Jordi Dalmau improved his health by drinking kombucha and created MUN KOMBUCHA in 2015 to contribute to your well-being.
Jordi was diagnosed with Gilbert’s Syndrome when he was 13 years old. This ailment, which does not cause serious health problems, does cause discomfort such as tiredness, headaches or contractures. The origin of these lies in the difficulty of liver detoxification caused by the syndrome. With the discovery of kombucha, Jordi found a solution to a symptomatology that he had been dragging on for years. “It was like freeing myself from one day to the next from a huge, heavy backpack.”
In this way, an engineer by profession, he decided to set aside calculations and plans to dedicate himself to the world of bacteria and yeasts. With his wife, Mercè Pérez, a journalist, he decided to create the first kombucha workshop that would make this fermented tea from ancient origins using only top quality, absolutely natural and certified organic ingredients. Their priority: to make the most delicious but also the healthiest kombucha. Everyone had to experience the benefits of their consumption!
In 2015, the first glass-packaged kombucha came on the market, which, despite not being pasteurized, did not need cold for preservation. The reason? The minimum residual sugar that is produced, with a process faithful to the traditional recipe created in ancient China 2,000 years ago.
Like everything in life, the trick is to not be in a hurry. Without electricity or refrigerators, what the first to make kombucha did have was time. And we fully followed the instructions. We leave our SCOBYs long enough, with the necessary calm, to do their jobs. The more time yeasts and bacteria spend, the less sugar ends up remaining in the initial recipe and the more microbial diversity and more organic acids emerge.
The most important thing is that by giving enough time to fermentation, we ensure that our kombucha contains little sugar and that it is completely stable at room temperature, without the need for cold to stop possible fermentation.