Hi! We're David and Sara, the founders of Ragi
Passionate about nutrition and mental health
If we are what we eat, Sara is (vegan) cheese
Studied Hospitality Management in EHL
Passionate about animals and sustainability
If we are what we eat,
David is bread
These are the Ragis
Ragi means ferment in Indonesian. They are responsible for transforming the food during fermentation. It's thanks to them that we can enjoy delicious kombucha, kefir, kimchi, or tempeh.
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 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 share everything we have learnt.
To share food that inspires others to live a healthier and more conscious life.
for the environment,
for the animals,
for the people