Izabela Real Foods

20/10/2026

I’ve been a little quiet on here recently, but definitely not sitting still.

There’s been plenty of chopping, fermenting, tasting, filling jars and labelling. But also hours at my desk working through packaging decisions, website changes, product details, photography and all the technical bits that come with launching a new food brand.

Some things have taken much longer than expected, and I’ve learnt a lot along the way.

But today I’m feeling rather proud to say that my first range of Kultura House ferments is finally LIVE and ready to order!

Three recipes inspired by my Polish roots, made in small batches using fresh ingredients and traditional fermentation methods.

I’m fully expecting a few technical hiccups as the website goes live, so please bear with me. And if you spot anything that isn’t working properly, do send me a message. I’d genuinely appreciate it.

It’s taken a lot to get to this point, and there’s still plenty to learn, but seeing those finished jars makes it all worthwhile.

You can now order at kulturahouse.co.uk


Thank you for following the journey so far.

Izabela 💜

12/10/2026

Fancy learning how to make your own fermented vegetables?

There are still a few places available for Saturday 17th October, and just 1 place left for November!

Come along, get hands-on and take home two jars of your own ferments, plus the skills to keep making them.

Book your place through

Book hands-on fermentation workshops in South Wales and learn traditional methods. Our naturally fermented, unpasteurised vegetables are coming soon.

12/10/2026

Getting the flavour right is one of the trickiest parts of fermentation. And here’s why.

I recently asked what you find most challenging when fermenting vegetables at home:

• Knowing when your ferment is ready
• Getting the salt ratio right
• Getting the flavour right

Everyone who voted chose getting the flavour right. And I can understand why!

Unlike cooking, where you can taste and adjust as you go, fermentation is a process where flavours continue to develop over days and weeks.

The final flavour of your sauerkraut, kimchi or other fermented vegetables depends on so many things.

The freshness, quality and seasonality of your ingredients. The salt concentration. The fermentation temperature. The combination of vegetables, herbs and spices. And, of course, time.

Even when you follow the same recipe, your next batch might taste slightly different.

Sometimes fermentation is about working backwards.

Thinking about the flavour you want to achieve, choosing the right ingredients and understanding how they will change as fermentation progresses.

A young sauerkraut might taste fresh, crunchy and mildly tangy. Give it more time, and the acidity develops, the flavours become more complex and the texture gradually changes.

That’s why tasting is such an important part of my fermentation workshops.

We explore different recipes and taste ferments at different stages of fermentation, so you can experience how flavours develop and discover what you enjoy before making your own.

Because making fermented vegetables at home isn’t just about following a recipe. It’s about understanding the process and learning to trust your own taste.

What’s your biggest challenge when fermenting at home? I’d love to hear about it.

29/09/2026

Life is too short for bad coffee. And I really do appreciate a good cup.

But coffee is also much more interesting than we sometimes give it credit for.

Coffee goes through fermentation after the cherries are harvested. During processing, naturally occurring yeasts and bacteria break down sugars and produce acids and other metabolites. These changes help create flavour precursors that influence the final aroma, acidity and complexity of the coffee after roasting.

Different fermentation methods, microorganisms and fermentation times can produce noticeably different flavour profiles — including fruity, floral and more acidic notes.

So when you’re drinking a really good single-origin coffee, there’s a whole story behind that cup: the farm, the coffee variety, fermentation and processing, roasting and finally how you brew it.

My current favourite is Lion’s Roar Robusta from — great quality, traceable coffee and definitely worth slowing down for.

Because yes… life really is too short for bad coffee.

28/09/2026

24/09/2026

What will your two ferments actually taste like? You’ll have a say in that.

During the workshop, we have a tasting session where you can try different flavours of sauerkraut before deciding what you’d like to make.

You might choose traditional white cabbage, cucumber and dill, turmeric sauerkraut, red cabbage with beetroot or apple, or experiment with different herbs and spices.

We do the same with kimchi. You’ll taste kimchi at different levels of spiciness, so you can decide how much heat you enjoy and adjust your own recipe accordingly.

I want you to understand the flavours, not simply copy my recipe.

And once you take your two jars home, you’re not left on your own.

Your ferments still need time to develop, so follow-up support is included until they’re ready. You can message me with questions, send photos, or arrange a phone call if you want to talk through how your ferment is progressing.

Hands-on fermentation workshops
The Mead Farm, Redwick, South Wales
Approx. 30 minutes from Bristol and 45 minutes from Cardiff

Next dates:
17 October
14 November — morning & afternoon sessions

Small groups. All ingredients, equipment, two fermentation jars, tasting session and follow-up support included.

Book your place at www.kulturahouse.co.uk

22/09/2026

Behind the scenes of launching a new business… another day, another technical headache!

The good news? Things are finally sorted, and you should have an email from me in your inbox tonight.

Not on my mailing list yet?
Head over to
www.kulturahouse.co.uk and subscribe.

I’d love to keep you updated on what’s happening at Kultura House, share fermentation tips and let you know about upcoming workshops.
Izabela 💚

21/09/2026

A good fermentation workshop should give you more than a recipe. It should give you the confidence to make fermented food in your own kitchen.

Here’s what you’ll learn at my hands-on fermentation workshops:
• How to prepare vegetables and calculate the correct amount of salt.
• How to pack your jars properly and keep vegetables submerged.
• How temperature and time influence fermentation.
• What to look for as your ferments develop and how to recognise common problems.
• How to adjust recipes to suit your own taste.
• How to care for your ferments once you take them home.

You’ll make two ferments — kimchi and sauerkraut — and take both home in fermentation jars, complete with airlocks and glass weights.
And you’re not left on your own afterwards. Follow-up support is included, so you can ask me questions while your ferments develop.
Small groups, practical learning and plenty of time for questions.

UPCOMING FERMENTATION WORKSHOPS

📍 The Mead Farm, Redwick, South Wales
17 October | 10 am–1 pm
14 November | 10 am–1 pm or 3–6 pm

£70 per person | All ingredients and equipment included.

Book your place at kulturahouse.co.uk

21/09/2026

Your gut and immune system are closely connected, and looking after both is about the everyday habits you build, not quick fixes when the colder months arrive.

Here are a few simple ways to support your health this autumn:

* Eat more fibre. Add beans, lentils, wholegrains, seeds and vegetables to your meals. Fibre helps nourish the beneficial microbes living in your gut.
* Increase plant diversity. Try different vegetables, fruits, herbs and nuts throughout the week. Variety provides a wider range of nutrients and fibres.
* Make room for fermented foods. Add a small serving of unpasteurised sauerkraut or kimchi to your meals. These traditional foods can introduce live microbes and bring more variety to your diet.
* Prioritise good-quality sleep. A consistent bedtime and waking routine helps regulate your body clock and supports normal immune function.
* Move your body every day. A short walk after lunch, gardening or spending time outdoors all count. Regular movement supports your overall health and wellbeing.

You don’t need to change everything on Monday morning. Choose one small habit, make it part of your routine and build from there.

Looking after your gut, supporting your immune system and healthy ageing all deserve consistent attention, not just when winter arrives.

Which habit will you focus on this week?

17/09/2026

Is this fermentation workshop for you?
Read below to see what you’ll learn and what’s included. ↓

Watched plenty of fermentation videos but still feel unsure about making your own? Or perhaps you’ve tried already and want to understand what went wrong?

That’s who I have in mind when I run my fermentation workshops.
You’re also welcome if you simply enjoy making food, learning with other people and spending a few hours doing something with your hands.

What will you make?
Two ferments to take home: kimchi and sauerkraut. We’ll explore different flavours and levels of spice, so you have a say in what goes into your jars.

What will you learn?
We’ll work through preparing the vegetables, calculating salt, packing your jars and keeping everything submerged. We’ll also talk about how temperature and time affect fermentation, what changes to expect and common mistakes to avoid.

How will you know it’s working?
You’ll taste ferments at different stages and have plenty of time to ask questions while we make yours. The groups are small, so we can pause and talk things through.

What happens afterwards?
You’ll take home your two jars, printed notes and follow-up support for the next two weeks. When something changes in your jar and you’re unsure, you can ask me.

All ingredients and equipment are included. No previous fermentation experience needed.

Join me at The Mead Farm in Redwick, South Wales—around 30 minutes from Bristol and 45 minutes from Cardiff.

Next workshops:
• 17 October: 10am–1pm
• 14 November: 10am–1pm or 3pm–6pm
£70 per person.

Book your place at kulturahouse.co.uk, or follow the link in my bio.