Kombucha The fashionable drink made with bacteria
Food The advice of Nadal's nutritionist
"Our purpose as entrepreneurs is
to contribute to the well
-being of people."
Nuria Morales and Beatriz Magro, from Fregenal de la Sierra, from Extremadura, who launched their kombucha Komvida when not even 1% of Spaniards knew about this millenary drink, are so emphatic.
Today we know that
even Queen Letizia drinks this fermented tea
, because that is how it was recorded in images at the 2021 Planeta Awards ceremony.
Much has already been written about this healthy
soft drink
created by hand from the action of a colony of bacteria and yeast called
scoby
.
Kefir style.
In fact, fermentation is a traditional way of preserving food.
Before all the informative work of this tandem of women, kombucha could be found, but in a remote herbalist, always imported and very hidden.
That is why now they want
to be pioneers again
and continue to evolve, they explain.
WHAT ARE PROBIOTICS?
Nerea Zorionaik, founder of Ferment Art.
"Probiotics,
live microorganisms intended to maintain or improve the body's
good
bacteria
, are a fundamental part of food and not just drunk. That's why we launched these fermented vegetables in collaboration with Nerea Zorokiain Garin, from Ferment Art, an expert in Navarre natural fermented foods and author of
Fermentation
and
The Probiotic Kitchen
."
Its objective, they say, is to help balance the microbiota, since it is said that the intestine is the second brain.
"When you're good on the inside, that shows on the outside. They have in common with our kombucha that
they are not pasteurized
, it is a fermentation in which nothing is added that is not directly in nature."
That's why they always have to be kept cold.
HOW TO CONSUME
The new references of fermented vegetable foods.
At the moment,
they are launching four
limited edition references: "Kimchi, traditional sauerkraut, red cabbage sauerkraut, and a mix of vegetables based on beetroot, carrot, onion, leek and garlic, which, thanks to their fermentation, balance the microbiota" .
They can be found
online
and in organic stores at a price of around six euros per jar.
"Even the design has been done at home, taking advantage of the fact that we are in the fifth year of entrepreneurship," they joke.
In glass, so it can be recycled.
What options do you recommend to consume it?
"It's great in a salad, as a dressing for rice, to spice up a hummus, it looks great with a stew, with nachos or in a sandwich. It's like
adding a pinch of health
."
RURAL WOMEN
Nuria Morales and Beatriz Magro have 80% of the female workforce.
This pair of friends already employs 100 people and has their own store on Jorge Juan street in Madrid.
They are still overwhelmed by their growth since 2017, but if they are proud of anything, it is to be able to contribute their grain of sand to their land and support rural women.
"
More than 80% of our employees are girls.
And this collaboration is also a feminine idea, because when we come together, very beautiful things emerge", Magro slides.
They are not afraid of being copied, as was the case with kombucha.
"As long as they are good copies, that they are delicious. We love having given rise to many brands of kombucha, the only thing we don't like is that some call themselves healthy when they are not," they criticize.
Nor do they believe that fermented products are a fad.
"What is alive on the market right now, beyond fruit and vegetables, and some of them are even adulterated?
We have an excessively processed diet
, with too many preservatives. Fermented products have benefits and people are educating themselves about them" .
They think that everything remains to be discovered and that
foods
for the microbiota that are already widely consumed in other cultures such as the Korean one will continue to proliferate.
"We are not doctors but there are studies on kimchi that reveal that it is better for the microbiota than fiber, so we can still continue exploring this field," they summarize.
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