Mūn Ferments was founded as a result of the need of one of its founders to solve a health issue. Jordi Dalmau, an engineer by profession, was diagnosed with Gilbert’s syndrome when he was 13 years old. An illness that is not serious, but causes discomfort such as headaches, fatigue and muscle aches, among others.

After a longtime taking care of his diet to try to control the symptoms without positive results, he discovers the world of fermented foods and their infinite virtues. On the recommendation of a health professional, Jordi includes kombucha in his diet and manages to control the effects of the syndrome he suffers from. The effects of its consumption are so positive that he has decided to start producing this fermented tea for commercialization.

Mercè Pérez is his partner. As a journalist and mother of a son with multiple allergies, she empirically proves the properties of fermented foods as a possible solution to her family’s health problems. After this, she bets to be an active part of the company, by communicating about a drink that is almost new in our country. The first to be elaborated with natural products, of first quality and ecological certificate, packaged in glass and without need of refrigeration to be preserved due to the minimum residual sugar it contains.

In 2015, Mūn Ferments saw the appearance on the market of a top-quality kombucha, prepared following the recipe and precepts of the kombucha that was made 2,000 years ago in ancient China. The kombucha that its creators would have liked to find in stores when they started consuming it: ultra-healthy and delicious.

el germen de mun kombucha

The photos here are from their personal Instagram account. It’s amazing to have visual witnesses of those creations that, at home, reconciled us with almost-forgotten flavors and recipes that brought a lot of health to our family. In fact, all of them were the beginning of Mūn Kombucha, the fermented tea that has gained so many fans since we started making and selling it professionally in 2015.

It all started in our kitchen

It all started in our kitchen, and now, 9 years later, we have 4 different ranges of kombucha on the market for you to enjoy with just the simple act of opening a bottle. We will continue working and researching to keep growing alongside you, that’s for sure. Thank you for accompanying us!

The germ of Mun Kombucha

This photo dates back to early 2014. It’s the germ of Mūn Kombucha. We were embarking on an irreversible adventure: the making of kombucha. Before that, bacteria and yeast had already entered our lives in the form of fermented vegetables such as kimchi, sauerkraut or pickles; kefir, kvass, and even lacto-fermented ketchup.

Jordi has always been passionate about cooking. In fact, more than cooking, he enjoys experimenting with pots and pans. From low-temperature cooking to making sourdough bread with and without gluten to adapt it to our child’s allergies, to all kinds of preserves… Hence, the leap to fermentation was just one step.

jordi dalmau instagram
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