Tonight's dinner is a bit of a Polish classic and it made me think how simple 'peasant food' was all that people need. Cabbage and onion as a prebiotic, kefir and sauerkraut as a probiotic and some lovel starchy potatoes & pork neck for those opting for meat, which many in Poland did. Don't be shy, share a classic recipe that you love that hits the spot for you - with ferments or not!

Hi Everyone. I've been watching my carrot ferment over the past couple of days and now we have which I think is Kahm?

Please can I check my process on this jar. I feel it looks a bit on the pale side. Should I just blitz now?

DISCLAIMER: I have no affiliation with Zoe and I started collecting these data purely for interest in increasing my nutrition, health and to satisfy my, somewhat nerdy, personality to put numbers on things As I said in my introduction, I have been following the Zoe nutrition plan for close to 2 years. I started in July 2024 and although I thought I was eating well, but there had been a degree of UPF consumption due to a lack of time and understanding, consequently my Gut biome score was ranked as very poor with 27/50 "good bacteria" and 20/50 "bad bacteria" (as determined my Zoe scientists), Following their advice on foods to eat according to their prediction and measurement of my sugar and lipid metabolism, I retested in November 2024 and my biome score had increases from 132/1000 to 438/1000 with 32/50 "good bacteria" and 14/50 " bad bacteria" I then had to take some antibiotics so didn't retest until December 2025 by which time, my score had increased to 547 with 35/50 "good bacteria" and 10/50 "bad bacteria" Up until now, I have not been eating many fermented foods other that greek yoghurt, cottage cheese, and commercial kimchis, and more recently homemade kefir. I am keen to add the fermented foods in from this class to see what they will have on the "numbers" when I get round to retesting at the end of the year ( or sooner if I can't contain my excitement) I hope this is interesting, and as I say the Zoe programme is "personalised" so this post is not intended to give advice and is just for interest to show this group how the food we eat can affect gut and general health

Welcome — I'm so glad you're here. 💚 This is a space where traditional Polish fermentation wisdom meets modern everyday life, and where I hope you'll feel at home whether you're a complete beginner or someone who already has a few jars bubbling on the shelf. To get us started, introduce yourself below and tell me: 🧑‍🌾 Your name and where you're fermenting from 🫙 What brought you here — health, curiosity, a family tradition? 🥣 One ferment you're excited to finally get right I read every single one and I'll reply personally. If growing is part of your world too, share that — fermentation and the garden go hand in hand here. Martyna