Boon (fourth from right) showing participants how to brew kombucha at one of his workshops. Photos: Elaine Wong/The Hatchery Place
Almost a decade ago, Boon Eng downed his first cup of kombucha because of a bet. His cousin’s home-brewed fermented tea beverage, complete with stuff floating in it, hardly looked appetising.
"I thought it looked simply disgusting and I only drank it because I accepted her challenge – and the RM50 that went with it – to drink a cup, ” he says.
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