Fermenting a booch culture
The circuit breaker last year led to people having more time to make kombucha at home and selling it, with some doing well enough to scale up operations
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Kombucha, the fermented tea drink from ancient China, has caught on in Singapore in the last three or so years, with many businesses springing up last year during the Covid-19 pandemic.
People with time on their hands began making kombucha at home and selling it. Several businesses did well enough to scale their operations.
