Fermented Foods’ Just Desserts
“If you reads it on the Internets it must be true!”
I hear this all the time and what I once heard spoken as a given fact is more often being stated in sarcasm or with irony. But it’s true, aint it? Oh, you sad misinformed world. There’s a great deal of useful, wonderful info on the web, but just because you read it one place don’t make it so. Double check the info and double check the source.
When I started on the fermented foods kick, I did just that – and I was still skeptical – as I read claim after claim and anecdote after story about improved health and stamina and vitality. I figured if only a portion of it were true, well, then it would still be worth trying…
It’s been 5 days since I expressed a desire to start on fermented foods. Here’s what I’ve discovered so far:
- There is a whole ‘nuther room in the house called a kit-chen used to making food thingys! Really! You guys oughta check it out. It’s cool…
I kid… sorta…
Preparation of fermented foods is dead simple!
- There’s an entire industry and subculture dedicated to teaching you how to do it (and they’ll sell you the tools and starters, too)
- I LIKE fermented foods – really, a lot of ’em taste good. I’m sitting here wishing I wasn’t limited to how much fermented food I could eat in a day.
- You really should limit how much fermented food you eat in a day.
- Although the process is similar, beer does not count as a fermented food (sorry, guys)
- I have fewer stomach problems since I’m eating fermented food daily.
- I have more energy since I’m eating fermented food daily.
- It is relatively inexpensive to prepare fermented foods.
- I’m good at making fermented foods!
Regarding that last statement… yeah… it’s true. Jeanette’s been eating my multi-veg kraut by the bowl full! And she’s honest enough that if she doesn’t like it (the Kvass was too salty) she won’t eat it!
I’ve got a second, lower sodium batch of kvass down, a second, plainer version of kraut down, a nice looking batch of kimchi started, a sourdough starter in the fridge, a healthy kefir in a quart jar (we started in a pint), and only a couple more days until my kombucha is ready.
But, what about the dessert part? In the title, you said dessert?!?
Turns out that sauerkraut isn’t just for topping hot dogs, serving alongside ‘wursts, or force feeding Weird Al Yankovich for 26 1/2 years (too much?). You can make desserts with it, too!
This dessert is from my good friend Summer…
Chocolate Sauerkraut Cake
¾ C sauerkraut drained and chopped
- ¾ C sugar
- ½ C Honey
- ½ C butter
- 3 lg eggs
- 1 tsp pure vanilla
- 2 C all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 C water
- ¾ C unsweetened cocoa powder
- ¾ C walnuts, chopped
Preheat oven to 350 degrees
- Sift all dry ingredients together. Cream sugar, butter and vanilla. Add honey, beat well. Add eggs one at a time.
- Add dry ingredients to creamed mixture alternately with water.
- Add sauerkraut mix thoroughly.
- Pour into greased pan or pans. Bake 30 to 40 minutes until cake tests done. Frost.
Some notes: I did note use the spicy kraut pictured above, but some tamer kraut Summer had given me. I also substituted coffee for the water. I didn’t have any vanilla (Lena likes her vanilla coffee), and I omitted the walnuts ’cause the recipe was formatted funky in my email and I just now saw it. I decided not to make the frosting for fear of sugar overload and topped it with a bit of pear sauce. Oh, and I added step 5…
Delish! I mean, I just finished my third piece in a row and I’m thinking about a fourth… Jeanette even had 2!