It might be difficult to find a link between a traditional condiment like soy sauce with a western style beverage like kombucha.

Gene Chung shows I-C-R-T's Hope Ngo how he bridged the gap between the traditional condiment and the trendy beverage; he also makes the case for taking the lessons learned from working at his family's soy sauce company (which involves fermentation) to make his personal brand of kombucha (which also involves fermentation).



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