Barley grains of different varieties were subjected to solid-state fermentation (SSF) using Aspergillus awamori, and the subsequent enhancement of phenolic compounds and antioxidant properties was investigated. Among the control samples (Unfermented barley grains), variety BH-393 exhibited the highest total phenolic content (TPC) value (3.03 mg/g GAE dwb). Fermentation led to a significant increase in studied properties. On the 10th day of fermentation, variety BH-902 displayed the highest increment in TPC value (2.71–11.56 mg/g GAE dwb). Barley grains subjected to biotransformation exhibited superior characteristics compared to their unfermented counterparts. The improvement in TPC values corresponded to an augmentation in the antioxidant capabilities of the fermented barley. •Barley varieties underwent solid-state fermentation with Aspergillus awamori.•Fermentation showed positive influence on phenolic compounds of barley grains.•Variety BH-902 showed the most substantial increase in phenolic content.•Fermented barley have potential to prepare superior quality food products.