Izabela Real Foods

Izabela Real Foods Helping you make better food part of everyday life. Fermentation, real food & practical health habits. Founder of Kultura House
↓ Workshops: kulturahouse.co.uk

23/08/2026

Kultura House has been a long time in the making.
A new chapter, built around traditional knowledge, quality ingredients and food given the time it needs.
Welcome to Kultura House.



Kultura House

21/08/2026

Episode 2, as promised—and yes, I managed to record it!
A few years ago, I struggled with iron deficiency, and that experience made me much more conscious of what I was eating. Beetroot became a regular part of the varied, iron-conscious diet that helped me recover, so I started finding different and more interesting ways to include it in my meals.
I know “superfood” isn’t a scientific category, but beetroot genuinely earns that title in my kitchen. It contains folate, which supports the normal formation of red blood cells, as well as a small amount of iron. Its incredible colour comes from betalains—natural plant pigments with antioxidant and anti-inflammatory properties.
I particularly enjoy beetroot fermented. Research suggests that lactic fermentation may help make non-haem iron in a meal more available for the body to absorb. In simple terms, fermentation can help unlock certain nutrients, making them easier for the body to access and use.
For this experiment, I added beetroot to fermented cucumbers. It gave them this beautiful pink colour, a subtle earthy flavour and added another plant to the jar.
There are so many ways to ferment beetroot: with cucumbers, in sauerkraut, on its own, or as traditional beetroot kvass. More about those in the next episode. Would you try these pink cucumbers?

17/08/2026

Episode 2 tomorrow — checking on my cucumbers fermented with beetroot 🥒🩷

17/08/2026

Kefir isn’t just for drinking—it can also transform fresh cucumbers into a creamy, tangy ferment.

Kefir is already a fermented food containing live cultures, and it adds protein to this recipe. Combined with fibre from the cucumbers, it’s a simple way to bring more variety to your plate.

You’ll need:
🥒 Small fresh cucumbers—enough to fill your jar
🥛 1 litre plain natural kefir
🧂 20g rock salt
🌿 Fresh dill, including the flowering stems
🧄 3–4 garlic cloves, lightly crushed
🌱 A small piece of horseradish root or a horseradish leaf

Method:
1. Place the dill, garlic and horseradish in a clean jar.
2. Pack the cucumbers tightly into the jar.
3. Mix 20g of rock salt into 1 litre of natural kefir until dissolved.
4. Pour the kefir over the cucumbers, ensuring they are completely covered.
5. Close the jar and leave at room temperature for 2–3 days, opening it slightly once a day to release built-up gas.
6. Taste them, and once you’re happy with their flavour and crunch, transfer the jar to the fridge.

The kefir may separate during fermentation—this is completely normal. You can also drink the tangy liquid afterwards. It still contains protein and, because of the added salt, provides sodium—an important electrolyte. Just remember that it is salty, so enjoy a small amount rather than drinking the whole jar at once.

One recipe, two ways to enjoy it—definitely a win-win.

Save the recipe and follow for more simple fermentation ideas.

12/08/2026

Ever wondered why traditional fermented cucumber recipes often include cherry or blackcurrant leaves?

It’s not just tradition. These leaves naturally contain tannins, plant compounds that can help cucumbers stay firmer and crunchier during fermentation.

Cherry, blackcurrant, grape and oak leaves have all traditionally been used for this reason — a simple old-fashioned trick that actually has some food science behind it.

And yes, the leaves can add a subtle extra layer of flavour too.

10/08/2026

Your gut thrives on variety—the wider the range of plant fibres and fermented foods you eat, the more diverse your gut microbiome can become.
Different sources of fibre and fermented foods help support a more diverse gut microbiome, and this recipe combines crunchy cucumbers with live kefir cultures and plenty of flavour. 🥒

Kefir-fermented cucumbers combine fibre from fresh cucumbers with protein and live lactic acid bacteria from kefir—bringing more variety to your plate and your gut microbiome.

You’ll need:
🥒 Small fresh cucumbers—enough to fill your jar
🥛 1 litre plain natural kefir
🧂 20g rock salt
🌿 Fresh dill, including the flowering stems
🧄 3–4 garlic cloves, lightly crushed
🌱 A small piece of horseradish root or a horseradish leaf

Method:
1. Place the dill, garlic and horseradish in a clean jar.
2. Pack the cucumbers tightly into the jar.
3. Dissolve 20g of rock salt in 1 litre of natural kefir.
4. Pour it over the cucumbers, making sure they remain completely covered.
5. Close the jar and leave at room temperature for 2–3 days. Open it slightly once a day to release any built-up gas.
6. Taste, and when you’re happy with the flavour and crunch, transfer it to the fridge.
The kefir may separate during fermentation—this is completely normal. Always use plain, natural kefir, never flavoured or sweetened.

10/08/2026

Recipe below:

Use plain, natural kefir only, never flavoured or sweetened.

🥒 Small fresh cucumbers—enough to fill your jar
🥛 1 litre natural kefir
🧂 20g rock salt (2%)
🌿 Fresh dill, including the flowering stems
🧄 3–4 garlic cloves, lightly crushed
🌱 A small piece of horseradish root or a horseradish leaf
Method:
1. Place the dill, garlic and horseradish in a clean jar.
2. Pack the cucumbers tightly into the jar.
3. Mix 20g of rock salt into 1 litre of natural kefir until dissolved.
4. Pour the salted kefir over the cucumbers, making sure they are completely covered.
5. Close the jar and leave at room temperature for 2–3 days, opening it slightly once a day to release any built-up gases.
6. Taste them, and once you’re happy with the flavour and crunch, transfer the jar to the fridge.

The kefir may separate during fermentation—this is completely normal. Use plain, natural kefir only, never flavoured or sweetened.

Would you try kefir cucumbers, or are you sticking with traditional małosolne?

08/08/2026

There’s something special about stepping into the garden with bare feet and picking food exactly when it’s ready.

No bright supermarket lights. No plastic packaging. Just fresh air, seasonal vegetables and the quiet reminder that good food doesn’t have to travel far.

Every jar of fermented vegetables I make starts here—with ingredients grown, picked and respected at the right moment. I truly believe that the quality of what ends up on your plate begins long before you step into the kitchen.

🌱 What’s growing in your garden this summer?

07/08/2026

I’m actually getting very excited now because my new website is coming SOON!
And I’m really glad I’ve finally found the time to get back to writing my blog. I have so much I want to share with you — and trust me, creating content is definitely not my strongest thing.
I prepare everything myself at the moment, and all the advice online about how to edit videos, which fonts to use, what to post, when to post… it can honestly feel overwhelming.

So I quite like the idea of having a little space on my website where I can just write. Share more of the stories, the knowledge, the traditions and what’s happening behind the scenes — and create something you can always come back to if you want to.

But I need your help — what would you actually like me to write about?
Fermentation?
Food traditions?
My Polish roots?
Building a new food business?
Or something completely different?

Tell me below. I’m listening. Izabela 💚

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Caldicot
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