Pregnancy Friendly Beet Kvass Tonic
Fermented drinks can feel like a minefield during pregnancy, but this simple beet tonic sidesteps the usual concerns beautifully. Rather than relying on wild or unpredictable fermentation cultures, it uses a short, controlled two-to-three day process with just salt, apple cider vinegar, and filtered water — ingredients you can see and trust. The result is a gently tangy, deeply ruby-colored drink that delivers earthy, mineral-rich flavor without any alcohol content or questionable additives. Fresh ginger adds a subtle warmth that also happens to be a classic go-to for settling an uneasy stomach. The whole process is hands-off and low-effort: cube the beets, combine everything in a jar, and let time do the work. Served chilled in small glasses, it's a genuinely satisfying alternative to plain water when you're craving something with a little more character. Clean ingredients, no mystery, and a gorgeous color — this one earns a permanent spot in the fridge.
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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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