cooking bean sprouts and fermented foods

A lot of people on the fermenting and sprouting subs are adamant that you have to eat bean sprouts and ferments like kimchi and sauerkraut raw, otherwise it’s completely pointless to consume them.

But fermentation or sprouting theoretically makes certain nutrients more bioavailable, and I’m just wondering…if I cook sauerkraut/kimchi or raw bean sprouts, I’ll obviously miss out on probiotics and enzymes. But even if I cook them, I’ll still get the improved availability of protein and other nutrients, right? It won’t be totally pointless? Is it better to eat cooked sprouts/fermented greens than no sprouts/fermented greens?