About Kleverbelly

Farmhouse where Aksana spent her summers

Kleverbelly co-founder Aksana DeBretto grew up in Eastern Europe eating foods from Belarus, Poland, Lithuania, and Ukraine. Fermented cabbage (“kapusta”) was ubiquitous and, stored in cool, dark underground cellars, provided a way to enjoy a fall harvest year-round. 

Harvesting kapusta!

An underground cellar preserving the harvest

After arriving in Chicago, Aksana continued fermenting various vegetables to make sauerkrauts, salads, toppings, and side dishes for friends and family. Today, her and her husband Steve, along with their two children, continue experimenting with new recipes. They founded Kleverbelly in 2025 to share their best dishes with others and to make eating gut-healthy foods easy and enjoyable.