GEORGE TOWN, July 26 -- For nearly a century, the Kam family has relied on sunshine, time and patience to brew traditional soy sauce, preserving a craft passed down through generations at its factory in Jelutong.

Today, brothers Kam Kam Yoon, 87, and Kam Pak Yuen continue running San Kwan Loong Soy Sauce Factory using the same natural fermentation method their mother brought from China when the family business was established almost 100 years ago.

Kam Yoon took over the business when he was just 19 after learning the craft from his mother, and said while the recipe has evolved over the decades, the traditional way of making soy sauce has remained unchanged.

"We still make our soy sauce using natural fermentation under the sun," he said...