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.