Ragi Fermented Foods & Drinks

Our Story: It's 2020 and the world is on hold because of a pandemic. We just lost our jobs and are told to stay at home. In our tiny studio in East London, David makes his first kimchi and Sara reads about the gut-brain connection. A week later, David stops his production because the flat smells like farts. Instead, he buys Noma's book and begins to research about fermentation around the world. On the other hand, Sara starts thinking not only about what she likes eating but also about what is good for her gut microbes. Six months later we decide to come back to Switzerland and start our own production of quality fermented foods and drinks made with organic, local, and seasonal ingredients to help people feel better. Our Products: 🥬 Kimchi: Traditional Korean dish made of lacto-fermented vegetables, primarily napa cabbage and spices. Often used as a side dish, mixed with rice, in salads, or as a topping for pizza and raclette. 🫖 Kombucha: Milenary drink known as "the elixir of life". Slightly effervescent fermented tea drink made with tea, sugar, and a SCOBY (Symbiotic Culture of Bacteria and Yeast). The sugar is mostly consumed by the microorganisms during the fermentation process. Its acidic nature acts as a natural preservative. 🥂 Tibicos (Water Kefir): Fermented beverage made by culturing sugar water with tibicos grains, producing a mild, fizzy drink that’s then flavoured with natural fruits and plants. 💪Tempeh: A traditional Indonesian food made from fermented soybeans (we also make it with chickpeas, lentils, and green peas). It's high in protein and often used as a meat substitute. Vegan and non-pasteurized to keep all the good microorganisms alive! 100% natural. 🌱 Sustainable packaging.