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

Lovely to see so any of you joining today. I hope you enjoy the course! If you have any questions or feedback, post below.

MODULE 1: The Foundation - Why fermentation matters for your gut health - The science made simple - What modern food production took away from us - Safety myths busted MODULE 2: The Polish Traditions - Traditional methods from my babcias - Salt wisdom (Wieliczka & Kłodawa rock salts) - Timing, temperature, troubleshooting - What "normal" looks, smells, tastes like MODULE 3: Your First Four Ferments We're making these together: 1. Classic sauerkraut (the foundation of everything) 2. Beetroot kvass (gut health in a glass) 3. Tropical hot sauce (flavour explosion) 4. Polish-style dill gherkins (the real deal) MODULE 4: Troubleshooting & Beyond - What went wrong and how to fix it - Expanding your fermentation practice - Seasonal variations - How to make this a lifestyle, not a project PLUS: Community Access - Ask questions in real time - Share your ferments - Learn with others on the same journey This is EVERYTHING I wish someone had taught me when I started.