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Alive · made by hand in small batches in Lutry
Alive,
a little wild,
made close to home
Kombucha, tibicos, kimchi and tempeh, all made by hand in an old cellar turned fermentation lab above Lutry. Always alive, never pasteurised, and shaped by the seasons.
Bio · alive · vegan · never pasteurised · delivered across Switzerland
★★★★★
The kombucha is exceptional, and the tempeh and kimchi are so good you never feel like they are store-bought. Just like making it at home, but without the mess.
Marina
★★★★★
The kimchi in the latest shipment is so good I almost passed out. This batch went above and beyond. Thank you for crafting such a delightful, vegan product.
Sebastiano
★★★★★
Your tibicos are delicious and not too sweet, and I do not even like sweet drinks. Then I tasted the tempeh, amazing, unlike any I have had before.
Dominique
★★★★★
As well as being delicious, your products seem to have really helped restore my gut flora. Thank you.
François
The Ragi subscription · monthly
A new
ritual, every
month
Each month, you'll receive a seasonal kombucha, tibicos, kimchi and tempeh, plus a recipe card to inspire your next meal.
Save 10%, discover new seasonal flavours, and skip, pause or cancel whenever you like.
Your fridge. Your rules.
CHF 22.50
/month
10% off for subscribers · CHF 25 one-off
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Or choose your own adventure
Every subscription saves 10%. Prefer a one-off? Every Box works as a single order too.
In season now
A taste of
the season
→ the current line-up
The shop
Everything
we make.
One kitchen
Four ferments, and a few ways to bring them home. It all comes from the same hands, in the same cellar in Lutry.
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Fermentation 101
Why your gut
loves slow things
→ 3 min read
01
Slow is a way
of cooking
We follow the original recipes and the timings they ask for: weeks, not hours. In that time the lactic bacteria and the yeasts get to work.
They break proteins and fibres into smaller pieces, so the food arrives at your stomach already part digested. Along the way they create B vitamins, make minerals easier to absorb, and build a sour, deep flavour you cannot get any other way.
Nothing about it can be hurried, and that is the whole point.
02
Heat kills the
cultures
Most producers heat the finished product, or filter it hard, so it survives years on a warm shelf. It happens to kombucha and water kefir, and to most kimchi in a supermarket too.
It works, in the sense that the jar keeps. But heat kills the very cultures that did all that slow work. What is left is the taste of fermentation without anything living in it.
We never heat and never filter, which is why ours lives in a fridge and not in an aisle.
03
So your gut gets
all of it
Food that is fermented slowly and stays alive arrives twice as useful. The nutrients are already broken down and easy to take up, and the bacteria and yeasts are still there when they reach you.
There they join the hundred trillion microbes already living in your gut. That community handles digestion, mood, immunity and much more, and the more varied they are, and the more varied the food they eat, the better they do their work.
That is why we make four different ferments instead of one, and change them with the season. Slow, alive and varied. That is what your gut is actually after.
How we make it
It all starts
nearby
The seasons decide what we make. Time does the fermenting. Local growers supply the ingredients, and every bottle comes home to be used again.
Seasons
We follow nature, not a calendar. Every collection begins with what's growing nearby. We don't make the same drinks year-round because the best ingredients don't either.
Time
Fermentation can't be rushed. Every batch is brewed slowly, giving the cultures time to develop flavour naturally. No shortcuts. Just patience.
Nearby
We source organic fruit, herbs and botanicals from nearby growers whenever we can. Less travel means fresher flavours and stronger local relationships.
Return
Every bottle is cleaned, refilled and used again. It's a simple system that keeps waste low and our bottles in circulation.
Yes. Send us an email to skip, suspend or cancel, any time, with no notice period and no fee. We would rather you came back when you feel like it.
Food that microbes have already started working on. Bacteria, yeasts or moulds turn sugars into acids, gases and aromas, which preserves the food and builds flavour you cannot get any other way. Kombucha, tibicos, kimchi and tempeh are all made this way, and all of ours arrive alive.
The honest answer: a diverse gut is a healthy gut, and eating a range of live ferments is one of the nicest ways to feed it. That is exactly why we make several rather than one. Ours are raw, unpasteurised and far lower in sugar than soft drinks. Beyond that, we will let the research, and your own gut, do the talking.
Right across Switzerland (and Liechtenstein). We ship once a week, usually on a Monday, with Planzer, who deliver the next day. Delivery is a flat CHF 10, free over CHF 150. Free pick-up in Lutry, or at Racines in Lausanne.
In the fridge, always. Drinks keep up to a year (about 5 days once opened), kimchi up to two years and about a month once opened (wipe the rim each time), tempeh 10 days or a year in the freezer.
Everything is vegan, with no fish sauce in the kimchi. The drinks and tempeh are gluten-free and lactose-free. The one exception is kimchi, which contains miso: our suppliers test it gluten-free every time, but cannot guarantee 100% because of cross-contamination.
Of course. The Ragi Box makes a great one-off, and a discovery box at CHF 25 is a lovely way to taste the range. No commitment at all.
Only a trace. Because we never pasteurise, the kombucha and tibicos carry roughly 0.5 to 1.2% alcohol, produced naturally by fermentation, less than a ripe banana or a glass of orange juice.
The Ragi letter · monthly
One email a month.
Zero spam
See what's fermenting in the cellar, discover new seasonal flavours before anyone else, get a recipe to make that month, and occasionally dive into the world of fermentation, bacteria, and the gut. Once a month. That's it. Promise.
written by us · sent once a month
