The history of MUN KOMBUCHA, or the first Catalan kombutxa, dates back to 2013. Jordi Dalmau, co-founder of the company Mun Ferments and professional engineer, has been diagnosed with Gilbert's syndrome when he was 13 years old. But it will not be the end that he was entering the quarantine, that he will decide to put himself in the hands of a therapist to try to find a solution to the problem. tiredness that arrossegava, accompanied by headaches Yo contractures frequents.
After some advice and passing some months, Jordi is going to bet on change your eating habits . It will introduce more protein and more fats into the new diet and will reduce the intake of carbohydrates. At that moment, you will also begin to introduce yourself day by day to them. fermentations that his therapist had proposed: quefir, xucrut, envinagrats, formatge de llet crua... and, lastly, a beguda of which he had most felt to speak: the kombutxa .
The kombutxa will be the one that will resist the most to try. The herbalists used to buy it, they had no idea how to get it. Jordi, who had experience in making water and milk quefir, would think that it would not be so difficult to make his own kombutxa. You're going to get a lot of money to be able to make it, it's conegudíssim SCOBY, and it is going to start to ferment in a casual way. It is not necessary to have a reference cap or to have read it again, you will follow the instructions for this beguda of thousand-year-old origins. On the 15th day of fermentation, you will decide to taste it.
The taste, at that moment, molt avinagrat, is not going to excite him, but what will surprise him is that, at the same time, Practically the first time you got, you will start to feel like the next one was lighter. Something was passing. You will decide to incorporate it into your daily routine. Every morning, I would start with a drop of kombutxa. Little by little, the beguda will become a habit because Jordi will make it disappear without any discomfort. It was as if all his life he had a heavy motxilla that, along with the kombutxa, became a càrrega.
Content with your discovery: it will be possible for you to experience your friends without the benefits. The pattern that the friends followed was always the mateix. At first it seemed that they didn't like Gaire, that he had a very strong taste, but the next week it became even more so that he felt better.
In 2015 we had the first Catalan kombutxa: Mun Kombucha
Once upon a time, the friends will corroborate that the consumption of that drink tastes strange and the fair trobar millor, in Jordi, accompanied by the seva parella, La Mercè, will decide to undertake and bet on founding Mun Ferments i begin the elaboration of the first kombutxa fet in Catalonia.
Immediately everyone began to refer to Mun Kombucha as Kombutxa, since it was the only one that could be found in the principality. Així, the company's first website will be kombutxa.cat and later, once the product was claimed across the entire peninsula, it became kombutxa.com
At first KOMBUTXA will alternate the packaging. It was not easy because the fermented drink made bombs and not all the taps could hold the pressure. Finally, they will find the most suitable ampoule: the one with pure carbonated water, with the ceramic tap that allows you to open it and fill it without losing gas.
The first two tastes The ones that go to the market will be Poma and Gingebre and Hibiscus, both Magrana and Hibisc. The first ampoules are 750 ml. Subsequently, in response to customer requests, the company will begin packaging in 275 ml ampoules, in both containers.
It will also be the keys when they will begin to formulate new varieties that will have a great acceptance among the private customers and the stores that will bet on selling it. Naixíen Flowers (with saüc flowers and most of raïm), Green (with alfàbrega and matcha), Verbena (with cogombre and marialluïsa), Natural… I Paleobirra (ara NotBirra), with llúpol infusion.
Varieties for all tastes
From its workshop, Mun produces all these varieties, available in 250 ml format with a screw cap, more intended for immediate and individual consumption. To these, there are variations such as NotBirra Lemon, Nojito or Isotonic (both sea water). I gammes for restoration and for large distribution, which also package in a BPA-free format.
From Mataró to the món
Our manufacturing plant is located Mataró , capital of the Maresme region, about 30 kilometers from Barcelona. With a benevolent climate that grants its privileged enclavement, compta with the environment ideal for elaborating the healthiest kombutxa on the market. Healthier because we have found that following the one that less residual sugar counts than all those that are commercialized.
Specifically, all of the company's varietals, currently more than 15, contain between 0.1 and 1.8 grams of residual sugar per 100 ml of drink. These values are quite a record and I recommend that Mūn follow The only kombutxa without pasteurizing absolutely stable without refrigeration requirement. A clear competitive advantage that not only benefits the final consumer, but also the establishments that the marketers have, which do not compromise their refrigeration space and which do not have to suffer from fred transport.
