Green plants are recognized for their potent free radical inhibition, attributed to their bioactive compounds, such as phenolics, which neutralize free radicals by donating hydrogen atoms or electrons. Though present in small quantities, these bioactive compounds offer significant health benefits, including managing immune disorders, cardiovascular diseases, diabetes, and neurodegenerative conditions. Previous methods to enhance these compounds, such as physical processing, microencapsulation, genetic engineering, and solvent extraction, have limitations. Fermentation has emerged as an eco-friendly and effective alternative for increasing bioactive compound levels in green plants. This process involves the hydrolysis of phenolic fucosides by β-glucosidase, releasing free phenolics and enhancing bioactivity. This review focuses on some of the types of microorganisms that can be involved, as well as the types of green plants that have the potential to be enhanced with bioactive compounds.