Favorable days for salting cabbage. When is the best time to pickle cabbage?

Sauerkraut is delicious and vitamin preparation, which is easy to prepare, but just as easy to mess up. To make salting every time a success, find out when to salt cabbage according to lunar calendar in 2018, find out the favorable phases for the process. The satellite of the Earth influences the fermentation processes used to leaven the vegetable. Consider this feature when deciding to start cooking crispy and fragrant preparation in the Year of the Dog.

How to pickle cabbage

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

Apart from traditional way sourdough with carrots, there are ways to prepare a salty treat with the addition of a variety of herbal products. With additions, the workpiece will acquire a special taste, but will not lose its beneficial properties. From additives use:

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

To cabbage billet guaranteed to come out crispy, they use special components, with tannins in the composition. It can be oak bark or horseradish root. oak bark can be purchased at a pharmacy. A teaspoon of one of the two components per kilogram of cabbage is enough to make the treat crunchy. The components will add spice to the appetizer, harmoniously combined with the main ingredient.

What kind of cabbage is better to pickle

Approach the choice of the main component for fermentation thoroughly, the taste of the dish depends not only on have a good day according to the lunar calendar, but also from its components. For salting, only thoroughly ripened, clarified heads of cabbage are suitable. If the cabbage is not ripe, its leaves will be dark green. It is not recommended to salt such a product, as bitterness will appear, and juiciness will not be enough. Heads of cabbage use tight, not bursting, not spoiled. Choose a late variety of cabbage, for example:

• Belarusian;
• Dobrovolskaya;
• Sava;
• Gift;
• Menza;
• Kharkov.

Not all winter varieties suitable for salting. Amager and Kromon will not work tasty preparation, even if the rules of salting are observed. Dutch and Chinese varieties are also not suitable for pickling. To prepare the workpiece, it is better to use heads of cabbage grown in your own garden. This ensures their quality and safety. When purchasing a product other than appearance pay attention to its taste. If cabbage leaf bitter, do not buy a head of cabbage, otherwise all efforts will be in vain.

What kind of salt

A significant component that should be carefully chosen for the recipe is salt. Do not use iodized salt to salt the product. Iodine slows down lactic acid fermentation, which must be active for a quality result. The microelement will provoke darkening and softness finished product. Choose rock salt of medium, coarse grinding.

What is the best salt

On taste qualities Ready-made salted cabbage is influenced not only by the day of the lunar calendar and the selected products, but also by the container used for pickling. Traditionally, barrels and tubs made of wood are used, but a three-liter one will do. glass jar or enamel pan sometimes use plastic containers. It is forbidden to salt cabbage using aluminum utensils. During storage, the vegetable will acquire a taste of metal, darken and become unsuitable for consumption. Thoroughly wash the container for sourdough, treat with boiling water before laying the cabbage billet.

When is the best time to ferment cabbage according to the lunar calendar?

Not a single year is known, hundreds of years ago, ancestors harvested cabbage heads in this way. Over the long period of existence of the recipe, it was possible to identify a pattern between the phase of the moon and the taste of the finished product. Empirically, it was found out on which moon it is possible to salt cabbage, and when it is impossible. A soft and sour preparation will turn out if you salt the product on the full moon or the waning moon. To make the treat crispy, tasty, look in the lunar calendar for 5-6 days after the end of the new moon. This is the most favorable time to salt the vegetable.

Another calculation system has been developed that takes into account not only the growth or waning of the moon, but also the sign of the zodiac in which the Earth's satellite is on the day of salting. To prepare blanks, choose those days of the year when the moon is growing, and the day is under the sign of Aries, Sagittarius, Taurus and Capricorn. It is not recommended to ferment any products when the control goes to Virgo, Pisces, Cancer.

In January

The lunar calendar will tell you when you can pickle cabbage in the first winter month. From January 3 to January 16, the moon is waning, so you should not do salting. Best time for blanks - from January 18 to 29. Use the last decade of the month to make healthy vegetable amazing vitamin dish. If you use varieties that are not intended for fermentation, but for storage, start preparing the workpiece on a January day. After a couple of months of storage, such a head of cabbage accumulates a sufficient amount of sugar needed for fermentation.

In February

When February comes human body sorely lacking nutrients and vitamins. Take care of yourself and your loved ones, cook delicious sauerkraut. This vegetable will keep all its beneficial features and even multiply them. Favorable February days for salting cabbage will last from the 17th to the 28th. In the first half of the month, it is not recommended to cook a salty treat.

In March

The second half of March (from the 18th to the 28th) is an excellent time for harvesting the product. The remaining dates of this month, the cabbage pickling lunar calendar does not recommend using to cook pickled dish. On March 17, a new moon will appear, followed by a period suitable for fermentation. If you did not have time to cook cabbage in the lunar growth phase, postpone cooking for the next month.

In April

For thrifty owners who have left white varieties of vegetables until mid-spring, it is better to start sauerkraut according to the lunar calendar from April 17 to 28. Coming very soon fresh fruits, so you need to actively spend last year's reserves. If you ferment all the heads of cabbage from the fall, the cabbage can turn sour. Fans are better off making blanks in not too large batches.

In May

When the last month of spring arrives, everyone is looking forward to the appearance of fresh vegetables, but if last year's cabbage has been preserved on the shelves of your basement, use it to prepare the preparation. Consider the influence of the moon on the fermentation process, use quality products to get a good result. For perfectly tasty and crispy cabbage, a waning or full moon is not suitable - only a young month. According to the lunar calendar, it is better to salt a vegetable from April 17 to April 28.

In June

At the beginning of summer, you can already treat yourself fresh vegetables and fruits, to make up for the lack of vitamins in the body with their help. If the stocks of last year's cabbage have not yet been exhausted, use heads of cabbage for pickling. The moon will rise this month from June 14 to 25, the dates are suitable for making pickles. Early cabbage is not suitable for pickling, do not wait good result from early ripening heads.

In August

If you have a big harvest early cabbage, keep in mind that early ripening heads of cabbage are not stored for a long time. Varieties are used for salting, but too soft foods, which do not have sufficient elasticity, may result in a mushy mass. For salting, choose the most dense heads of cabbage, without cracks or damage. It is better to prepare the workpiece from August 12 to 24.

In September

The beginning of autumn - the time of ripening mid-season varieties that are suitable for the preparation of the workpiece. You can get a crispy, tasty snack from them, if you choose and take into account the favorable days for pickling cabbage in September 2018. The growing moon from the 10th to the 24th is the right time to harvest pickles. A vegetable cooked within the specified time will be well stored and will turn out crispy and savory.

In October

Autumn is the best season for pickling cabbage. In the October period, pickling varieties have already ripened, the stalls are full of ripe fruits affordable price. Choose varieties Slava, Belorusskaya, Midor, Geneva and others. The optimal weight of a head of cabbage for salting is from 3 to 4 kg. In October, you can harvest sauerkraut for the future, focusing on the lunar calendar. auspicious days– from 10 to 21 October.

In November

Ideal salting time autumn vegetable continues. Even heads of cabbage that were picked up by the first frosts are suitable for salting. People say that not only the lunar phases affect the quality of the finished product, but also the chosen day of the week. In order for the workpiece to be stored for a long time and turn out well, cook on Wednesdays, Fridays or Saturdays. In November, the moon grows from the 8th to the 21st. Combine both observations to get guaranteed tasty result.

December

Fermentation processes in December are most active from December 8 to 20. Use the time to cook cabbage and pickled blanks from other fruits and vegetables, from apples to eggplants. According to the observations of the hostesses, the most tasty snack it will turn out in the middle of the cycle of the growing moon. This date according to the lunar calendar falls on December 14th. Test the observation for yourself.

Video

Sauerkraut is a tasty and vitamin-rich preparation that is easy to prepare, but just as easy to mess up. To make salting every time a success, find out when to salt cabbage according to the lunar calendar in 2018, find out the favorable phases for the process. The satellite of the Earth influences the fermentation processes used to leaven the vegetable. Consider this feature when deciding to start preparing a crispy and fragrant preparation in the year of the Dog.

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

In addition to the traditional method of sourdough with carrots, there are ways to prepare a salty treat with the addition of a variety of plant products. With additions, the workpiece will acquire a special taste, but will not lose its beneficial properties. From additives use:

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

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

What kind of cabbage is better to pickle

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

• Belarusian;
• Dobrovolskaya;
• Sava;
• Gift;
• Menza;
• Kharkov.

Not all winter varieties are suitable for pickling. From Amager and Kromon you will not get a tasty preparation, even if you follow the rules of salting. Dutch and Chinese varieties are also not suitable for pickling. To prepare 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 kind of salt

A significant ingredient that should be carefully chosen for the recipe is salt. Do not use iodized salt to salt the product. Iodine slows down lactic acid fermentation, which must be active for a quality result. The microelement will provoke darkening and softness of the finished product. Choose rock salt of medium, coarse grinding.

What is the best salt

The taste of ready-made salted cabbage is influenced not only by the day of the lunar calendar and the selected products, but also by the container used for pickling. Traditionally, barrels and tubs made of wood are used, but a three-liter glass jar or an enamel pan is suitable, sometimes plastic containers are used. It is forbidden to salt cabbage using aluminum utensils. During storage, the vegetable will acquire a taste of metal, darken and become unsuitable for consumption. Thoroughly wash the container for sourdough, treat with boiling water before laying the cabbage billet.

When is the best time to ferment cabbage according to the lunar calendar?

cooking recipes pickled vegetables not a single year is known, hundreds of years ago, ancestors harvested cabbage heads in this way. Over the long period of existence of the recipe, it was possible to identify a pattern between the phase of the moon and the taste of the finished product. Empirically, it was found out on which moon it is possible to salt cabbage, and when it is impossible. A soft and sour preparation will turn out if you salt the product on the full moon or the waning moon. To make the treat crispy, tasty, look in the lunar calendar for 5-6 days after the end of the new moon. This is the most favorable time to salt the vegetable.

Another calculation system has been developed that takes into account not only the growth or waning of the moon, but also the sign of the zodiac in which the Earth's satellite is on the day of salting. To prepare blanks, choose those days of the year when the moon is growing, and the day is under the sign of Aries, Sagittarius, Taurus and Capricorn. It is not recommended to ferment any products when the control goes to Virgo, Pisces, Cancer.

In January

The lunar calendar will tell you when you can pickle cabbage in the first winter month. From January 3 to January 16, the moon is waning, so you should not do salting. The best time for harvesting is from January 18 to 29. Use the last decade of the month to make an amazing vitamin dish out of a healthy vegetable. If you use varieties that are not intended for fermentation, but for storage, start preparing the workpiece on a January day. After a couple of months of storage, such a head of cabbage accumulates a sufficient amount of sugar needed for fermentation.

In February

When February comes, the human body is acutely lacking in nutrients and vitamins. Take care of yourself and your loved ones, cook delicious sauerkraut. This vegetable will retain all its beneficial properties and even increase them. Favorable February days for salting cabbage will last from the 17th to the 28th. In the first half of the month, it is not recommended to cook a salty treat.

In March

The second half of March (from the 18th to the 28th) is a great time to harvest the product. The remaining dates of this month do not recommend using the lunar calendar for salting cabbage to prepare a sauerkraut dish. On March 17, a new moon will appear, followed by a period suitable for fermentation. If you did not have time to cook cabbage in the lunar growth phase, postpone cooking for the next month.

In April

For thrifty owners who have left white varieties of vegetables until mid-spring, it is better to start sauerkraut according to the lunar calendar from April 17 to 28. Fresh fruits will appear very soon, so you need to actively spend last year's stocks. If you ferment all the heads of cabbage from the fall, the cabbage can turn sour. Sauerkraut lovers are better off making preparations in not too large batches.

In May

When the last month of spring arrives, everyone is looking forward to the appearance of fresh vegetables, but if last year's cabbage has been preserved on the shelves of your basement, use it to prepare the preparation. Consider the influence of the moon on the fermentation process, use quality products to get a good result. For perfectly tasty and crispy cabbage, a waning or full moon is not suitable - only a young month. According to the lunar calendar, it is better to salt a vegetable from April 17 to April 28.

In June

At the beginning of summer, it is already possible to treat yourself to fresh vegetables and fruits, to make up for the lack of vitamins in the body with their help. If the stocks of last year's cabbage have not yet been exhausted, use heads of cabbage for pickling. The moon will rise this month from June 14 to 25, the dates are suitable for making pickles. Early cabbage is not suitable for salting; do not expect a good result from early-ripening heads of cabbage.

In August

If you have harvested a large crop of early cabbage, keep in mind that early-ripening cabbages do not last long. Varieties are used for salting, but too soft products that do not have sufficient elasticity can result in a mushy mass. For salting, choose the most dense heads of cabbage, without cracks or damage. It is better to prepare the workpiece from August 12 to 24.

In September

The beginning of autumn is the time of ripening of mid-ripening varieties that are suitable for preparing blanks. You can get a crispy, tasty snack from them if you choose a proven recipe and take into account the favorable days for pickling cabbage in September 2018. The growing moon from the 10th to the 24th is the right time to harvest pickles. A vegetable cooked within the specified time will be well stored and will turn out crispy and savory.

In October

Autumn is the best season for pickling cabbage. In the October period, pickling varieties have already ripened, the stalls are full of ripe fruits at an affordable price. Choose varieties Slava, Belorusskaya, Midor, Geneva and others. The optimal weight of a head of cabbage for salting is from 3 to 4 kg. In October, you can harvest sauerkraut for the future, focusing on the lunar calendar. Auspicious days - from 10 to 21 October.

In November

The ideal time for pickling an autumn vegetable continues. Even heads of cabbage that were picked up by the first frosts are suitable for salting. People say that not only the lunar phases affect the quality of the finished product, but also the chosen day of the week. In order for the workpiece to be stored for a long time and turn out well, cook on Wednesdays, Fridays or Saturdays. In November, the moon grows from the 8th to the 21st. Combine both observations to get a guaranteed tasty result.

December

Fermentation processes in December are most active from December 8 to 20. Use the time to prepare cabbage and sauerkraut with other fruits and vegetables, from apples to eggplants. According to the observations of the hostesses, the most delicious snack will turn out in the middle of the growing moon cycle. This date according to the lunar calendar falls on December 14th. Test the observation for yourself.

Video

In 2019, as in any other, it is worth preparing 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 fermentation rules

What rules will have to be observed during the preparation of cabbage? There are several and All of them are mandatory:

• Cabbage varieties are best taken late.
• Heads of cabbage should be dense.
• The stumps must be cut out.
• Shred the vegetable 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 love table vinegar, you can replace it with apple or aspirin, or lemon juice.
• As for the amount of salt needed, everything is very simple - compact the chopped vegetable in a jar and apply salt over its entire area, this will be enough.
• Do not use iodized salt, otherwise the cabbage will not taste good.

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

When to salt cabbage in 2019

Some housewives wonder why they can't tasty dish. It's simple - they salt the cabbage at the wrong time. And when 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 pickling is the full moon. If you work with cabbage at this time, it will turn out tasteless, soft, and quickly deteriorate. On the 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 on the 3rd or 6th day 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 crispy and will be stored for a long time. Important! Get the vegetable on the table should also be in the indicated signs!

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

Another point, if you pickle a vegetable in tubs, do not open them often, otherwise the blanks will dry out. Speaking of days of the week, better days for doing work are: Thursday, Tuesday and Monday.

Delicious sauerkraut recipe

Before you start harvesting a vegetable, you need 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 pour it for several days clean water. It should be taken into account that it will not work to immediately wash all the muck, it will settle in the water, so dirty water must be changed.

After the preliminary manipulations are completed, you can start preparing a "broth" - water with the addition of fragrant herbs- in order to then pour it into a 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 fermenting vegetables. To make everything perfect, you should:

• Take a special cleaver for shredding cabbage and chop it.
• Transfer to a clean container, for example, in a basin and add a generous handful of salt (large table salt will do) and the same amount of granulated sugar.
• Now you can do the supplements. Put what you like: carrots, onions, cranberries or fragrant greens.
• Then you need to carefully grind everything with your bare hands, mash, slightly squeezing the juice.
• If there is no desire to get orange-colored 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 tested empirically.

Lunar calendar of sauerkraut in 2019: favorable and unfavorable days

According to the lunar calendar, cabbage preparations should be made on certain days. Only in this way will it turn out crispy, with a pronounced pleasant aroma. Consider which periods are the most favorable and unfavorable for work.

We ferment cabbage only according to the lunar calendar, and it comes out surprisingly delicious! You will succeed too.

How and when to ferment cabbage (video)

Modern people are sure that natural factors have little effect on real life, so the centuries-old observations of ancestors have long been of no practical use. In reality, things are somewhat different. Scientists never cease to be amazed at how scientifically sound ancient signs and customs. For example, the days when to ferment cabbage in 2016 according to the lunar calendar, so that it turns out juicy, crispy, moderately sour, old grandmothers will indicate unmistakably. To do this, they just need to look at the night star.

moon and cabbage

All biochemical processes on our planet, occurring inside living organisms and in the environment, including fermentation (sauerkraut), are regulated by the lunar phases. The earth satellite, like an invisible clockwork, determines the course of events. We are not able to translate the arrows, so we are forced to adapt. However, it is only to our advantage. If the preparation of sauerkraut is made according to the lunar calendar, it will be possible not only great taste, but also long-term preservation (6-7 months) of vitamins and microelements to achieve. Their deficiency in winter and early spring causes significant damage to the immune system.

In the old days, sauerkraut for the winter began after October 7, when the autumn cold sets in, and the heads of cabbage “curl” more densely from the first frost. The favorite vegetable was harvested in barrels, so chopping and pickling cabbage stretched for a week. The hostesses guessed so that the sauerkraut, fermentation by the full moon would be completed. Otherwise, there is a high probability that your favorite snack will come out soft and sour, you won’t take it into your mouth. Let's look at the lunar calendar and calculate when sauerkraut in October 2016 is successful.

The full moon will come on 27, we usually sour cabbage for the winter at room temperature for 2-3 days, a favorable period comes out in October - from the 14th to the 25th. At this time, the moon is "growing". How to salt cabbage in large volumes, where to store in a city apartment? The task of this hostess is solved simply: the preparation of sauerkraut is carried out in three-liter jar, as needed. This means that they will be interested in when fermenting cabbage in 2016 according to the lunar calendar is successful in other months. In November - from 12-13 to 23, in December - from 12 to 21-22.

The "negative" dates for sauerkraut for the winter also include the new moon and the days when the Queen of the Night is located in the constellations of Cancer and Virgo. Mold can form on the pickle, you can’t eat such a product, just throw it away.

Kvasim cabbage for the winter: tips and secrets

Even if we take into account all the astronomical nuances, having accurately calculated when to ferment cabbage in 2016 according to the lunar calendar, one cannot do without culinary experience how to salt cabbage. And it is no less important than astrological knowledge. Let's start with the basics, the choice of forks.

Mothers and grandmothers are eager to buy large heads of the legendary Slava variety for salting. However, now it is practically not grown due to low quality and low yields. Old cultures have been replaced by new ones. good varieties, for example "Megaton", with a short stalk and a small amount of upper green leaves. So, what to throw away when you decide to sauerkraut in October 2016, you will have quite a bit. For this purpose, it is also recommended to buy solid elastic forks, which are pulled by 6-10 kg.

Shredding cabbage is also necessary wisely. It is advisable to choose a knife with a long and sharp blade, and a cutting board is certainly “large format” so that chopped straws do not fall on the table. By the way, you don’t need to make it very thin, less than 2 mm, otherwise it will instantly ferment, even before the end of the fermentation process, it will become vigorous and flabby. Wide strips (5 mm or more), on the contrary, will not have time to ripen. Remember, the taste of the finished product directly depends on the correct cutting, so it should be beautiful and smooth.

Cabbage "On hastily» with garlic

You will choose the right day when you need to ferment cabbage in 2016 according to the lunar calendar, but you can’t wait for the appointed date, you want sauerkraut. For this case, we recommend using alternative. Although not quite sour, but a very tasty snack. And it cooks surprisingly quickly.

Chop half a head of cabbage white cabbage, a couple of carrots coarse grater rub. Finely chop a few garlic cloves there (to taste). Mix the ingredients well and put in a jar (3 l). Boil the marinade from 2 liters of water, 2 tablespoons of table (non-iodized) salt and 4 sugar. Pour it hot into a jar of cabbage. It remains to add 80-100 ml of vegetable (sunflower) oil and 50-60 ml apple cider vinegar. If everything is done in the evening, you can already take a sample in the morning. Enjoy your meal!

Cabbage has been fermented in Rus' for a long time. In a time when refrigerators did not yet exist, this was a great way to keep a healthy product until spring. When fermenting this vegetable, a process occurs lactic acid fermentation with the formation of lactic acid. It is a natural substance present in the human body. It is the end product of glucose breakdown and is excreted through the kidneys.

BENEFITS OF SAUCURATED CABBAGE

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

cabbage is very useful product. Many different vitamins, including rare, 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 abundant in this vegetable, is stored in sauerkraut without loss. Whereas in fresh heads of cabbage its content during storage greatly decreases over time.

When cabbage is fermented for the winter

Autumn is the best season for pickling cabbage. In the October period, pickling varieties have already ripened, the stalls 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 the future, 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 you just need to salt the vegetables for two days, then the waning moon on the third day after the start 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 come 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.