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

11/09/2026

A little countryside entertainment and the weekend ahead.
Have a lovely one!

08/09/2026

The more I understand food, the less I overthink every meal.

My approach to healthy eating is simple: enough protein and fibre, plenty of variety, and meals I look forward to. Seasonal vegetables, fermented foods and cooking from scratch are a big part of that.

Understanding what’s on my plate helps me eat with more confidence—and more enjoyment.

Follow for real food, fermentation and practical ways to make eating well part of everyday life.

08/09/2026

these are 3 fermentation mistakes worth avoiding — and what to do instead.

1. Guessing the salt
For a basic vegetable ferment like sauerkraut, I use 2% salt based on the weight of the vegetables. So for 1kg of vegetables, that’s 20g of salt. Weigh it — don’t rely on tablespoons or guesswork.

2. Letting vegetables sit above the brine
Keep your vegetables fully submerged under the brine throughout fermentation. A fermentation weight can help keep everything below the surface and reduce exposure to oxygen, where unwanted yeasts and moulds are more likely to develop.

3. Assuming the number of days tells you when it’s ready
Fermentation doesn’t work to an exact calendar. A jar fermenting in a warmer kitchen will generally acidify faster than the same ferment kept somewhere cooler.
Look for changes as it progresses — bubbles and increased acidity can be useful signs, but bubbles alone don’t tell you that a ferment is safe or finished.
For vegetable ferments, pH below 4.6 is an important safety threshold, and I use pH strips or a calibrated pH meter rather than relying only on time or appearance.

Then there’s taste. Once it has acidified properly, how long you continue fermenting also depends on the flavour and texture you want.

Understanding the process makes your ferments safer and more reliable.

Save it and send to the friends who want to ferment at home.

06/09/2026

I’ve spent years learning about food and nutrition, and I think that’s actually why my approach to eating is much more relaxed now.

I’ve counted calories. I’ve paid attention to portions and protein. I’ve learned what’s in the foods I eat and what a balanced meal looks like.
A lot of that knowledge stays with you.

So now, rather than measuring every meal, I naturally think about whether I’m getting enough protein and fibre, plenty of vegetables, whole grains and a good variety of foods.

Food quality matters. Seasonal ingredients matter.
I love fermented foods, cooking from scratch and eating things we’ve grown ourselves when they’re available.

And enjoyment matters just as much.

I want proper food with flavour and texture. I want to look forward to a meal, feel satisfied afterwards and pay attention to how different foods make me feel.

I also use small habits around my meals — like starting with vegetables and getting some movement after a bigger meal. I’ll talk more about the reasons behind those this week.

For me, healthy eating isn’t about getting every meal perfectly right. It’s about understanding food well enough to make good choices most of the time — without taking all the pleasure out of eating.

I think eating well should add something to your life, not take the enjoyment out of it.

What does eating well actually mean to you?

04/09/2026

September is full of new developments as I grow Kultura House—but alongside every business deadline, I need to remember to schedule time for myself too.



02/09/2026

Lots fermenting in my kitchen at the moment — quite literally.

And while these tomatoes do their thing, I’ve been busy adding new fermentation workshop dates for September & October at Kultura House.

If you’d like to learn how to ferment vegetables safely and confidently, the new dates are now live at kulturahouse.co.uk.

And I want your input on what comes next — if September or October doesn’t work for you, comment below or message me and tell me what month or day would.

02/09/2026

If you’re new to fermenting, these are 3 fermentation mistakes worth avoiding — and what to do instead.

1. Guessing the salt
For a basic vegetable ferment like sauerkraut, I use 2% salt based on the weight of the vegetables. So for 1kg of vegetables, that’s 20g of salt. Weigh it — don’t rely on tablespoons or guesswork.

2. Letting vegetables sit above the brine
Keep your vegetables fully submerged under the brine throughout fermentation. A fermentation weight can help keep everything below the surface and reduce exposure to oxygen, where unwanted yeasts and moulds are more likely to develop.

3. Assuming the number of days tells you when it’s ready
Fermentation doesn’t work to an exact calendar. A jar fermenting in a warmer kitchen will generally acidify faster than the same ferment kept somewhere cooler.
Look for changes as it progresses — bubbles and increased acidity can be useful signs, but bubbles alone don’t tell you that a ferment is safe or finished. For vegetable ferments, pH below 4.6 is an important safety threshold, and I use pH strips or a calibrated pH meter rather than relying only on time or appearance.
Then there’s taste. Once it has acidified properly, how long you continue fermenting also depends on the flavour and texture you want.

Understanding the process makes your ferments safer and more reliable.

Know someone starting their fermentation journey? Send them this before their next batch.

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

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Redwick, Magor
Caldicot
NP263

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