Favorable days for pickling cabbage are October. Sauerkraut for the winter: tips and secrets

That's why it's so important to know when to salt cabbage in 2016. lunar calendar in November for a truly delicious salty snack.

A little history

In fact, this salty dish is not an original Russian dish, it is our housewives who have been cutting up a head of cabbage for many centuries in a row and making a brine for it, in which the cabbage can be pickled. If you delve deeper into the history of creation, you can find out that pickled vegetables were fed to the workers building the Great Wall of China, since large provisions were not provided for the workers, but cabbage was valuable source vitamins After some time, the snack was able to move to the cities of Romania and the Czech Republic, where many people fell in love with it, and later the pickled vegetable migrated to Ukraine and Russia, where it eventually became famous traditional dish on festive table.

At the very beginning, none of the housewives even thought about which moon to ferment cabbage in 2016 according to the lunar calendar, and people didn’t have such a calendar in those days, but the ferment was made in huge barrels so that the snack would last for a long time. But today experienced housewives They understand that they simply need to pay attention to the position of the moon in order to calculate the ideal day for pickling chopped cabbage; only in this case can they get a truly tasty and aromatic snack.

Today in our country, almost all home feasts cannot do without sauerkraut, it is put on the table in large dish, and each guest can take as many snacks as he needs. Some people prefer to buy cabbage in the store, but it’s still tastier and safer to make it at home, especially since it requires a minimal amount of products. Ready-made pickles can retain their freshness and amazing taste for at least seven months, so you can safely make cabbage for yourself in large quantities, and then place for storage in any cold place.

When exactly is the best time to carry out the ambassador?

This information will become relevant for many housewives, because it is very important to take into account the phase of the moon in order to know in what period the cabbage will be salted faster, and when the salting process is slower. Therefore, below we will consider on what days to ferment cabbage in 2016 according to the lunar calendar, as well as when it would not be advisable to salt it. For example, if the moon begins to degenerate, then the pickling process cannot be started; the new moon is the worst day for cooking cabbage. If you salt a vegetable on just such a day, the cabbage will end up soft, it will not crunch, it will fall apart, it will spoil much faster, and the taste will not meet the standards.

When the moon is in this position, it is better to refuse not only pickling, but also preparing other vegetables in this form, and the canning process is not going well. Although there is only one vegetable that turns out great in this position of the moon - beets, this product after salting it must become soft, and this is just the ideal day for harvesting beets. It is better to postpone the process of sauerkraut and if the moon begins to enter such constellations as Pisces, Cancer and Virgo, vegetables prepared under these signs will quickly lose their taste, and also become moldy and spoiled.

If you want to know when to pickle cabbage in 2016 according to the lunar calendar, you should pay attention to the waning moon, this is exactly the time when the fermentation process is most successful. It is worth knowing that salting is carried out only immediately after the new moon, as well as on the third and sixth days after that, then you will have to abandon salting and wait for a more favorable time for pickling.

As experienced housewives say, it is recommended to ferment the vegetable only during the waxing moon, and also when the position of the moon corresponds to such zodiac signs as Leo, Capricorn, Aries, Sagittarius or Taurus, only in this case the cabbage turns out to be really very tasty and aromatic. If the ambassador is carried out under such signs, then you will have to take into account such a nuance as the use finished product, and get it pickled vegetables It is possible only on those days when the moon enters the sign under which the leavening was carried out. If you take the snacks out of the barrel on other days, there is a high probability of rapid spoilage of the finished product, as well as the development of bacteria in the preparation.

Some people say that there is a certain time for preparing cabbage for sourdough; to do this, you need to wait for the first frost and wait another ten days, only after that the vegetable begins to be prepared for salting. The fact is that frost helps the acid to be processed into sugar, and this makes it possible to make the taste of the finished snack unique. If there is such an opportunity, then the cabbage should maximum quantity time to stay in the garden, just up to ten days after the first frost, but if the vegetables have already been collected, it is enough to take the heads of cabbage outside at night in the frost.

For those who want to know when to salt cabbage in 2016 according to the lunar calendar, it is worth considering other nuances, for example, if the ferment is produced exclusively in a large barrel or container, then you should not open the lid too often, otherwise the cabbage will begin to dry out, which will worsen it taste qualities, and will also affect the safety of the product. Also, ideally, a man’s day of the week is selected for salting; Monday, Thursday or Tuesday are suitable; if a woman begins her period, the salting process must be postponed, otherwise the fermentation of the vegetable will fail. It is better to postpone the preservation process on these days, since a woman will not be able to get tasty salty foods during her critical days.

Which cabbage should you choose?

Today there are many varieties of cabbage that can be used for pickling, but it's worth learning more about when and how in 2016, as well as which type of cabbage is best suited for this. Before you start choosing a variety, it is worth considering that the head of cabbage itself should not be sluggish, it is better to choose a more juicy and dense cabbage, the shape of the head of cabbage should be even and round, or a slight flatness is allowed, and now let’s look at best options varieties for sourdough.

Cabbage Slava. Most often, housewives prefer to ferment this particular variety of cabbage; the shape of the head of cabbage is round, while each leaf is quite juicy and crispy, which allows you to get the most delicious product. The ripening of heads of cabbage occurs in the autumn season, most often the harvest occurs at the very end of October, cabbage has ideal taste qualities, which is why it is so often used for sourdough.

Another well-known variety is “Podarok”, this vegetable has remarkable qualities, so it is not only fermented, but also pickled, and also salted in large jars; each head of cabbage can weigh about five kilograms, and the color varies from white to green. After fermentation, this variety retains its taste excellently and can also remain fresh for a long period. It is also worth mentioning the “Belarusian” variety, this cabbage is often used for pickling, which is why this variety is found in popular cookbooks more often. The weight of the head of cabbage is distinguished by its not large size, which is very convenient if you need to ferment a few vegetables. If there is such an opportunity, then you should start salting this variety immediately after harvesting, in this case the taste qualities will not be lost, and the cabbage will remain fresh for many months of storage.

If you want to know when to pickle cabbage in 2016 according to the lunar calendar, you should choose the right variety, because the period of pickling the vegetable will depend on the type of cabbage. You need to pay attention to a variety called Menza; this cabbage has dense and crispy leaves, but at the same time it retains its taste very much. long time, if you store the pickled vegetable correctly, you can enjoy ready-made pickles for at least seven months.

The Dobrovodsky variety is no less popular as a vegetable for pickling; it retains its qualities quite for a long time, for this reason, housewives can use this type of cabbage at any time of the year if it is necessary to salt the cabbage in small quantities. One cannot help but pay attention to Kharkovskaya winter cabbage, this variety is unique for storage in salted and pickled form; it differs from all the varieties described above in its excellent taste, as well as excellent shelf life.

When the question of how to ferment cabbage in 2016 according to the lunar calendar is already closed, it is worth talking in more detail about those varieties of cabbage that should not be used at all for the pickling process. For example, the Amager 611 variety cannot be used as a vegetable for pickling, although the vegetable has excellent storage qualities, its taste is still distinguished by a strong bitterness, which will be noticeable in a salty snack. There are several more varieties of cabbage that are not suitable for salting, but there is no need to list them all in the article, since their popularity among gardeners and gardeners in our country is minimal.

October 25th, 2017

Hello, my dear readers!

October-November is the time to prepare very useful and delicious 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 using this method. To make the process of sauerkraut even more visual, I illustrated the recipe with photographs.

When is the best time to ferment cabbage?

Somehow, before, I didn’t really think about when it’s better to ferment cabbage in accordance with the lunar calendar. Usually ripened heads of cabbage white cabbage We cut it in the garden in mid-October, after the first frost, closer to the Feast of the Intercession, and soon began to ferment it. But if you decide to stick to the lunar phases, then do the preparation on the waxing Moon, after the New Moon. It is believed that in this case the cabbage will turn out especially tasty and crispy.

Which cabbage is best to ferment?

It is known that there are different varieties cabbages: early, middle and late. I usually buy the “Iyunskaya” variety for sowing seedlings in order to cut heads of cabbage and eat fresh cabbage in the second half of summer, and the “Slava” and “Moskovskaya” varieties for pickling for the winter. But now you can find many seeds of other varieties of white cabbage on sale. Of course, for preparations it is necessary to use varieties of medium and late ripening. Early varieties are not suitable for this purpose.

Sauerkraut: a simple and practical recipe

You will need:

- white cabbage ( late date maturation),
— fresh carrots,
- dill seeds,
- coarse salt (without iodine).

I will not indicate the exact quantity of products, since it is quite 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.

Preparation procedure:

— We prepare the working surface of the table so that it is clean and completely free, because we will mash the cabbage on it. We will also prepare an enamel tank, bucket or large pan.
— We wash and peel the carrots. Grate carrots onto coarse grater.

— We clean the heads of cabbage from the top leaves and chop them into strips. We throw away the stalks.

— Place the shredded cabbage on the table, on a clean oilcloth. When there is a heap of cabbage, add to it a handful of grated carrots, a pinch of dill seeds and a pinch of coarse salt.

— We crush the cabbage a little with clean hands, using the same movements as we usually work with dough.
— We throw the mashed cabbage into the prepared tank, which I usually place close to the table on a stool. You can place clean, whole cabbage leaves on the bottom.
— Cut the next portion of cabbage, mix it with carrots, dill seeds and salt, mash it on the table and throw it back into the tank or bucket. We do this until the tank is filled with cabbage, compact it with a masher. The tank or bucket does not need to be filled to the very edge, as the cabbage will soon release juice.
— We put pressure on the cabbage. For pressure, I usually use a three-liter jar filled with water, placing it on a flat plate.

— We leave the cabbage in the room for 3-4 days to ferment. During the fermentation process, remove the pressure 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 and not over-acidified. When you are satisfied with the taste of the preparation, we take the cabbage into a cold, unheated room. In a private house, cabbage stands in the entryway all winter. We consume it in winter as needed. If you haven’t 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! See you again!

Modern people are confident that natural factors have little effect on real life, so centuries-old observations of ancestors have long been of no practical use. In reality, everything is somewhat different. Scientists never tire of being amazed at how scientifically sound they are. ancient signs and customs. For example, old grandmothers will accurately indicate the days when to ferment cabbage in 2016 according to the lunar calendar, so that it turns out juicy, crispy, and moderately sour. 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 lunar phases. The earth's satellite, like an invisible clockwork mechanism, determines the course of events. We are unable to turn the arrows, so we are forced to adapt. However, this is only to our benefit. If you prepare sauerkraut according to the lunar calendar, you will not only succeed great taste, but also to achieve long-term preservation (6-7 months) of vitamins and microelements. 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 had set in and the heads of cabbage would “curl” more tightly from the first frosts. The favorite vegetable was prepared in barrels, so chopping and salting cabbage took a week. The housewives planned so that the sauerkraut and fermentation would be completed by the full moon. Otherwise, there is a high probability that your favorite snack will come out soft and sour, and you won’t be able to put it in your mouth. Let's look at the lunar calendar and calculate when it is successful to make sauerkraut in October 2016.

The full moon will come on the 27th, let's sauerkraut for the winter at room temperature We usually spend 2-3 days, the favorable period is in October - from the 14th to the 25th. At this time, the Moon is “growing”. How to salt cabbage in large quantities, where to store it in a city apartment? Housewives solve this problem simply: the preparation of sauerkraut is carried out in three liter jar, as needed. This means that they will be interested in when it is best to ferment cabbage in 2016 according to the lunar calendar in other months. In November - from 12-13 to 23, in December - from 12 to 21-22.

“Negative” dates for sauerkraut for the winter also include the new moon and days when the Queen of the Night is located in the constellations Cancer and Virgo. Mold may form on the pickles; you cannot eat such a product, just throw it away.

Sauerkraut for the winter: tips and secrets

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

Mothers and grandmothers are eager to purchase large heads of cabbage of the legendary variety “Slava” for pickling. However, now it is practically not grown due to low quality and low yield. The outdated culture was replaced by new ones, good varieties, for example "Megaton", with a short stalk and a small number of upper green leaves. So, when you decide to throw away sauerkraut in October 2016, you will have very little to throw away. For this purpose, it is also recommended to buy solid elastic forks that can pull 6-10 kg.

You also need to chop cabbage wisely. It is advisable to choose a knife with a long and sharp blade, and a cutting board of a “large format” so that the cut strips do not fall onto the table. By the way, you don’t need to make it very thin, less than 2 mm, otherwise it will immediately ferment, even before the end of the fermentation process, and 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 even.

Cabbage "Na" a quick fix» with garlic

You will choose the right day when you need to make sauerkraut in 2016 according to the lunar calendar, but you can’t bear to wait for the appointed date, you want sauerkraut. For such a case, we recommend using alternative option. It may not be completely fermented, but it is a very tasty snack. And it cooks surprisingly quickly.

Chop half a head of white cabbage and grate a couple of carrots on a coarse grater. Finely chop a few cloves of garlic there (to taste). Mix the ingredients thoroughly and place 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 with cabbage. It remains to add 80-100 ml of vegetable (sunflower) oil and 50-60 ml apple cider vinegar. If you have done everything in the evening, you can take the sample in the morning. Bon appetit!