Sauerkraut lunar calendar moon phases. Lunar calendar of canning and home preparations

Sauerkraut is considered Russian national dish, but it is not so. Initially, it was fed to builders involved in the construction of the Great Wall of China. Then the vegetable was brought to the Czech Republic and Romania, only then to Russia. In the old days, sauerkraut was stored in barrels and fermented any day, so cabbage was not always tasty. Over time, they learned to make it crispy and salted it only in auspicious days.

Sauerkraut can be used as a snack and used in other dishes as one of the ingredients. Sauerkraut is usually served with fatty meat, sausages, sausages.

It is suitable as a side dish for many dishes.

Some families have it on the table all year round because it's healthy and delicious. The vegetable is rich in its composition, because it contains:

• vitamins (B, A, C, PP);
• trace elements (iron, zinc, iodine, manganese, fluorine, chromium).

Suitable days for sauerkraut

It is better to pickle cabbage about the lunar calendar and take into account the corresponding days. On the full moon, salting a vegetable is undesirable. During this period, it turns out to be soft and does not have the desired taste. This applies to all homemade preparations, except for beets, for which it is better when they are soft.

The most favorable days for salting cabbage are the days when the moon is growing This happens right after the full moon. At this time, the harvested vegetables will be the most delicious: the fermentation process is active, rapid fermentation occurs, which ensures long term storage of the finished product.

When the moon is in the growth phase and in the constellations: Aries, Taurus and Capricorn, you can get delicious fermentation. During this period, the cabbage turns crispy and can be stored. for a long time. The finished workpiece should also be brought to the table during the period of domination of these signs of the zodiac. On other days, bacteria can get into the fermentation and spoil the taste.

According to legend, it is desirable to ferment cabbage ten days after the first frost. The period when this needs to be done is October or early November, when the harvest takes place.

Another condition: it is better to choose a male day of the week for pickling (Monday, Tuesday or Thursday). Women during critical days should not be engaged in harvesting cabbage, so as not to spoil its taste.

It is well known that for correct workpiece vegetables, many housewives use the lunar calendar. The dates when you can pickle and harvest vegetables in the current year differ from the previous one.

The days when you can make blanks in 2017 are as follows:

What kind of cabbage is better to take for sauerkraut

When preparing to make blanks, you must definitely decide on the type of vegetable, because the finished result also depends on its taste.

For salting, it is better to take vegetables with a high sugar content, with a tight head of flattened shape. Especially crispy cabbage is obtained from white heads of late and medium-late varieties.

Vegetable variety that can be used:

• Glory. Heads are round, large, weighing up to 4 kg. Ripens mid-October.
• Present. The variety is used for pickling and pickling. Individual specimens reach up to 5 kg, the color is usually green or white.
• Belarusian. Cabbage can be stored and fermented for a long time in any month, from autumn to winter.
• Menza. The vegetable is stored from October to spring, the weight of a head of cabbage sometimes reaches 9 kg.
• Kharkov winter. The vegetable can be stored until spring, it can also be fermented. By palatability considered a leader among other varieties of cabbage. Can grow for a long time without watering.
• Crumont. This variety cannot be used for fermentation; such a preparation will not turn out tasty.
• Amager 611. From this kind tasty fermentation won't work because he's not fit for it.

For proper pickling of a vegetable, it is better to take a long and sharp knife. The boards used in harvesting must be round, then the chopped vegetable will not crumble on the table. The width of the strips should be 1-3 mm, because this affects the quality of the finished product.

Narrow strips may ferment too quickly and become sour, while wide strips may not salt at all. It is better to chop the vegetable with beautiful long strips, which will provide excellent taste.

Many housewives have their own trick, which she uses when she ferments cabbage. To make it crunchy, you need to add horseradish and carrots.

The chopped vegetable is mixed with salt, if desired, horseradish and carrots are added, then the mass is folded into special containers.

From above it is covered with oppression. Usually, the workpiece ferments at 16 degrees Celsius from 1 day to a month.

Keep finished product better at temperatures close to zero. Prior to storage, it is necessary to remove the gas released during fermentation by piercing the vegetable or specially pressing it so that it does not taste bitter.

In order for the cabbage to turn out tasty and crispy, it must be fermented on favorable days of the lunar calendar, while observing the rules of fermentation and storage.

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 moon 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 cooking sauerkraut produce 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 the 27th, sauerkraut for the winter at room temperature we usually stay 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. Bon appetit!

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 apply iodized salt otherwise the cabbage will be tasteless.

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 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)

It is difficult to say exactly how many centuries cabbage has been fermented and salted for the winter. This yummy has become not just food, but also a medicinal potion.

Sauerkraut has anti-inflammatory and antimicrobial effects, is able to suppress decay products in the stomach and improve the digestion process, cleanses the body of toxins and feces. It is also believed that sauerkraut has powerful anti-carcinogenic properties.

It is believed that it does not matter when you need to pickle cabbage. It was noticed that if you harvest this vegetable on certain days, you can achieve an excellent taste from the product and long terms its storage. In the same way, there are days when harvesting cabbage is undesirable, otherwise the finished product will spoil or simply not turn out tasty. Such days are calculated according to the lunar or zodiac calendar.

When to ferment cabbage according to the lunar calendar, astrologers will tell you. They believe that the best time for harvesting is the growing moon, more precisely, the fifth day from the new moon. And if this day coincided with Tuesday, Monday or Thursday, then this is real luck.

It is equally important to adhere to the zodiac calendar. If the moon is currently in the sign of Aries, Taurus, Leo, Sagittarius and Capricorn, then you can start salting. As for the ancestors, it was customary for them to start the leaven after the Exaltation, that is, on September 27th.

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There is also a difference in which day to ferment cabbage. The most unfortunate day for salting is the full moon. During this period, the vegetable softens, becomes wadded and very tasteless. All vegetables, with the exception of beets, are forbidden to be salted and sour on these days. It is better not to engage in salting even when the moon is in the signs of water: Pisces and Cancer, as well as Virgo, otherwise all preparations run the risk of becoming moldy.

Favorable days for salting 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.

Preparations for the winter

In order for the dish to turn out as best and tastier as possible, in addition to carefully selected lunar days you must follow the following rules:

Summer cottages on the site, subject to registration in 2017

Vegetables stand under oppression at room temperature for about a week, during which it is necessary to pierce the chopped mixture daily with a thin stick. The bitterness will gradually go away, as will the amount of juice released. Two days later, the salting is removed to a cold place where it will ferment.

Apart from traditional way sourdough, there are many others that are more interesting and refined in taste.

With herbs and pumpkin

It will take 4 kg of cabbage, 1 kg of pumpkin, 140 g of salt, 3 tbsp. l. granulated sugar and mint with tarragon, a few stems.

Cabbage is chopped and ground with herbs and salt. The pumpkin is peeled, cut into large slices, covered with sugar and left until the juice stands out.

All vegetables are laid in layers: cabbage, pumpkin and so on. A fabric and some kind of press are placed on top as oppression.

With grapes and honey

They take 1 kg of any grapes and 2 kg of cabbage, about 0.5 kg of carrots, 0.1 kg of honey and a bunch of basil. Salt will need about 20 grams.

Shredded cabbage and carrots are placed in a container along with grapes, finely chopped basil is added and everything is poured with brine and honey. This is the recipe fast food, and the cabbage will be ready on the third day.

With apples and cumin

It's simple and the old fashioned way. For 10 kg of cabbage you will need 0.5 kg of apples and 10 g of dill and cumin seeds. Everything is chopped and ground with salt. Put under oppression, occasionally pierce with a wooden stick. You can cook sauerkraut with viburnum, bell pepper, onions and beets.

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The best varieties for pickling are as follows:

1. Belarusian. Small heads of this variety are often used for salting. It has a very long shelf life.
2. Glory. Round large heads of cabbage, reaching 4 kg in weight, appear, as a rule, not earlier than October.
3. Dobrovolskaya. This is a universal variety. And although it is well suited for salting, it is most often used in fresh.
4. Present. Suitable for all types of preparation: sourdough, salting and pickling. The color of this cabbage may be greenish. The weight of a head of cabbage reaches 5 kg.
5. Menza. A large head of cabbage, the weight of which reaches 9 kg. Can be stored until spring.
6. Kharkov. Distinctive feature it from other varieties - excellent taste. A very popular variety in home gardens. It is hardy and tolerates drought well.

Varieties that are absolutely not suitable for salting are Kromon and Amager. They are good because they do not burst and are stored fresh until the end of spring.

ATTENTION! This is an archived page, currently up to date:

Moon calendar for the gardener 2016 - Salting and sauerkraut. Growing greens.

December 2016

The table of the lunar calendar on this page is a thematic selection from the universal made for the convenience of planning work with vegetable crops, some "non-standard" types of work are given in this section, since we believe that it is more convenient to view them in the "garden" section of the calendar.

December is New Year's Eve.

In December, as a rule, all work on the main garden has already been completed, but on winter period it is very useful to start a "garden on the windowsill" and grow "for greenery" at room conditions at least such crops as onions and garlic. Actually, for those who maintain or are going to start such a "garden", this thematic table has been published.
We recommend everyone to grow green vegetables at home in winter, Growing onions and garlic indoors, in general, brings triple benefits:
1. You get "your" greens on the table.
2. Onions and garlic produce and spread phytoncides around them that kill viruses and microbes, i.e. you reduce the risk of infectious diseases.
3. Indoor plantings humidify air that has been dried out by central heating.

Cabbage is one of the few vegetable crops that can retain vitamin C for a long time. IN cabbage leaves vitamin C is stored in a bound form, only in the process of fermentation does fermentation occur and this vitamin is released like many others useful substances. Not everyone has the opportunity to ferment cabbage for the future for the whole winter, but the remarkable property of preserving vitamins with cabbage allows you to store it in heads, and chop and ferment it as needed (for example, by the New Year). Our calendar contains data on favorable and unfavorable days for sauerkraut.

ATTENTION! Our gardener's lunar calendar is maintained by Moscow time. (The calendar can be used throughout Russia, taking into account the difference between Moscow and local time * )