Mead Farm Foods

Mead Farm Foods Food founder sharing real food and slow nourishing way of living. Sourdough, fermented foods, daily movement, countryside living.

Building something meaningfull, rooted in quality and care.

16/06/2026

For generations, people fermented vegetables without laboratories, supplements or complicated health trends.

They simply used salt, time and nature.

Today, science is catching up with what traditional food cultures have known for centuries.

Raw, unpasteurised fermented foods contain live beneficial bacteria that help support a healthy gut microbiome, immune function and overall wellbeing. Some strains of lactic acid bacteria found in fermented foods, including Lactiplantibacillus plantarum (formerly Lactobacillus plantarum), have even been studied for their ability to bind certain environmental toxins and microplastics in the digestive tract.

That’s one of the reasons I still believe some of the most powerful foods are often the simplest.

A forkful of raw sauerkraut or kimchi each day is a small habit rooted in tradition, backed by science, and made with nothing more than vegetables, salt and patience.

Sometimes moving forward means going back to the methods that served us well for generations.

Izabela_realfoods 💚



Microbiome WildFermentation NaturalHealth RawFerments TraditionalFood HealthyLiving

16/06/2026

Somehow, this is considered a healthy hobby.

For those who don’t know me, I’m Izabela and I teach fermentation workshops in Monmouthshire, where I help people make foods like kimchi, sauerkraut and kombucha using traditional fermentation methods.

What sounds slightly suspicious is actually one of the oldest food preservation techniques in the world — and thousands of years later, we’re still doing it.

So if you needed a bit of Tuesday humour, there you go.

And while we’re on the subject of growing bacteria on purpose... I’m also working on an exciting new fermented food business that I’ll be sharing more about very soon.

Now it’s your turn...

Describe your business in a way that makes it sound illegal in the comments below 👇





SUMMER FERMENTATION WORKSHOPSFermentation isn’t complicated when someone shows you the process step by step.Over three r...
15/06/2026

SUMMER FERMENTATION WORKSHOPS
Fermentation isn’t complicated when someone shows you the process step by step.

Over three relaxed, hands-on hours, you’ll learn the fundamentals of fermentation and make your own kimchi and sauerkraut from scratch.
We’ll cover the practical side of fermentation, including common mistakes, troubleshooting, and what makes fermentation both safe and successful, so you can continue confidently at home.

Everything is included: ingredients, equipment, guided tasting, printed guidance notes, two airlock jars to take home, and ongoing support after the workshop.

Whether you’re interested in gut health, preserving seasonal vegetables, learning traditional food skills, or simply trying something new, I’d love to welcome you.

📅 18th & 19th July 2026
📍 Mead Farm, Redwick, South Wales
⏰ 10am–1pm

If you’ve been thinking about learning fermentation, perhaps this is your sign to give it a go.
⚡️DM me to book your place, or comment WORKSHOP and I’ll send you all the details.

izabela_realfoods 💚

A few photos from last weekend's fermentation workshop. 🥬✨Everyone made their own kimchi and sauerkraut from scratch and...
15/06/2026

A few photos from last weekend's fermentation workshop. 🥬✨

Everyone made their own kimchi and sauerkraut from scratch and took them home to continue fermenting.

Over the course of three hours, we covered the fundamentals of fermentation, how to ferment safely at home, what to look for during the process, and how to build confidence in making your own fermented foods.

It's also a chance to slow down, step away from screens, learn something new, work with your hands, and leave with the confidence to continue at home.

One of the things I hear most often is:�"I've wanted to try this for ages, but I wasn't sure where to start."

That's exactly why I created these workshops.

Thank you to everyone who joined me.

Izabela 💚

Ps. If you've been thinking about learning fermentation, keep an eye on my page today — I'll be releasing some new workshop dates later.

13/06/2026

Life is better when your food is alive.

For most of human history, fermented foods were a normal part of everyday diets. Today, many people are rediscovering them and learning why they have been valued for generations.

The key difference is that truly raw, unpasteurised fermented foods are still alive. They haven’t been heat-treated, so they retain the live cultures created during fermentation.

When vegetables, tea or milk are transformed through fermentation, they become something completely different. The process creates organic acids, enzymes and a range of compounds that simply aren’t present in the original ingredients in the same way.

Kimchi, sauerkraut, kefir, yoghurt, kombucha and traditional fermented cucumbers are all examples of foods that have been transformed by billions of beneficial microorganisms doing what they do naturally.

It’s one of the reasons I love making and eating fermented foods every day. They connect us to traditional food preservation methods while adding flavour, variety and living foods to our plates.



Have you tried any raw, unpasteurised fermented foods recently?

11/06/2026

Preparations for this weekend’s fermentation workshop are well underway.

What I love about these workshops is that people come thinking they’re learning how to make kimchi and sauerkraut, but they leave with so much more.

For a few hours, we step away from screens, slow down, work with our hands, learn something new, and connect with other people who are curious about food, health and traditional skills.

There is something incredibly satisfying about transforming simple vegetables into live fermented food that you can take home and share with your family.

In a world where so much of life happens online, spending time creating, learning and connecting with others feels more important than ever.

And at the end of it all, everyone leaves with jars full of live fermented food, new knowledge, and the confidence to continue fermenting at home.

I can’t wait to welcome this weekend’s group. .mama

Izabela 💚





09/06/2026

If you’ve been thinking about making kombucha but haven’t started yet, you’re not alone.

One of the biggest things I hear from beginners isn’t that they don’t want to make kombucha — it’s that they’re worried they’ll get it wrong.

Maybe you’ve watched endless tutorials and still don’t feel confident. Maybe you’ve convinced yourself that fermentation is complicated or that you need lots of specialist equipment before you can begin.

The truth is that every person who brews kombucha today started with their very first batch.

Nobody begins as an expert.

Learning how to make kombucha at home is like learning any new skill. You start small, make mistakes, gain confidence, and before long you’ll be brewing your own batches without thinking twice about it.

Kombucha brewing doesn’t have to be complicated. With the right guidance, a few simple ingredients, and a basic understanding of the fermentation process, most people can get started much sooner than they think.

Don’t let another year pass waiting until you feel “ready.”

Sometimes confidence comes from taking the first step, not from doing more research.

Have you ever thought about making your own kombucha? What’s the one thing holding you back?

08/06/2026

If you’ve been thinking about making kombucha for a while, this is your reminder that you don’t need to know everything before you begin.

It’s easy to fall into the cycle of watching another video, reading another article, or saving another post for later.

But sometimes the thing holding us back isn’t lack of information. It’s waiting until we feel completely ready.

When there’s so much information out there, knowing where to start can feel harder than it should.

Whether it’s kombucha, growing food, learning something new, or starting a project you’ve been putting off, progress usually begins with one small step.

What’s your biggest hesitation when it comes to making kombucha?





08/06/2026

Did you know?

The sugar added to kombucha isn’t just there for sweetness. It acts as fuel for the yeast and bacteria that drive the fermentation process.

As the culture feeds on the sugar, it transforms much of it into organic acids, carbon dioxide and a range of compounds that give kombucha its distinctive flavour and natural fizz.

This is why kombucha is often lower in sugar than many soft drinks, despite starting life as sweet tea.

Fermentation also creates beneficial compounds and, when unpasteurised, kombucha also contains live cultures produced during the fermentation process.

It’s a fascinating example of how microorganisms can transform simple ingredients into something completely different.





06/06/2026

I went to Hay-on-Wye Festival recently to listen to Professor Tim Spector .spector talking about fermentation and the research scientists are doing around it.

We’re learning that fermented foods may influence much more than digestion. Scientists are now exploring the connection between the gut and the brain, and how the microbes living in our gut communicate with other parts of the body.

Our gut is constantly sending signals to our brain, which is why researchers are becoming increasingly interested in the role food may play in our overall wellbeing, mood and mental health.

What we feed our bodies matters 💚

I know that I feel better when I make fermented foods part of my daily diet.

The good news is that there is so much choice. Kefir, natural yoghurt, artisan cheese, kimchi, sauerkraut, lacto-fermented cucumbers (my favourite Polish ogórki kiszone), kvass, water kefir, and of course, kombucha.

These traditional foods have been around for generations, and it’s fantastic to see more people discovering them again.

If you do buy fermented foods, try to look for raw, unpasteurised products made with good-quality ingredients, and support local producers where you can. It all matters.

You don’t have to change everything.

Start with one spoonful.





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Redwick, Magor
Caldicot
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