It has been awhile since I have written anything. It is just the ways things go. Sometimes we have the time to do what we love to do and other times, life takes over. One of the activities that has been occupying my time, is filming videos for the online fermentation course, which is a lot of fun.
Along the way, after making some delicious sauerkraut, I decided to make a chocolate sauerkraut cake. When I announced this to those in my house, the reaction was not exactly enthusiastic.
But when I announced that I had done this in class last night, there was a chorus “yums” and “oh that sounds good” So now you know… if you wanted a positive reaction, you need to pick the right audience.
I had heard of this cake for years and I always wanted to try it. I was truly surprised how moist and flavourful it was. I enjoyed it so much, and I say this, as someone who is not especially in love with chocolate, that I had to make it again.
And this time I filmed it.
If you are looking for a quick and easy chocolate cake that is rich and moist, then try this. And you do not have to make your own sauerkraut. Go to the health food store or your local grocery store and look for an unpasteurized sauerkraut, which will be found in the refrigerator case.
Now you may be thinking that baking the sauerkraut will kill the beneficial bacteria and enzymes. And you would be right. However, there are other benefits.
The phytonutrients in the cabbage were made more bioavailable during the fermentation process and they remain more bioavailable, even after cooking or baking. The same is true for the vitamins and minerals.
This means the cake has the benefits of cabbage but in a more digestible format since the cabbage was fermented.
Cabbage is also a good prebiotic, which means it will feed your good bacteria. Your good bacteria are native to you and it is the most important bacteria in your gut. The sauerkraut in this cake still contains the prebiotic fibre.
This will make the cake a pretty special item. So go ahead and try it and enjoy!
