Monthly Archives: July 2016

Want to Save Money, Lose weight and Be Healthier? Eat Cabbage!

Until recently, whenever I thought about cabbage I would remember the unwelcome smell that permeated the hallway of my grandmother’s building in Far Rockaway, NY. It would make my nose wrinkle and I couldn’t wait to get into her apartment which always seemed to smell like fresh baked dinner rolls or something equally delicious.

So, I quite surprised myself when I picked up a head of cabbage at the farmer’s market.  I did it for two reasons: 1. I know how nutritious it is.  2.  It was only $2.  WIN, WIN!

I pondered what to do with it on the way home.  Then I surprised myself again by slapping the steering wheel and declaring out loud, “I am going to make sauerkraut!”  I have no idea where the thought came from since I never made it before and quite frankly… I never even really thought about sauerkraut being comprised of cabbage.  The same goes for coleslaw (which I also decided to make.)

How hard could it be?  It turns out, not hard at all.  It became clear after some quick research that sauerkraut is merely cabbage+salt+time.  I chopped the cabbage as thin as I could by hand, threw in a few tablespoons of kosher salt and began to massage it.  I found myself wondering how many of my German ancestors must have done the very thing I was doing at that moment.  It felt so natural working the salt into the cabbage until the juices flowed out.  After about 10 minutes, I decided I created enough of a brine to jar it up.  You want there to be enough liquid to fully submerge the kraut.  I used an onion* half to weigh it down in the jar.  After that, I topped the jar with a coffee filter and rubber band.  I found this set-up very effective for keeping the oxygen out while allowing the carbon dioxide to escape.  Then I set the jar in a dark cabinet in the basement, the only place that might come close to maintaining the ideal temperature range of 65 to 75 degrees.

How does this make sauerkraut?  The short answer is that cabbage naturally carries bacteria like lactobacilli which helps kick off lactic acid fermentation.  The salt preserves the cabbage to keep it from rotting while fermentation takes place.  There is a lot of debate about the proper amount of time to allow sauerkraut to ferment, anywhere from three days to six months.  I found the most consensus that around three weeks is enough time.  The idea is to allow the sauerkraut to ferment long enough to produce a goodly amount of probiotic bacteria. Then after that it’s just about taste.

However, if you are like me and you can’t wait that long or if the average temp is above 75 degrees then two weeks is long enough.  Also, keep in mind, the sauerkraut will continue to ferment in the fridge.  It will just happen much more slowly below 65 degrees.

BBQ beans on toast with tomato, olives, homemade kraut and a pickle... what more could you ask for?

BBQ beans on toast with tomato, olives, homemade kraut and a pickle… what more could you ask for?

I have to tell you that homemade sauerkraut is DELICIOUS!  It is so much better than store-bought. I am not sure I could eat the canned stuff ever again.  Give it a try if you like sauerkraut.  You have nothing to lose.  I paid two dollars for a head of cabbage at the farmer’s market.  (I noticed they are $1.29 at the supermarket.)  That one head netted me 16 ounces of sauerkraut and eight cups of coleslaw.  I call that VERY budget-friendly!

I will get more into the nutritional and weight loss benefits of cabbage in my next post, as well as share the coleslaw recipe I concocted.

Many Blessings,


*I got the onion as a weight idea from the Dr Axe website:

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Tragedy, Hope and Making Sense of Racial Relations through Personal Relationships

I have shed a lot of tears over the last few days.  The deaths of Alton Sterling, Philando Castile and the five Dallas police officers: Lorne Ehrens, Michael Krol, Michael J. Smith, Brent Thomspon and Patrick Zamarippa all seemed so senseless to me.  I just can’t wrap my head around it.

It’s painful thinking about a four-year-old girl witnessing a police officer killing the man who had been a father to her, while her mother, the man’s fiancée, stoically and respectfully taped it.  Another man was shot and killed while already pinned down to the ground.  An officer who had just been married two weeks ago got gunned down while doing his job, protecting peaceful protestors of, ironically, police violence.  It’s made me very sad and I don’t even personally know any of these people.  I also have been feeling the complete overwhelm of not knowing how on earth to help make things better.

I reached out to my friend Lorna (after not having heard from me in goodness knows how long) without any “Hi, how are you?” preamble, I texted her about how I was feeling.  She responded in her usual kind, compassionate way.  I could practically hear her elegant Jamaican accent while I was reading her responses.

Me: Lorna, I’m so sad today about all the killing that has been going on this week.  I am sad for the families of the two black men who were shot by police, as well as, the families of the cops shot in Dallas.  All these precious lives lost senselessly.  I have no idea how to help make things better.

Lorna: Cindy, thanks for reaching out and I do appreciate your thoughts.  There is so much good to celebrate and I cherish you, who have the guts to see beyond color or race! Blame can be passed around but we must now stop to listen!! Violence is not the answer!!  But what is?  Thanks Cindy.  Love you much.  Smile-hope lives.

Me: I am so glad I know you.  You never made me feel like a “white” friend but just a friend.

Lorna: I loved you the day you walked into ACS, then CWA (where we both worked over 20 years ago.) White or black, you are just a great person!!

Me: Thanks! 🙂 Right back at ya! (I’m not as eloquent in real time as Lorna.)

I think good racial relations are about personal relationships.  To go a step further, it’s not about race at all; it’s about treating everyone you encounter with kindness, respect and compassion.

My friend Jodi got it right with this response to a post I had put up on social media about how helpless I felt after the tragedies of the last several days:

“Some people are “activists” but my style is to just try to live with love, acceptance & tolerance to the best of my ability. I work in a tourist town and I meet all kinds of people, from everywhere & I try to enjoy them all and make them feel welcome. I always remember the lesson I learned  when I lived out of the country for a couple of years – when you met an American – it didn’t matter their race, religion, sex, anything it was an American -and I just wanted to hug them! If we could maybe live on another planet for a while – maybe we would appreciate [each other] whenever we see another human being or earth animal. I live in hope of world peace, but sometimes when I think of the thousands of years humans have been warring and fighting each other – it’s rather discouraging. But there is always HOPE.”

Jodi’s wisdom reminds me of Lorna.  We are more alike than we are different.  When we focus on what we all have in common while respecting and eventually appreciating our differences, we can all get along and even cherish one another. “Smile – Hope lives.”

Many Blessings,


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