Activated with water and sea salt to boost nutrient absorption and improve digestibility. Activating walnuts involves soaking them in salted water for several hours before drying. This process reduces phytic acid and enzyme inhibitors, enhancing the absorption of minerals like iron and calcium. Soaking also improves digestibility by triggering germination, which breaks down complex compounds and activates helpful enzymes. Nutritionally, soaking increases the availability of vitamins like vitamin E, while enhancing enzyme activity to boost nutrient absorption. Additionally, the salt reduces bitterness from tannins in the skins, giving activated walnuts a softer texture and milder taste, making them easier and more enjoyable to eat.