food it began as.
Koji process
Koji is one of Japan's oldest fermentation traditions. For centuries, the culture Aspergillus oryzae has been grown on steamed grains and legumes to make miso, soy sauce, sake and mirin.
As koji grows, it produces enzymes such as amylase and protease. These break starches into simple sugars and proteins into amino acids, which is where the deep, savoury flavour known as umami comes from.
The Book of Fermentation
Go deeper into the history, science and craft of fermentation with our complete guide.