Lunar calendar for salting cabbage. When is it better to ferment (salt) cabbage according to the lunar calendar. Works and activities for the care of vegetable crops, salting and pickling of cabbage, growing greens

A rare summer resident does not grow cabbage on the site. Heads of cabbage are well kept fresh throughout the winter, and sauerkraut has long won the hearts of compatriots. It's October now, and we have already harvested cabbage. Part of it will soon go to storage in a caisson (we prefer to remove the heads of cabbage from the soil together with the cabbage stump, put it in shopping bags and hang it upside down). We traditionally chop and ferment several heads of cabbage. And in order for the salting to be successful, we will do it in auspicious days according to the lunar calendar ... Maximum information about when is the best time to ferment cabbage in 2018 , we tried to collect in this article, for the benefit of everyone who is planning cabbage harvesting in the near future. Join 😉

1. Results of the study of printed sources
2. The folk calendar says ...
3. Sour cabbage according to the lunar calendar.

Salting is a delicate matter

Break a lot of sources, we learned many nuances of successful salting:

— Mid-season and mid-late cabbage start to ferment first. She is ready to prepare homemade preparations immediately after being removed from the garden. The leaves of such a cabbage are thin, juicy, crunchy. Most suitable for pickling varieties: Belorusskaya 455, Slava, Menza F1, Gift, Sibiryachka. But even mid-season cabbage is best salted after the first autumn frosts. These days, more sugars accumulate in the heads of cabbage, and the salting turns out to be much tastier. Mid-season cabbage, as a rule, is fermented in October.

— Late varieties it is recommended to ferment only 2-3 months after harvest. The fact is that late-ripening varieties do not "reach" immediately, and they are most suitable for long-term fresh storage. But part of the harvest can also be used for salting, just don't rush. Late-ripening varieties usually ferment in November-December .

When did you ferment cabbage in Russia? ...

Sauerkraut is a traditional Russian treat, and the Folk Calendar has preserved for us the dates associated with the preparation of this dish.

In ancient times, it was necessary to have time to remove the cabbage before the Exaltation ( September 27, in a new style). And this information from the calendar does not coincide with the recommendations of modern vegetable growers (to harvest cabbage after the first autumn frosts, which usually occur in early October). However, it is noted that 3 october(on Astafia), late varieties were often removed, slightly stuck in frost, which gave the heads of cabbage a special taste.

And salt and sour cabbage, according to the People's calendar, began with the Exaltation, that is after September 27 ... They chopped cabbage together, with whole families. The fermentation was accompanied by songs, jokes, and conversations. We baked pies with cabbage and treated each other. In the evenings, they gathered for gatherings, which eventually began to be called "skits". The sauerkraut lasted for two weeks. Thus, in ancient times it was a special holiday, tradition, ritual.

Day 8 october according to the People's calendar it is called Sergey Kapustnik, Kuryatnik. It is noted that it was also customary for Sergei Kapustnik to chop and ferment cabbage, this day was extremely favorable for this. By October 8, the first frosts already occur, and even then the housewives knew that it was better to salt the cabbage after the frost so that it would not sour. Artemyev's day ( November 2).

In addition, the most suitable days of the week for fermentation are "Women's days": wednesday, friday, saturday ... Salted cabbage these days will have a pleasant taste and will keep well.

Pickling cabbage according to the lunar calendar-2018

Let's digress from the past and return to the present ... Modern gardeners and gardeners prefer to adhere to the recommendations of the Lunar calendar in their affairs (and we, too, although it is difficult to do this).

It is believed that the moon has a powerful influence not only on the development of plants, but also on the quality of homemade preparations. Cabbage, fermented on auspicious days, will be juicy, soft, but at the same time crispy; will not sour or deteriorate.

Interestingly, the data in different Lunar calendars may differ. I think this is where the author's vision of its compiler takes place. Someone focuses on the phase of the moon, someone on the sign of the zodiac, and so on. We have three Lunar calendars for 2018 in our home library, and we all use them. Let's take a look? 😉

When is it better to ferment / salt cabbage in 2018:

October 2018

Favorable days for pickling and pickling cabbage in October 2018 according to the calendar from the magazine "My beautiful dacha" which we regularly write out:

• October 2, 2018 is a good day for pickling and canning,
• October 21 - we salt, ferment, we lay the crop for storage,
• but on October 19, canning should be careful.

Household Economy Magazine(which we have been reading since the 80s of the last century) recommends salting cabbage on the following days in October:

• October 2 and 3 is a good time for canning and pickling,
• October 15 and 16 are good days for canning,
• October 20 and 21 is a good time for pickling and canning.

November 2018

For some reason, the same sources in the November issues do not give recommendations about favorable dates for salting cabbage. Nevertheless, the preparations do not stop, so let's take a look at other sources: the magazine "Matchmakers at the dacha" and the newspaper "Dacha"... Lunar calendars for the coming month call the following favorable dates for home cooking:

• November 2, 3 and 4 (until 12-00) - an unfavorable time for home canning,
• November 6 (after 16-00), November 7 and 8 are unfavorable days for processing and preserving the crop,
• November 11, 12 and 13 (until 18:46) are good days for pickling cabbage for long-term storage.
• November 16, 17 and 18 (until 19-00) - unfavorable days for home canning,
• November 19 and 20 are good days for pickling cabbage for short-term storage.
• November 21 and 22 - you can salt cabbage for long-term storage and start home-canning the crop.
• November 25 and 26 are good days for home cooking.
• November 30 is an unfavorable day for home canning.

October, November, December 2018

Favorable days for pickling and pickling cabbage in October, November, December 2018 tells us the lunar calendar from magazine "1000 tips for summer residents":

In October, it is best to salt and ferment cabbage in the middle of the month:

• from the 13th to the 17th.

In November, favorable days for pickling and pickling cabbage will be the days:

• November 1 and 2,
• from 9 to 13 November,
• from 18 to 23 November,
• November 27-29.

• December 8-11,
• December 16-20,
• December 24-26.

Sauerkraut calendar on the table

And among Internet calendars, the most interesting one seemed to us the one that was published on the site "World of Space", in it everything is laid out, as they say, on the shelves. Based on it, we have compiled a pivot table with notes on October, November and December 2018... We printed it out and now we are using it. We advise you too 😉

Calendar-table for October 2018: Section closed

Calendar-table for November 2018:

Calendar-table for December 2018:

Why did the sauerkraut fail?

You try: grow, groom and cherish, then collect, cook ... But in the end, sauerkraut does not work! It turns sour, acquires an unpleasant odor and taste. It turns out there are several reasons for this. In one of the sources, we found secrets-reasons why sauerkraut turns out to be tasteless:

• If the late variety of cabbage was fermented too early (in the fall, not in the winter).
• If the cabbage after harvesting is very frozen, it will have a sweetish taste and an unpleasant odor.
• If a lot of nitrates has accumulated in the cabbage (which leads to frequent feeding with nitrogen fertilizers, large doses of manure during cultivation).
• They fermented incorrectly: they kept it in the heat for a long time (more than 4-5 days at a temperature above 20 degrees), did not pierce it (to let the excess carbon dioxide formed during fermentation come out).

We hope that your sauerkraut will be great for the 2018 season! The lunar calendar will help you choose favorable days for salting and fermentation. We will be glad if you share your opinion in the comments, when is it better to pickle / sauer the cabbage 😉

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 cook, 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. 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 pan will do, sometimes plastic containers are 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

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've 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 the 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

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

I am sure that these days will be enough for you to salt the 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 CONDITIONS - 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, 10 kg of chopped mass will require 200 grams of salt. 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

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 aromatic herbs.
• Then you need to rub everything thoroughly with your bare hands, mash, slightly squeezing out 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)

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 has ripened 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 influences 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 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.
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 leaves 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 poke through 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 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, the website reports. 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!