A recipe for living with cancer.

Today is day four the day ” fatigue” is supposed to set in. I awoke to a bluebird sky with sun streaming in my window. As I lay in bed I thought I felt pretty good, the drugs are handling the nausea, no vomiting and the Zyrtec is handling the bone pain from he injection of Neulasta. That is the drug that makes your body kick in the production of white blood cells to stave off infections but causes bone pain. To combat that the Zyrtec. It really is amazing they have figured it all out.

I went down stairs and my sweetie Tom made me a smoothie to take some of my meds. I looked around the kitchen and lurking in the corner were three cabbages, fresh from the CSA begging to be made into homemade sauerkraut. This is easy peasy so I decided to go ahead and make it– fatigue , naw.

It’s simple:
Take a large pottery or glass vessel with a wide mouth about a gallon size. Clean with hot soapy water, rinse and dry.
Take 2-3 medium cabbage, peel outside damaged leaves and rinse.
Cut in quarters and remove core.
To cut/shred the cabbage use a knife or a mandolin. I use the mandolin because it goes so fast. Make the shred thin as you would for cole slaw or kraut.
Every half cabbage you shred, place in bowl and toss with a heaping tablespoon of kosher salt. Keep shredding and salting.

Once shredded toss well and let sit 15 minutes to draw liquid out of the cabbage.
With clean hands start packing cabbage into crock or glass. Pack it all in and pour any liquid in the bottom of the bowl in with the cabbage.

Weight done the top with a plate or a plastic bag filled with water. The objective is to make sure you form a seal to avoid anything growing on the top or it drying out and to keep weight on the cabbage as it ferments. Check after a day or two and make sure there is liquid up to the top of the cabbage. If dry, add a bit of water to cover.
Make sure your crock or glass is sitting in another bowl in case there is to much water and overflow.
I taste the kraut after a week to see if it’s to my liking. The more sour you want it –just leave it longer. Two weeks usually gets me the finished product I like.

The beauty of homemade sauerkraut is the crunch that is missing from canned or packaged kraut. My daughter who was never a fan of kraut, LOVES homemade.

The leftover leaves and pieces I chop up to make a chunky coleslaw with a creamy dressing. I will add in whatever fresh veggies i have around, today, red pepper, carrot and fresh snow peas from the garden. The dressing:
1 cup olive oil
1/2 cup apple cider vinegar
1/2 cup honey
Salt and fresh ground pepper
1 tsp caraway seeds
1 tsp cumin seed
1/2 cup white beans (more if you want it creamier)
Put all in blender and taste for seasonings.

Ordinarily this would be the beginning of a very productive day, but after finishing I am exhausted. I guess this is fatigue!

Comments on: "What is Fatigue? Apparently Making Homemade Sauerkraut!" (1)

  1. Grandma Wertheimer is smiling…”…look, she makes sauerkraut…und alzo kraut salad…”
    Keep it up!

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