Artisanal lacto-fermentation of organic vegetables: kimchi, sauerkraut, pickles and condiments from Western Switzerland.
Fermentierra Laurent Cornu
Rue du Village 15, 1424 Champagne (VD), SwitzerlandNew on Amplifa
About Fermentierra
Fermentierra is a Swiss sole proprietorship based in Champagne in northern Vaud at the foot of the Jura, run by founder Laurent Cornu. The family-workshop company produces living, artisanally fermented organic products: lactic-acid-fermented vegetables such as kimchi, sauerkraut, fermented cucumbers, carrots in the Moroccan style, black radish and vegetables in brine, as well as condiments and sauces such as mustard, black garlic and sauces. All raw materials are organic Swiss vegetables from trustworthy and traceable supply chains; the company is certified to organic standards by bio.inspecta. In addition to production, Fermentierra offers fermentation workshops in Champagne as well as tailored formats for team events, and supplies specialist retailers and the gastronomy sector via catalogue and trade terms. The products are available directly online and at several points of sale in Switzerland.
- Site
- Champagne (VD)
- Processes
- Lacto-fermentation (lactic acid fermentation) of vegetables – kimchi, sauerkraut, pickles,, Production of condiments and sauces (mustard, sauces, black garlic), Fermentation workshops (courses, knowledge transfer), Fermentation workshops (apéro workshop, team events, tailored formats), Subscriptions (seasonal subscription), B2B sales (catalogue and trade terms for specialist retail)
- Materials
- Organic Swiss vegetables, Concombre (cucumber), Carrot, Cabbage (Shanti Chou, sauerkraut), Black radish, Shiitake mushrooms, Lacto-fermentation (lactic acid fermentation), Cucumber
- Certificates
- Organic certification, Organic certification (bio.inspecta)
- Industries
- Food / Craft (fermented organic foods), Specialist retail and gastronomy, Food/Craft (fermented organic foods)
- 01
Selection and purchasing of organic Swiss vegetables
- 02
Processing (cutting, salting, pounding)
- 03
Lacto-fermentation (lactic acid fermentation)
- 04
Filling into jars
- 05
Distribution via shop, specialist retail and points of sale
- 06
Fermentation workshops and knowledge transfer
Raw Materials and Processes
Lacto-fermentation (lactic acid fermentation)
Process for producing raw, living fermented vegetables such as kimchi, sauerkraut and pickles.
Organic Swiss vegetables
The basis of all products; sourced from trustworthy and traceable supply chains.
Cucumber
Base of the fermented cucumber, classic and spicy.
Carrot
Used for fermented carrots in the Moroccan style.
Cabbage
Raw material for sauerkraut variants such as Sea Sauerkraut and Balkan Sauerkraut as well as Shanti Chou.
Black radish
Fermented with only a pinch of salt as a standalone speciality.
Shiitake mushrooms
Ingredient of Kimchi Suisse-Chi No. 2.
Black garlic
Fermented condiment of the range.
Mustard
Base of the produced condiments and sauces.
Site
Champagne
CHProduction workshop, workshops and shipping
- Materials
- Organic vegetables
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Lacto-fermentation (lactic acid fermentation) of vegetables – kimchi, sauerkraut, pickles,Other | – | – | – | – | Organic vegetables (Switzerland) |
| Production of condiments and sauces (mustard, sauces, black garlic)Other | – | – | – | – | Mustard, Black garlic |
| Fermentation workshops (courses, knowledge transfer)Engineering | – | – | – | – | – |
Additional services
Quality
The raw materials are carefully selected; all products are bio.inspecta-certified organic foods from traceable Swiss supply chains.
| Evidence | Champagne |
|---|---|
| Organic certification (bio.inspecta) |
History
Foundation of Fermentierra by Laurent Cornu in Champagne in the Jura region; the company has existed for more than five years (as of source).