Enjoy German sauerkraut, vegan kimchi and dragon fruit kombucha by Brew By Root, a fermented food company based in JB
But sauerkraut – made by fermenting shredded raw cabbage with lactic acid bacteria – is not something that the average Malaysian consumer is familiar with. Perhaps it’s too sour. Perhaps the flavour of caraway seeds, often added to sauerkraut in Germany and Austria, is too pungent and anise-like. This was a case of passion meeting market demand. Tan shares,"We choose to make it vegan to encourage people to consume more plant-based products. Furthermore, we also address the problem faced by some of our customers who couldn’t find proper vegan kimchi.”
He shares,"I’ve spent the past five years dedicated to Brew By Root. Turning 30 in January was a reminder that adulthood is upon me, but my passion for kombucha and entrepreneurship keeps me feeling young at heart.” Just like any other entrepreneur, Tan has faced his fair share of challenges along the way, from educating the public about fermented foods to navigating the Covid-19 pandemic.