Favorable days for pickling cabbage c. October is the best month for sourdough cabbage for the winter. The influence of the moon on the workpiece

Cabbage is one of the healthiest vegetables around. It contains a large amount of fiber, vitamins of groups A, B, E, P, and in terms of vitamin C content, it can compete with lemon! Have you noticed that as soon as autumn comes, the body immediately "requires" sauerkraut?

And all because he understands that it is simply necessary to stock up on vitamins for the winter. Interestingly, in Russia, on October 8, they celebrated the holiday of Sergei the skit.

On this day, the hostesses fermented cabbage, and told all sorts of stories. Today, no one celebrates this holiday and the sourdough process is completely different, but nevertheless, it is important to know exactly when it is worth knowing - when sauerkraut is sauteed for the winter.

Before you start fermenting cabbage for the winter, you need to choose the right head of cabbage. Since the days of Russia, hostesses have approached this occupation with special responsibility.

It is recommended to take a head of cabbage not large (medium size), white or greenish, round, firm and juicy. The vegetable must have the optimal amount of sugar for the fermentation and souring process to be successful. This condition is met by cabbage varieties that ripen late.

Never use cabbage for starter that is ripe too early - it is not crispy and spoils quickly.

Make sure that the cabbage leaves are not damaged, they are not gnawed by insects, there should be no rot either. This does not mean that if there is one hole on the head of cabbage, it is not suitable for leavening cabbage for the winter.

Simply, remove it and don't use it in your starter culture. See also what cabbage is good for - its beneficial properties and vitamins for health.

Mid-season cabbage varieties begin to ferment in September. But you need to store such a workpiece only in a cold place.
Late-ripening varieties by the end of October, as a rule, already "reach" and become completely ready for fermentation.

For this purpose, you can even use heads of cabbage, slightly tackled by the first frosts. They will not be stored, but for fermentation - that's it!

It is believed that the Moon affects the quality and shelf life of sauerkraut. There are complex calculations for the phases of the moon and the signs of the zodiac. And here the lunar calendars come to the aid of the hostesses. Let's look at the dates in two of them.

The lunar calendar from the magazine "My Beautiful Dacha", which we regularly subscribe, says:
In October 2017, sauerkraut is best served on October 10
But on October 15, you cannot ferment cabbage.
October 12 is a good day for picking cabbage.
October 25 is designated in the calendar as "Cabbage Day!"

The lunar calendar on the Fermilon website states that:
In October 2017, the dates from October 22 to October 27 are considered auspicious days for pickling cabbage, and the best day is October 27!
In November, you can also ferment cabbage, and it is better to do it from November 1 to 3, from November 21 to 23 and from November 29 to 30. And the most favorable time for this is November 22!
In December, we will ferment from the 26th to the 29th.
Days of the week when to ferment cabbage:
In fermentation, you can also focus on the days of the week. It is believed that cabbage cooked on women's days (Wednesday, Friday, Saturday) will amaze with its taste and will be stored for a long time.

GURI CABBAGE (Caucasian cuisine)

White cabbage - 3 kg; beets - 500 g; wine vinegar (red) - 2 tbsp l .; sugar - 3 tbsp. l .; coriander seeds - 1 tbsp l .; black peppercorns - 10 pcs.; cloves - 10 pcs.; salt - 1 tbsp. l.

Cut the cabbage into 6-8 parts without cutting the stalk.

Peel and cut the beets into thin circles.

Sterilize the 3-liter jar. Lay cabbage and beets in layers.

Put salt, sugar, vinegar, coriander, pepper and cloves in a saucepan for 1 liter of water. Bring to a boil, pour the hot marinade over the cabbage.

Keep at room temperature for 5 days.

Then store in a cool, dark place, refrigerator.

For those who like it sharper, put 1-2 hot red peppers in a jar, cut in half lengthwise.

CLASSIC CRISPY Sauerkraut

For a 3-liter jar: cabbage - 3 kg; carrots - 2 medium; salt - 70 g; bay leaf - 10 pcs.; black peppercorns - 10 pcs.

My cabbage and carrots. Shred the cabbage, and rub the carrots on a coarse grater.

Mix cabbage and carrots, add salt. It should be slightly saltier than usual in a salad, so when you add salt, taste the cabbage.

Add bay leaf and peppercorns and stir again.

It is good to rub everything with your hands and tamp it into a jar, very tightly - with a fist or a crush (each layer), the jar should be filled to the very top.

We put the jar of cabbage in a deep plate and leave it on the table for three to four days. Cabbage wanders at a temperature of about 20 - 21 0С.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom in order to release the accumulated gas (if you do not do this, the cabbage will taste bitter). You can pierce with a long knife or a wooden stick.

The jar must be covered with a lid! (but not completely closed).

After 3-4 days, close the jar of cabbage with a nylon lid and put it in the refrigerator. In the cold, the fermentation process will end.

SPICY CABBAGE QUICK COOK

Chop 2 kg of fresh cabbage, grate 3-4 carrots on a coarse grater, chop 4 large winter garlic cloves.

Pour a little cooled marinade: for 1 liter of water - 1/2 cup of sugar, 2 tablespoons of coarse salt with a slide, 10 pieces of peppercorns, 5 cloves, 4 pcs. bay leaf - boil for 10 minutes, add 1/2 cup vegetable oil and 1/2 cup 9% vinegar.

Press down with oppression until it cools completely, transfer to a 3-liter jar and put in the refrigerator for a day. Then the cabbage is ready to eat. In the refrigerator, it is well stored under a regular lid, but it does not need it -)

KOREAN SALAD FOR WINTER

• 2 kg of slaw white cabbage;
• 1.5 kg of grated carrots;
• 350 g of onions, cut into rings and half rings;
• 150-200 g of peeled garlic;
• 125 g sugar; 2 tbsp. l. salt;
• 250 ml of 9% vinegar (or 175 ml of water + 75 ml of 70% vinegar essence;
• 250 ml of vegetable oil; 1.5 tsp red pepper;
• 2 tsp ground black pepper;
• 4 tsp ground coriander;
• if desired, you can also add spices to your taste, for example, cardamom, dried basil, turmeric, ginger, ground bay leaf.

Store all chopped vegetables in a large bowl, squeeze out the garlic, sprinkle with salt and sugar, pour with oil and vinegar, add spices. And mix gently with handles, but do not wrinkle! Next, lay out the salad in clean jars, close with plastic lids and leave for a day at room temperature.

Do not eat the remnants of the salad right away !!! The cabbage in the jars will dry out the next day and you will need to add a little to each container.

Then put it in a cold place.

FAST CABBAGE

2 kg of cabbage; 400 g carrots; 4 cloves of garlic; you can add apple, beets

Marinade: 150 ml. oils; 150 ml of 9% vinegar; 100 grams of sugar; 2 tbsp salt; 3 pcs. bay leaf; 5-6 peas of black pepper; 0.5 l of water.

Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.

Combine all components for the marinade and boil for 5 minutes. Pour the boiling marinade over the cabbage.

Ready in the morning!

LAYERED SALAD WITH CABBAGE

Cabbage; Bell pepper; cucumbers; tomatoes; onion; parsley - proportions "by eye and by tooth"

For filling: for 2 liters of water - 2 tbsp. tablespoons of salt, 6 tbsp. tablespoons of sugar, peppercorns, cloves, bay leaves, acetic acid for 1 can (0.7 - 1 l) - 1 / 3-1 / 2 tsp.

All vegetables are thoroughly washed, according to the site. Chop the cabbage, peel the cucumbers and cut into circles 7-8 mm thick, tomatoes - make a cross-shaped incision, pour over with boiling water and peel them. Then cut into thick circles.

Free the pepper from seeds and cut it into rings or wide strips, depending on the size of the fruit.

Cut the onion into thick circles and disassemble it into rings.

Put a sprig of parsley on the bottom of the sterilized jars, and then lay the vegetables in layers in random order, alternating colors.

Prepare the filling: dissolve sugar and salt in water, put spices (everything except vinegar), boil for 5 minutes and fill the jars.

After that, we twist the jars, after pouring in the acetic acid, turn them over on the lid and cover them with something warm (a blanket, a blanket in several folds) for additional self-sterilization.

Dozens of delicious dishes can be prepared from sauerkraut, but it is good in itself as a snack that increases appetite and normalizes digestion. Bon Appetit!

In 2019, as in any other, it is worth stocking up more sauerkraut. Each housewife has her own secrets of cooking it, but the vegetable should be fermented on certain days, which are indicated in the lunar calendar.

Basic rules for fermentation

What rules will you have to follow while cooking cabbage? There are several of them, and all of them are mandatory:

• It is better to take late varieties of cabbage.
• The heads of cabbage should be firm.
• The stumps must be cut out.
• The vegetable is chopped into very thin strips.
• They ferment it only on the growing moon.
• To make the cabbage crispy, horseradish leaves are added to it.
• If you don't like table vinegar, you can substitute apple cider vinegar, aspirin, or lemon juice.
• As for the amount of salt required, everything is very simple - compact the chopped vegetable in a jar and apply salt over the entire area, this will be enough.
• Do not use iodized salt, otherwise the cabbage will taste bad.

These rules will help to competently prepare a vegetable for the winter.

When to salt cabbage in 2019

Some housewives wonder why they can't get a tasty dish. It's simple - they salt the cabbage at the wrong time. And with proper salting, the vegetable will not only be tasty, but will also be stored for a long time - up to 7 months.

The most unfavorable period for fermentation is the full moon. If you work with cabbage at this time, it will turn out to be tasteless, soft, and quickly deteriorate. On a full moon, you should not preserve other foods, with the exception of beets. You should not ferment anything even when the Moon is in Cancer, Pisces and Virgo.

Sour cabbage according to the lunar calendar (video)

The best option is to harvest vegetables on the waning moon, preferably 3 or 6 days after the new moon. It will be great if you ferment cabbage on the growing moon in Aries, Sagittarius, Capricorn, Taurus or Leo. So the workpiece will turn out to be crispy and will be stored for a long time. Important! You should also get the vegetable on the table in the indicated signs!

It is believed that picking cabbage should be done only 10 days after the first freeze. This mostly happens in October or November. This remark is due to the fact that during the indicated periods the acid turns into sugar, so the cabbage turns out to be very tasty.

Another point, if you ferment a vegetable in tubs, do not open them often, otherwise the workpieces will dry out. In terms of days of the week, the best days to get work done are Thursday, Tuesday, and Monday.

Delicious sauerkraut recipe

Before proceeding with the preparation of the vegetable, it is necessary to put in order the container in which, in fact, it will be stored. To begin with, the barrel, if you have chosen it, you need to thoroughly wash it using a brush and laundry soap, then fill it with clean water for several days. It should be borne in mind that you will not be able to immediately wash all the muck, it will settle in the water, so the dirty water must be changed.

After the preliminary manipulations are completed, you can start preparing the "decoction" - water with the addition of fragrant herbs - in order to then pour it into the barrel. It is recommended to cover the container with a canvas cloth, and leave it for 12 hours to cook cabbage.

So, consider the recipe for pickling a vegetable itself. For everything to work out perfectly, you should:

• Take a special cleaver for shredding cabbage and chop it.
• Transfer to a clean container, such as a basin, and add a generous handful of salt (large table salt will do) and the same amount of granulated sugar.
• Now we can start to do the supplements. Put what you like: carrots, onions, cranberries or fragrant greens.
• Then you need to rub everything thoroughly with your bare hands, mash, slightly squeezing the juice.
• If you do not want to get orange cabbage, carrots should be cut by hand.
• All the resulting mixture remains to be sent to the barrel and lightly tamped.

In order for the cabbage to "breathe", i.e. so that air does not accumulate, and it ferments, you need to make several holes in the workpiece along the entire length of the barrel. Readiness is verified empirically.

Lunar calendar for pickling cabbage in 2019: favorable and unfavorable days

According to the lunar calendar, cabbage harvesting should be done on certain days. Only in this way will it turn out to be crispy, with a pronounced pleasant aroma. Let's consider what periods are the most favorable and unfavorable for work.

We ferment cabbage only according to the lunar calendar, and it comes out surprisingly tasty with us! You can do that too.

How and when to ferment cabbage (video)

Housewives who love sauerkraut, choosing cabbage heads for pickling according to the lunar calendar in 2017, you should know that for salting you need tight and strong white cabbage heads and only late varieties.

Immediately, we warn you that it is better not to use Chinese or Dutch cabbage varieties in salting, discard them, since they are not at all suitable for salting.

A large amount of chemicals in the form of nitrates in cabbage will also not have a positive effect on the sourdough of cabbage, the cabbage grown in this way negatively affects its taste and the very quality of this product, valuable for our health. You can be completely confident not in the purchased cabbage for pickling, but in the one that you yourself have grown with your own hands in your summer cottage.

If you nevertheless bought cabbage for sourdough in a vegetable store or on a collective farm market, then before using it (preparing it for salting), you should clean it from the top leaves, which are usually dirty and lethargic.

You can taste the cabbage before purchasing. If cabbage with bitterness is a bad sign, it is better not to salt or ferment such cabbage with such a taste in 2017, it is not suitable for sourdough.

To begin with, consider the basic rules for "cooking" sauerkraut. There are several of them, and all of them are required for use:

1. Cabbage varieties are best taken late.

2. The heads of cabbage must be firm.

3. The stumps must be cut out.

4. Shred the vegetable into very thin strips.

5. They ferment it only on the growing moon.

6. To make the cabbage crispy, add horseradish leaves to it.

7. If you don't like table vinegar, you can substitute apple cider vinegar, aspirin, or lemon juice.

8. As for the amount of salt required, everything is very simple - compact the chopped vegetable in a jar and apply salt over the entire area, this will be enough.

9. Do not use iodized salt, otherwise the cabbage will taste bad.

Our grandmothers did not use lunar calendars. But their salting was always successful. What's the secret? They just knew that salting cabbage or cucumbers in barrels for the winter can be on the growing moon.

We have the opportunity to use the lunar calendar, so let's write out all the favorable October days of 2017 according to the lunar calendar.

Not all cabbage varieties are suitable for pickling. In order for it to produce a quality product when fermented, the vegetable must have a sufficient sugar content. In this case, the process of lactic acid fermentation will be most successful. This condition is met by varieties that ripen in the middle and late periods.

Late-ripening varieties are also not all suitable for fermentation. Many late varieties of this vegetable are intended for winter storage. Immediately after harvesting, such cabbage contains few sugars, its leaves are not juicy enough, therefore, high-quality fermentation cannot be obtained from it. But after a couple of months of storage, it is already quite suitable for these purposes, since it manages to accumulate the sugar necessary for fermentation.

The best varieties for pickling are domestic: Nadezhda, Belorusskaya, Slava, Gift, Kharkovskaya winter, Moscow late. Fermented cabbage made from old domestic varieties of Slava and Belorusskaya is especially good.

The suitability for fermentation is easy to determine by its appearance and taste. The head of cabbage should be almost white in color, the leaves are juicy and sweet.

The first time from the varieties that are planted specifically for fermentation. After a few months, when the first batch is over, ferment some of the heads of cabbage left for storage. So, cabbage will not peroxide and will always be of high quality.

When to ferment cabbage for the winter of 2017: it is important to observe the correct terms for fermentation

Mid-season varieties of this vegetable begin to ripen in September. You can ferment cabbage during these periods if there is a cold place for storing the product. By the end of October, late varieties are completely ready for consumption.

Heads of cabbage, slightly tacked by a light freeze, are more suitable for pickling. It will not be kept fresh for a long time, but it will pick up more sugars, which is very important for fermentation.

In order for the sauerkraut to be truly tasty and crispy, have useful properties and be stored until spring, it is very important to observe the correct terms for fermentation. Our ancestors knew this, so they cooked the vegetable only on the growing moon and on certain days. The fifth and sixth days of the lunar calendar are most suitable for this.

The sign of the zodiac under which this day is located is also very important. The days when the Moon passes the signs of Cancer, Pisces and especially Virgo are completely unsuitable for fermentation. The days of Aries, Sagittarius, Taurus are considered the most suitable. But the most delicious is cabbage fermented in Capricorn.

It is believed that the Moon affects the quality and shelf life of sauerkraut. There are complex calculations for the phases of the moon and the signs of the zodiac. And here the lunar calendars come to the aid of the hostesses. Let's look at the dates in two of them.

When to ferment cabbage in October 2017: October 27 is the best day to ferment cabbage

In October 2017, the dates from October 22 to October 27 are considered auspicious days for pickling cabbage, and October 27 is the best day!

In November, you can also ferment cabbage, and it is better to do it from November 1 to 3, from November 21 to 23 and from November 29 to 30. And the most favorable time for this is November 22!

In December, we will ferment from the 26th to the 29th.

Take cabbage for sourdough should be strong. The best option is a vegetable cut immediately after a slight frost. The leaven itself is best done at a time when the Moon is in Aries, Sagittarius or Leo. At this time, white-headed vegetables can be harvested in large volumes.

During cooking, to make the cabbage even tastier, you can add beets, lingonberries, apples, plums and cranberries, various herbs and spices to it. And you need to cook it only in a good mood, otherwise it will taste bitter.

In November, cabbage is best salted at the end of the month.

Both October and November include enough days when you can safely ferment cabbage.

This is a very important point, because using summer varieties does not give a good result.

In other words, buy autumn mid and late cabbages. The owners of garden plots have the opportunity to plant the desired varieties in the garden. The buyers in the bazaar have to take the sellers' word for it.

Watch carefully so that the vegetables are not rotten. The head of cabbage should be firm to the touch and not frozen. Loose specimens are not suitable for salting.

For proper cutting, use special knives or graters. With their help, you will finely chop the cabbage, it will ferment perfectly and will look delicious. The thinner you cut it, the better.

The classic recipe does not involve any additives. Many hobbyists can add the following additives for a variety of flavors.

Apples - thinly sliced

Lingonberry

Prunes

Red bell pepper

The main thing is not to overdo it, everything should be in moderation. I told you about the secrets of salting and cooking. You just have to use them in practice and please your homemade yummy.

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At the beginning of the active season of pickling and pickling cabbage, I decided to discuss one very topical issue. It causes heated debate among experienced housewives. Therefore, today we will discuss when to salt cabbage in October 2017.

It is October that is the first month when I usually start to pickle it. This vitamin yummy is indispensable in autumn and winter. Crispy, fragrant, drizzled with fragrant butter! How delicious it is, you will lick your fingers!

You have probably noticed that once salting is successful for you one hundred percent. It crunches, keeps well, the brine does not stretch. And next time it disappoints you, although it is prepared according to the same recipe. It turns out soft, does not crunch, and the brine lasts. Why it happens? What is the reason, and what should be done so that the salting always succeeds? Let's turn to old grandmother's methods. And try m explain them in a modern way.

Best month, eligible nd for the preparation of a popular dish is October. What are the best days for the pickling to work well and to be crispy? For this we need a lunar calendar. You can now buy it without any problems at any kiosk or bookstore. As a last resort, the Internet will always help out.

Our grandmothers do not use fox lunar calendars. But their salting was always successful. What's the secret? They just knew that salting cabbage or cucumbers in barrels for the winter can be on the growing moon. We have the opportunity to use the lunar calendar, so let's write out all the favorable October days of 2017 according to the lunar calendar.

• When to ferment cabbage in October 2017 according to the lunar calendar
• When to salt cabbage in November 2017 according to the lunar calendar
• How to choose cabbage for pickling
• Pickling cabbage for the winter at home - how much salt
• Delicious additives you can use

Auspicious days in October

• October 1, 2 and 3
• October 23, 24, 25, 26, 27, 28, 29 and 30

I am sure that these days will be enough for you to sprinkle crispy cabbage to your heart's content.

WHEN TO SALT CABBAGE IN NOVEMBER 2017 LUNAR CALENDAR

In November, cabbage is best salted at the end of the month.

• From 19 to 30 November, the most favorable days for salting.

Both October and November include enough days when you can safely ferment cabbage.

HOW TO CHOOSE CABBAGE FOR GRINDING

This is a very important point, because using summer varieties does not give a good result.

In other words, buy autumn mid and late cabbages. Garden owners have possible the ability to plant the right varieties in the garden. The buyers in the bazaar have to take the sellers' word for it. Watch carefully so that the vegetables are not rotten. The head of cabbage should be firm to the touch and not frozen. Loose specimens are not suitable for salting.

HOW CORRECTLY CUT

For correct slicing, use those special knives or graters. With their help, you will finely chop the cabbage, it will ferment perfectly and will look delicious. The thinner you cut it, the better.

Tip: Carrots are best chopped thinly or grated on a Korean grater. An ordinary grater is not suitable for this purpose, the color of the finished product may turn reddish.

SORVING CABBAGE IN THE WINTER AT HOME - HOW MUCH SALT

This important question worries every housewife. Why, you ask? Because if you put a little salt, there will be such a nuisance as the "viscousness of the brine". If you put the salt over the norm, the finished product will not want to eat. There is a rule of salt norms, remember and use!

• For a kilogram of cabbage already chopped, you will need exactly 20 grams of ordinary rock salt. Accordingly, for 10 kg of chopped mass, 200 grams of salt will be required. Always use a kitchen scale for accuracy.

Tip: Always use regular coarse rock salt. Iodized sea salt is better off

start right away.

DELICIOUS ADDITIVES YOU CAN USE

The classic recipe does not involve any additives. Many hobbyists can add the following additives for a variety of flavors.

1. Apples - thinly sliced
2. Cranberry
3. Caraway
4. Beetroot
5. Lingonberry
6. Quince
7. Prunes
8. Red bell pepper

The main thing is not to overdo it, everything should be in moderation. I told you about the secrets of salting and cooking. You just have to use them in practice and please your homemade yummy.

WHEN TO SALT CABBAGE IN OCTOBER 2017 CORRECT

Sour cabbage in Russia has long been. At a time when refrigerators did not yet exist, this was a great way to preserve a healthy product until spring. When this vegetable is fermented, the process of lactic acid fermentation occurs with the formation of lactic acid. It is a natural substance found in the human body. It is the final product of the breakdown of glucose and is excreted through the kidneys.

Benefits of Pickled Cabbage

Lactic acid not only does not pose any harm to humans, but also brings great benefits, since it is an antiseptic and inhibits the reproduction of pathological microorganisms in the intestines, and prevents fermentation processes.

Cabbage is a very healthy product. Many different vitamins, including rare ones, a rich mineral composition and a considerable amount of fiber make it indispensable in nutrition, it should be eaten as often as possible. The lactic acid contained in sauerkraut gives it its beneficial properties. The brine contained in the product is also useful. It is formed from cabbage juice and contains many vitamins and minerals. And vitamin C, which is a lot in this vegetable, is stored in sauerkraut without loss. Whereas in fresh heads of cabbage, its content during storage greatly decreases over time.

When sauerkraut is fermented for the winter

Autumn is the best season for pickling cabbage. In the October period, pickling varieties have already ripened, the counters are full of ripe fruits at an affordable price .. The optimal weight of a head of cabbage for pickling is from 3 to 4 kg. In October, you can harvest sauerkraut for future use, focusing on the lunar calendar. Auspicious days - from 10 to 21 October. Also, according to the lunar calendar, it is best to ferment cabbage:

• Days when the moon is in the fire signs of the zodiac (Aries, Leo, Sagittarius) or in the earth (Capricorn and Taurus).
• Cabbage is fermented for the winter exclusively on the growing moon.
• If the vegetables just need to be salted for two days, then the waning moon on the third day after the beginning of the new moon is suitable for this.

For 2018, the days have already been set when it is best to ferment and salt cabbage:

• September 2018. The days for salting start from the 10th to the 22nd.
• October 2018 - from 10 to 19.
• November 2018 - from 8-15 and 19-20.
• December 2018 - from 8-13 and 16-21.

First of all, sour varieties are designed specifically for fermentation (this is usually indicated on the package with seeds). As a rule, these are mid-season and mid-late varieties. The leaves of such a cabbage are white, juicy, thick, and it is more suitable for pickling.