The Russian then started making kombucha together with his older brother, Udjin. About 90 percent of our customers are foreigners living in Vietnam,” Fomenko said. Ivan Fomenko’s kombucha products feature flavors made from familiar Vietnamese fruits and vegetables. Since I was making kombucha in Vietnam, why not create something truly Vietnamese?" In the warm climate of central Vietnam, kombucha ferments naturally almost year-round, becoming a practical advantage.

Source: Tuoitre News January 28, 2026 03:07 UTC