Living fermentation at the heart of French-speaking Switzerland
An adventure that began with a jar
Five years ago, Fermentierra began in a corner of a kitchen with a simple dream: to help people rediscover the forgotten qualities of lacto-fermented vegetables. At the time, few people in French-speaking Switzerland were talking about artisan fermentation. Today, this ancestral practice is enjoying a revival, and Fermentierra has become a recognised name in the field.
From local markets and specialist talks to the growing number of shop shelves carrying our jars, our presence has strengthened over time. Every creation reflects the same intention: to offer food that is living, responsible, accessible and, above all, delicious.
A symbolic milestone: five years of fermentation, learning and passion
Celebrating five years is not only about blowing out candles. It is also a chance to look back at the road travelled: thousands of jars, vegetables from local growers, shared workshops, enthusiastic feedback and a great deal of listening. At Fermentierra, we have always wanted to listen to living things — both those bubbling in our jars and those bringing our community to life.
These five years have allowed us to lay strong foundations for a coherent, artisan project rooted in its region. Today, we are proud to help eating habits evolve towards greater awareness, more care for the microbiome and more pleasure.
Why is fermentation winning over more and more people?
Fermentation is not a fad. It is a return to essentials. In a world saturated with ultra-processed products, frantic pace and miracle promises, lacto-fermentation offers another rhythm: the slow passage of time, natural flavour and lasting dietary balance.
Rich in microorganisms produced during fermentation, a fermented vegetable stands out for its aromatic complexity and its thousand-year tradition. Today it has a place in a varied and balanced diet, amid growing interest in digestive comfort and the gut microbiome. Easy to use, these foods can brighten up a wide range of everyday dishes.
Try, for example, a spoonful of Shanti Chou (raw sauerkraut) on toast, a few slices of fermented beetroot in a salad or even a sparkling fermented juice as an apéritif. The effect on flavour is immediate — and often leaves you wanting more.
Fermentierra: an established voice in French-speaking Switzerland
Over the years, Fermentierra has become a recognised voice for artisan fermentation in French-speaking Switzerland. Our approach combines tradition with modern standards, appealing to curious newcomers as much as professionals in health and gastronomy.
We have been invited to speak at integrative nutrition events, worked with committed chefs and welcomed hundreds of participants to our workshops, all keen to learn more about living food. This recognition matters to us because it encourages us to keep raising the bar in quality, education and innovation.
A birthday, a celebration and an invitation
On 21 June 2025, we celebrated our fifth anniversary with a special event. In partnership with Kosmos Drinks, we were delighted to welcome three exceptional guests:
- Sandor Ellix Katz, author and pioneer of wild fermentation
- Olivier Bourquin, a specialist in integrative health and sustainable performance
- Ludovic Burrel, artist, publisher, co-founder of it: éditions and teacher at art schools
The event was open to anyone who wished to discover fermentation, deepen their knowledge or simply enjoy a vibrant moment centred on it. It was the perfect opportunity to taste, ask questions and perhaps leave with a desire to bring a little more living food to the table.
Would you like to try?
If you do not yet know our creations, this may be the right time to take the first step. Fermentierra offers a varied range of fermented vegetables, black garlic, mustards and other specialities, available online and through our retail partners.
If you are already a fan, why not introduce someone close to you to our jars? Every jar is a doorway into a world of flavour and vitality.
Five years — what comes next?
We do not have a fixed plan. We simply have the same enduring desire: to keep creating, sharing, learning and working with the living world. We want to cultivate the art of slowing down, listening to the seasons and moving towards healthier habits — without ever sacrificing pleasure.
Thank you for sharing this journey with us. If you are discovering Fermentierra today, welcome. Living things are generous, and there is room for everyone at the table.
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