Ragi cultivates his kombuchas and his kimchi on the lutry tops

“We have millions of employees!” Marries David Achard in the cellar of his house on the Hauts de la Croix-sur-Lutry. But we calm down, no clandestine hides in the basement. From three families, these workers even have small names: Bacty, Yeasty et Moaldlyfor bacteria, yeast and mold. “It’s prettier in English,” comments the entrepreneur.

With her partner and partner, Sara Fernandez (as well as David’s father), they launched the Ragi brand – closing in Indonesian – in their London cuisine in 2020. Back in Switzerland, they created a real laboratory from which come out now Kombuchas, TibicKimchis and Tempeh. Fermented drinks and foods to tastes that vary depending on the seasons.

It was on the occasion of the confinement that the couple bit the hook of fermentation. Both, convinced that ecology and food go hand in hand, worked in a start-up using AI to reduce food waste. “We had six months of vacation paid, after losing our posts, it’s rare!” So we read books on the subject and we were inspired by other English companies, numerous in the sector of life foods“Says David Achard.

The fermentation bible

A book particularly marked the graduate of the Lausanne hotel school: “The Noma Guide to Fermentation”. “It’s his Bible!” Smiles Sara Fernandez. The sum written by the chief of the noma (now closed), René Redzepi, and David Zilber, considered one of the pioneers of the genre, is a real manual for those who want to get started. Material, technical, everything is there.

“We did a lot of tests, it smelled very hard the cabbage with us,” recalls David Achard, admitting that he is still caring for a Kimchi fume. The idea of ​​climbing Ragi resulted from the desire to “offer non -pasteurized products so that people take care of their microbiota”. Swiss legislation does not make it possible to advance the potential benefits of these foods, but Sara and David are convinced by their probiotic virtues. “We know the links between the intestine and the brain,” recalls Sara Fernandez, trained in psychology in her country of origin, Spain. There is only one step to understand that healing your microbiota is equivalent to treating its mental health a little …

Washable stone labels

But Sara and David, both vegans, have no intention of turning into gurus. “We don’t cry too much on the roofs that our products are vegan, because it blocks some people. On the other hand, consumers like to know that everything is organic, and comes 98% from Switzerland. ” They will also like to learn that the pretty Ragi labels, made by the sister David graphic designer and printed on recycled stone, resist washing. “We discovered it by chance, but it’s great!” As plastic exciting the tempeh is recyclable to compost.

Sara and David products already have many followers, who sometimes opt for one of their monthly subscriptions. Because “the diversity of types of bacteria is the key,” warns Sara Fernandez. “A client who could no longer eat seed fruit has enhanced there by consuming this kind of food,” she rejoices. A spoon of fermented food whatever eating would guarantee a good balance, according to several recent studies. This precept is also found in Japanese gastronomy, where fermented plum often accompanies the meal.

Vegan restaurateurs such as the firefly, in La Chaux-de-Fonds, or roots, in Lausanne, use certain duo products. But the goal is not to industrialize the concept. “We are due to non-pasteurization, in order to keep bacteria. It was a big decision to make, because the consequence is that our drinks are prohibited for under 16: as they continue to ferment, they enter the class 0.5 ° -1.2 ° and not in drinks Alcohol -free. “

Kimchi, kombucha, «tibico», késako?

The Kimchi is a Korean fermented preparation based on Chinese cabbage (or possibly kale). The vegetable is embellished with a mixture of garlic, ginger, red chili (chili), fish sauce or miso and fruit, such as apples. (9 or 10 fr. The 250 g)

The Kombucha is a drinking based on fermented sweet tea thanks to a mother named Scuby (to symbiotic culture of bacteria and yeast) in English. It can be flavored in a thousand ways during its second fermentation. At Ragi, there are, depending on the season, apple, pear, kiwi, but also strawberry or violet for a special Valentine’s Day edition. (4 fr. 50 the 330 ml)

The tibicoor water kefir, is an acidiced drinking fermented from Latin America based on water kéfir, microorganisms (yeasts, lactic bacteria and polysaccharides). He is then flavored like the Kombucha. (4 fr. 50 the 330 ml)

The tempeh is a fermented Indonesian food (two days) based on soybean seeds linked by a mushroom, ultra -protected and used as a meat substitute. At Ragi, each season has the right to its templeh: soy in winter, chickpea in the spring, green pea in summer and Beluga lens in autumn. It must be consumed during the week. (8 fr. The 200 g)

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