Lunar calendar for October salt cabbage. What auspicious days for pickling cabbage. When is it better to cut cabbage for pickling

04.10.2021

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Sauerkraut is a tasty and vitamin-rich preparation that is easy to prepare, but just as easy to spoil. To make salting a success every time, find out when to salt cabbage according to the lunar calendar in 2018, find out the favorable phases for the process. The Earth's companion influences the fermentation processes used to ferment vegetables. Consider this feature when deciding to start cooking a crispy and aromatic preparation in the Year of the Dog.

How to salt cabbage properly

Delicious and crispy sauerkraut is not obtained by every housewife. The dish will need quality ingredients, a proven recipe, and the right day. The technology for preparing sauerkraut will not cause difficulties. The vegetable is finely chopped with a cut (chop finely), grated carrots, salt, sugar, spices are added as desired. The ingredients are mixed, the mixture is tamped into glass containers. The fermentation process takes place for 1-3 days at room temperature, the finished treat is sent to be stored on the refrigerator shelf.

In addition to the traditional way of fermenting with carrots, there are ways to prepare a salty treat with a variety of plant foods. With additions, the workpiece will acquire a special taste, but will not lose its useful properties. Of the additives used:

apples;
caraway;
beets;
lingonberries;
prunes;
quince;
grape;
basil;
pumpkin;
bell pepper.

In order for the cabbage preparation to be guaranteed to come out crispy, special components are used, with tannins in the composition. It can be oak bark or horseradish root. Oak bark can be purchased at the pharmacy. A teaspoon of one of the two ingredients per kilogram of cabbage is enough for the treat to become crunchy. The ingredients will add spice to the appetizer, harmoniously combining with the main ingredient.

Which cabbage is better to salt

Approach the choice of the main component for fermentation thoroughly, the taste of the dish depends not only on a successful day according to the lunar calendar, but also on its components. Only thoroughly ripened, clarified heads of cabbage are suitable for salting. If the cabbage is not ripe, its leaves will be dark green in color. Salting such a product is not recommended, as bitterness will appear, and the juiciness will not be enough. Use the heads of cabbage tight, not burst, not spoiled. Choose a late variety of cabbage, for example:

Belarusian;
Dobrovolskaya;
Sava;
Present;
Menza;
Kharkovskaya.

Not all winter varieties are suitable for pickling. Amager and Cromon will not make a tasty preparation, even if you follow the rules of salting. Dutch and Chinese varieties are also not suitable for fermentation. For the preparation of the workpiece, it is better to use heads of cabbage grown in your own garden. This ensures their quality and safety. When buying a product, in addition to its appearance, pay attention to its taste. If the cabbage leaf is bitter, do not buy a head of cabbage, otherwise all efforts will be in vain.

What salt

An essential ingredient that should be carefully selected for a recipe is salt. Iodized salt must not be used to salt the product. Iodine slows down lactic acid fermentation, which must be active for a high-quality result. The trace element will provoke darkening and softness of the finished product. Choose a medium to coarse rock salt.

What is better to salt

The taste of the finished salted cabbage is influenced not only by the day of the lunar calendar and the selected products, but also by the containers used for salting. Traditionally, barrels and tubs made of wood are used, but a three-liter glass jar or an enamel saucepan is suitable, sometimes a plastic container is used. It is forbidden to salt cabbage using aluminum dishes. When stored, the vegetable will taste like metal, darken and become unusable. Thoroughly wash the sourdough container, treat with boiling water before laying the cabbage blank.

When is it better to ferment cabbage according to the lunar calendar

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October 25th, 2017

Hello my dear readers!

October-November is the time to prepare a very healthy and tasty product, without which it is difficult to imagine our table in winter - sauerkraut. Therefore, today I want to tell you for the winter. Every year we harvest cabbage grown in our garden in this way. In order to make the process of pickling cabbage even more visual, I illustrated the recipe with photographs.

When is it better to ferment cabbage

Somehow earlier I did not really think about when it is better to ferment cabbage in accordance with the lunar calendar. We usually cut the ripe cabbage heads in the garden in mid-October, after the first frost, closer to the Intercession Day, and soon began to ferment it. But if you decide to stick to the lunar phases, then make a workpiece on the growing moon, after the New Moon. It is believed that in this case, the cabbage will turn out to be especially tasty and crispy.

Which cabbage is better to ferment

It is known that there are different varieties of cabbage: early, medium and late. Usually I buy June's variety for sowing seedlings in order to cut heads and eat fresh cabbage in the second half of summer, and Slava and Moskovskaya varieties for fermentation for the winter. But now on sale you can find many seeds of other varieties of white cabbage. Of course, for harvesting, it is necessary to use varieties of medium and late ripening periods. Early varieties are not suitable for this purpose.

Sauerkraut: a simple and practical recipe

You will need:

- white cabbage (late ripening),
- fresh carrots,
- Dill seeds,
- coarse salt (without iodine).

I will not give the exact number of products, as it is rather approximate. But you can focus on approximately the following proportions: for 1 kg of cabbage we take an incomplete tablespoon of salt and 200-300 grams of carrots.

Cooking procedure:

- We prepare the work surface of the table so that it is clean and completely free, because on it we will crush cabbage. We'll also prepare an enamelled cistern, bucket or large pot.
- We clean and wash the carrots. Rub the carrots on a coarse grater.

- We clean the heads of cabbage from the upper leaves and chop them into strips. We throw away the stumps.

- We put the chopped cabbage on the table, on a clean oilcloth. When a pea of cabbage is typed, then add a handful of grated carrots, a pinch of dill seeds and a pinch of coarse salt to it.

- We crumple the cabbage a little with clean hands, using the same movements as we usually work with the dough.
- We drop the mashed cabbage into the prepared tank, which I usually put close to the table on a stool. At the bottom, you can lay clean, whole cabbage leaves.
- Cut the next portion of cabbage, mix it with carrots, dill seeds and salt, mash it on the table and put it back in a tank or bucket. We do this until the tank is filled with cabbage, we seal it with a pusher. The tank or bucket does not need to be filled to the very edge, as the cabbage will soon produce juice.
- We put oppression on the cabbage. As oppression, I usually use a three-liter jar filled with water on a flat plate.

- Leave the cabbage in the room for 3-4 days for fermentation. In the process of fermentation, we remove the oppression several times a day and pierce the cabbage with a sharp knife to release the gas.

I usually determine the readiness of sauerkraut by taste, so that it is pleasant, not acidic. When the taste of the preparation suits, we take out the cabbage to a cold unheated room. In a private house, cabbage stays in the entryway all winter. We consume in winter as needed. If you have not fermented a lot of cabbage, you can immediately put it in jars and store it in the refrigerator at home.

I wish you good luck and delicious crispy cabbage! Until next time!

Many housewives say that it is best to ferment cabbage in 2019 according to the lunar calendar. This is the only way to make it crispy, tasty and healthy!

Cabbage is an excellent supplier of a large amount of vitamins and minerals... But in order for it to succeed, the technology of its preparation should be observed. Of course, it affects the taste and cooking time of the vegetable, so in order for everything to work out perfectly, you should follow the lunar calendar.

Cabbage is an excellent supplier of a large amount of vitamins and minerals

Why we ferment the presented vegetable is because it is not only tasty, but also very healthy. Not everyone knows that sauerkraut:

has a tonic effect on the body;
gives an anticarcinogenic, antimicrobial and analgesic effect;
has an anti-inflammatory effect;
gives a laxative effect;
improves the activity of the digestive tract.

How to ferment cabbage (video)

But a vegetable has the indicated properties only if it was cooked correctly and according to the lunar calendar. If you prepare it on the wrong days, the workpiece may become moldy or tasteless.

Kvasim cabbage in 2019 according to the lunar calendar: favorable and unfavorable days

According to the lunar calendar, it is best to ferment cabbage during the new moon or immediately after it. This makes the delicacy crispy and tasty.

According to the lunar calendar, it is best to ferment cabbage during the new moon or immediately after it.

Important! When carrying out work, it should be remembered that salt must be taken no more than 2% of the weight of the root crop. The best option is 1 tbsp. spoon for 1 kg of vegetable. One more point: to get soft cabbage for hodgepodge or pies, it is worth fermenting it after the new moon.

So, let's take a look at which days are considered the best days to get work done in 2019.

	Full moon	New moon	Auspicious days

In February




In October

December

You need to ferment cabbage using salt correctly! It should be medium stone or large. Iodized salt must not be used.

If you are harvesting cabbage for the winter in a barrel or large saucepan, often you should not open the lid, otherwise the vegetable will ferment faster. And this is fraught with the fact that the workpiece may dry out and will no longer be so tasty.

Cabbage should always be in brine. If you need it, it’s better to put it in the jar right away, so as not to constantly open the barrel lid. This is the only way to maintain a healthy microclimate in it.

You need to ferment cabbage using salt correctly

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.

Previously, only oak barrels were used for the process. This technique made it possible to obtain a product of excellent taste and aroma.

The leaven itself is best done at a time when the Moon is in Aries, Sagittarius or Leo.

The best month for fermentation is October. In November, it is also recommended to carry out the presented work, but it is important to choose the right vegetable. It must be of a late grade.

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.

The best month for fermentation is October

A simple recipe for canned cabbage

The easiest way to cook a vegetable is in jars. To do this, take the following ingredients:

10 kg of cabbage;
200 g of salt;
2 kg of carrots.

The vegetable is chopped into thin strips 2 mm wide. Carrots are grated on a coarse grater. Then the vegetables are sent to a large basin, salt is added and rubbed with hands until the juice appears. After that, they are sent to banks, which are covered with clean gauze on top.

Useful properties of cabbage (video)

After that, it remains only to pierce the cabbage with a stick every day so that the gas comes out. After the brine in the jars becomes transparent, the workpieces can be placed in the refrigerator.

Attention, only TODAY!

Lunar calendar september 2017 will prompt you favorable days for manipulating cabbage, its pickling and sourdough, as well as useful September lunar days with the change of lunar phases and for gardeners, gardeners and flower beds, all those who love to deal with the earth, plants and tasty preparations for the winter.

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.

Clarified, ripe heads of cabbage are selected for salting. An unripe head of cabbage has dark green leaves. They are not so juicy and bitter in taste.

A good snack is sauerkraut! Sauerkraut is made in almost every home with a vegetable garden. In sauerkraut, cabbage is stored for a long time and preserves a maximum of useful substances in itself. However, it is believed that salting works better on certain days. The choice of which days to ferment cabbage is influenced by the Moon. It's October, so it's time to figure out when is the best time to ferment your cabbage in October 2017.

How to properly pickle cabbage recipes and tips. Breaking news.

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By the way, in addition to cabbage, do not forget to prepare carrots. It is used in most recipes. Don't forget the spices too. Their choice depends on your taste and recipe. But in most cases, dill, caraway seeds and black pepper (usually peas) are indispensable.

The lunar calendar of November 2017 will tell you favorable days for manipulating cabbage, its pickling and sourdough, and November lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower beds, for all those who like to work with the earth, plants and tasty preparations for the winter.

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.

Cabbage is an excellent supplier of a large amount of vitamins and minerals. But in order for it to succeed, the technology of its preparation should be observed. Of course, it affects the taste and cooking time of the vegetable, so in order for everything to work out perfectly, you should follow the lunar calendar.

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.

What days is it better to pickle cabbage. Summary for today.

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.

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.

The lunar calendar of May 2017 will tell you favorable days for manipulating cabbage, its pickling and sourdough, and January lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower beds, for all those who like to deal with the land, plants and tasty preparations for the winter.

The lunar calendar of August 2017 will tell you favorable days for manipulating cabbage, its pickling and sourdough, and August lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower beds, for all those who like to deal with the earth, plants and tasty preparations for the winter.

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!

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.

New Moon - November 18. Then the best days are from 22 to 30 November. In December 2017, according to the lunar calendar, it is advised to salt cabbage on December 1 and from the 22nd to the 31st of this month.

Remember that sauerkraut should always be in brine. if you need take out sour cabbage for a few days at once, but you don't need to open the lid every time, release the special microclimate that has been established there from the pan or barrel.

Nowadays, housewives usually salt cabbage in jars or in a large enamel bowl. However, it is always advisable to take into account the time of salting cabbage if you need crispy and at the same time tender cabbage.

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!

When to salt cabbage in 2017 according to the lunar calendar. All news.

In the market, be attentive to every head of cabbage. Indeed, the taste of salted and sauerkraut is influenced not only by the recipe, but also by the variety, quality and even the time when it was cut. Some housewives advise to buy cabbage for pickling in advance, so that it lies down a little and "picks up juice."

For blanks are better in general, the period of the new moon or the days after it is suitable. It is on these auspicious days that a crispy and tasty treat will come out. Salting cabbage according to the lunar calendar is a sure method, tested by many generations and a guarantee of success.

How to quickly and tasty ferment cabbage in jars so that the sauerkraut turns out to be tasty, crispy and at the same time retains all its useful properties? Surely you know a lot of all kinds of recipes for pickling and pickling cabbage, but we offer here such a simple recipe, very simple and quick to prepare. For this recipe for quick sauerkraut, you need to take the following products:

Early cabbage varieties are not suitable for pickling. But there is an exception to this rule. There is a variety of this vegetable that, when fermented, keeps well and has good quality. This is Number One Polar 206. It belongs to the mid-early and ripens within 80-120 days after germination. You can pamper yourself with such sauerkraut already at the end of July and August. The best time according to the lunar calendar for its preparation: in July - on the 30th and 31st, and in August from the 1st to the 6th.

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 let's try to explain them in a modern way.

Fermentation of white cabbage for the winter is one of the most demanded and popular ways of harvesting vitamin garden products for future use. If we ferment cabbage in 2017 according to the lunar calendar, then we are guaranteed to get not only an extremely tasty and very useful, but also a long-stored vitamin product.

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The first time from the varieties that are planted specifically for fermentation. A few months later, 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.

Video recipes for salting cabbage. News for this hour.

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 valuable product 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 purchased 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:

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.

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.

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.

Mid-season varieties of this vegetable begin to ripen in September, according to the Rosregistr portal. 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.

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, reports the Rosregistr website. 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
Cranberries
Beetroot
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.