Meet the Founder

I'm Izabela Hembrow, founder of Kultura House, and food has always been at the centre of my life.

For almost twenty years, I've worked across food manufacturing, product development and supplying fresh food to customers. During that time, one thing became increasingly clear to me: the way we eat is changing, but not always for the better. As convenience has become the priority, many traditional food skills have quietly disappeared from everyday life.

Kultura House was created to help bring some of those skills back.

Growing up in Poland, fermented foods weren't a health trend—they were simply part of everyday cooking. Sauerkraut, pickles and fermented vegetables were made at home, shared around the table, and the knowledge was passed from one generation to the next. Years later, as research continues to explore the relationship between the gut microbiome, digestion and overall health, those traditional practices feel more relevant than ever.

Today, Kultura House brings together my Polish heritage and nearly two decades of professional experience in the food industry. It is built on the belief that real food doesn't need to be complicated. By teaching traditional fermentation methods and creating naturally fermented products, my goal is to help people reconnect with simple techniques that have nourished families for generations.

My hope is that, through Kultura House, more people will discover that sometimes the oldest ways of making food are still some of the best.

Izabela Hembrow, Founder

Where the name comes from

Kultura is the Polish word for culture. Growing up, it was a word associated with heritage, traditions, art and the customs that connect generations. It also shares its linguistic roots with the word cultured – as in cultured and fermented foods.

That connection felt like the perfect name for what I wanted to create.

As someone who grew up in Poland, fermentation has always been part of everyday life rather than something new to discover. Making sauerkraut, pickling vegetables and preserving seasonal produce were simply part of home cooking, with knowledge passed from one generation to the next.

Kultura House is my way of sharing that tradition with a wider audience. It brings together my Polish heritage, my professional experience in the food industry, and my passion for helping people rediscover simple, traditional methods of making real food.

For me, fermentation is more than a way of preserving food. It's a way of preserving knowledge, culture and the connection between people and what they eat.

What I Do 

Kultura House is built around two things: creating naturally fermented foods and helping people learn how to make them themselves.

Every product is traditionally fermented, unpasteurised and made with live cultures, preserving the natural character of the ingredients and the fermentation process itself. It's food made the way fermentation has been practised for generations.

As the founder of Kultura House, I personally develop every recipe and lead every fermentation workshop, helping people understand the principles behind successful fermentation, not just individual recipes.

My aim is to give people the confidence to understand the process, work with seasonal ingredients and continue fermenting at home long after the workshop has finished.

Whether someone buys a jar or joins a workshop, I want them to discover that fermentation isn't complicated. It's a practical, time-tested skill that transforms simple ingredients into something full of flavour, character and life.

Kultura House is built with the long term in mind – combining traditional knowledge, professional food expertise and carefully developed products to help bring naturally fermented food into more homes across the UK.

The Values Behind Kultura House

Authenticity

At Kultura House, fermentation follows traditional methods rather than shortcuts. Every product is naturally fermented, unpasteurised and made with live cultures, respecting a process that has been used for generations. We believe good food begins with honest methods and quality ingredients.

Education

Food knowledge should be shared, not kept behind closed doors. Through workshops, recipes and practical guidance, I want to help people understand the principles of fermentation so they can confidently use these skills in their own kitchens.

Quality Without Compromise

Every recipe, product and workshop is developed with care and attention to detail. I believe quality comes from taking the time to do things properly, even if that means moving more slowly. My aim is to create food and experiences that people can genuinely trust.

Respect for Nature

Fermentation is one of the oldest and most sustainable ways of preserving food, helping seasonal ingredients last longer while reducing unnecessary waste. Living and working on our family farm in Monmouthshire, we try to carry those same principles into everyday life—respecting the seasons, reducing waste, producing food responsibly, and passing on the traditions of growing, making and valuing real food to the next generation.