Breastfeeding Friendly Beet Kvass Tonic
This ruby-red fermented tonic is one of those old-world remedies that feels genuinely nourishing, and it's surprisingly simple to make at home with just a handful of real ingredients. Raw beets bring natural earthiness and a deep, jewel-toned color, while fresh ginger adds a gentle warmth and apple cider vinegar helps kick off the fermentation process. The result is a lightly tangy, pleasantly complex drink that's a far cry from anything you'd find in a bottle at the store. For anyone navigating the extra nutritional demands of breastfeeding, having a wholesome, homemade tonic on hand — made from ingredients you can actually name — is a real comfort. The fermentation happens at room temperature over a couple of days, so there's very little hands-on effort involved; you mostly just wait and let time do the work. Serve it chilled in small glasses and sip it slowly — a little goes a long way with something this earthy and alive.
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Learn more →Ingredients
4 servings
- ¾ lb raw beets (about 2 medium), peeled and cut into ½-inch cubes
- 1 tsp fine sea salt
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 3 cups filtered water, room temperature
- 2 sprigs fresh thyme (optional)
Instructions
- 1
Place the cubed beets into a clean 1-quart wide-mouth glass jar. Add the sea salt, apple cider vinegar, and grated ginger. Tuck in the thyme sprigs, if using.
- 2
Pour the filtered water over the beets, leaving at least 1 inch of headspace at the top of the jar. The beets should be fully submerged; press them down gently if any float above the waterline.
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