Lunar calendar October ferment cabbage. Favorable days for canning

Many housewives spend a lot of time and effort preparing food for the winter. And, of course, it can be very disappointing when such dishes fail. Just deviating a little from the recipe or accidentally using products is not enough high quality how all the work goes down the drain. But in order for the preparations to be truly successful, tasty and stored for a long time, it is worth not only preparing them in accordance with the recipe and from high-quality products, but also at a certain time of the month, in accordance with the lunar calendar. Let's clarify when you need to ferment cabbage lunar calendar?

For a long time people have had information that the moon and lunar phases have a direct impact on a person and his life. Therefore, the lunar calendar is used to solve many everyday issues, including when preparing preparations for the winter.

Housewives have long noticed that cabbage fermented during the full moon turns out to be tasteless and/or quickly spoils. It may become soft and too sour, and even moldy.

According to the lunar calendar, you should not ferment cabbage on the days of the full moon, as well as during the passage of the moon through such zodiac signs as Cancer, Pisces and Virgo.

An excellent time for fermentation will be the days of the waxing moon, namely the period during and after the new moon. It is also worth doing this preparation when the moon passes through such zodiac signs as Aries, Taurus, Leo, Sagittarius and Capricorn. Such cabbage has a much better chance of being very tasty, aromatic and crispy, and also has a long shelf life.

What date according to the lunar calendar should you ferment cabbage?

In November 2016, you can ferment cabbage in the early days - from the first to the eighth of November. Afterwards, the moon enters the sign of Pisces, so it’s better not to start preparations. But already on the eleventh the moon enters the sign of Aries, so you can ferment cabbage up to and including the thirteenth.

On the twenty-ninth of November, a new phase of the moon begins, that is, the very next day you can start fermenting cabbage. The favorable period lasts until the fifth of December inclusive, and the next day the moon enters the sign of Pisces, that is, it is better to abstain from sourdough until the ninth of December and continue until the thirteenth of December inclusive.

This way you can calculate the dates you need for home canning in any month and in any year. You just need to know that one period of complete change of phases of the moon takes approximately twenty-nine to thirty days. The first lunar phase - the waxing moon - lasts fourteen days.

For example, in September 2017, it is best to ferment cabbage in the early days - from the first to the fourth. On September 5, the moon enters the Pisces phase, which is not considered a very suitable time for home preparations. You can also ferment cabbage from the twenty-first of September (when the moon enters a new full phase) until the second of October (until the moon enters the Pisces phase). The next favorable period for procurement begins on the twentieth of October and lasts until the twenty-ninth of October inclusive. There will be several favorable days at the beginning of November - from the first to the third, and towards the end of this month - from the nineteenth to the twenty-fifth, and from the twenty-ninth of November to the second of December inclusive. Also in 2017, you can start sauerkraut closer to the New Year - from the nineteenth to the twenty-third of December, and then from the twenty-sixth to the thirty-first.

In September 2018, it is best to ferment cabbage from the tenth to the twenty-second. In October: from the tenth to the nineteenth, and from the twenty-second to the twenty-fourth. Further, the optimal dates for sauerkraut will be the eighth-fifteenth of November, and the nineteenth-twenty-second of November. In December, such preparations should be done from the eighth to the thirteenth, as well as from the sixteenth to the twenty-first.

When should you ferment cabbage according to the lunar calendar?

If you look at the fall of 2020, the best dates for fermenting cabbage will be September eighteenth to twenty-eighth, October seventeenth to twenty-fifth, November sixteenth to twenty-first, and November twenty-fifth to twenty-ninth. You can also make sauerkraut in December 2020 - from the fifteenth to the nineteenth, and from the twenty-second to the twenty-eighth.

In the fall of 2025, it is worthwhile to harvest from the first to the sixth of September, from the twenty-second of September to the third of October, from the twenty-second of October to the thirty-first of October, from the twenty-first of November to the twenty-seventh of November, and from the thirtieth of November to the fourth of December. Also, sauerkraut can be sauerkraut from the twenty-first of December to the twenty-fourth of December, and from the twenty-seventh of December to the thirty-first of December inclusive.

If you look at the fall of 2030, it is best to ferment cabbage from the first of September to the ninth of September, from the twenty-eighth of September to the sixth of October, from the twenty-seventh of October to the third of November, and from the sixth of November to the ninth of November. Also, an excellent time for sauerkraut will be the period from the twenty-sixth of November to the thirtieth of November, from the third of December to the ninth of December, from the twenty-fifth to the twenty-seventh of December.

So, every month there are several favorable days for preparing homemade sauerkraut. And nothing will stop you from trusting the experience of your ancestors and the influence of the moon, and preparing a truly delicious preparation.

Fermented cabbage has been fermented in Rus' for a long time. At a time when refrigerators did not yet exist, this was a great way to preserve a healthy product until spring. When this vegetable is fermented, a process occurs lactic 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 SAUERCABBAGE

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

Cabbage is very useful product. Many different vitamins, including rare ones, rich mineral composition and a considerable amount of fiber make it indispensable in the diet; it should be eaten as often as possible. 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, of ​​which there is a lot in this vegetable, is preserved in sauerkraut without loss. Whereas in fresh heads of cabbage its content decreases greatly over time during storage.

When to ferment cabbage for the winter

Autumn is the best season for pickling cabbage. In October, pickling varieties have already ripened, the shelves are full of ripe fruits affordable price.. The optimal weight of a head of cabbage for pickling is from 3 to 4 kg. In October, you can prepare sauerkraut for future use, focusing on the lunar calendar. Favorable days are from October 10 to October 21. 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 signs (Capricorn and Taurus).
• Cabbage is fermented for the winter exclusively on the waxing 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 established when it is best to ferment and salt cabbage:

• September 2018. Pickling days are from 10 to 22.
• October 2018 – from 10 to 19.
• November 2018 - from 8–15 and 19–20.
• December 2018 - from 8–13 and 16–21.

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

Sauerkraut has anti-inflammatory and antimicrobial effects, can suppress rotting 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 makes no difference when you need to ferment cabbage. It was noticed that if you harvest this vegetable on certain days, you can achieve great 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.

Astrologers will tell you when to ferment cabbage according to the lunar calendar. They believe that best time for preparation - the waxing moon, more precisely - the fifth day from the new moon. And if this day coincides 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 our ancestors, it was customary for them to start fermenting after the Exaltation, that is, on September 27.

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There is also a difference in what day you ferment cabbage. The worst day for pickling is the full moon. During this period, the vegetable softens, becomes wadded and very tasteless. Salting and fermenting all vegetables except beets is prohibited these days. It is better not to do salting even when the moon is in water signs: Pisces and Cancer, as well as Virgo, otherwise all preparations risk becoming moldy.

Favorable days for pickling cabbage:

• Days when the moon is in the fire signs of the zodiac (Aries, Leo, Sagittarius) or in the earth signs (Capricorn and Taurus).
• Cabbage is fermented for the winter exclusively on the waxing 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 established when it is best to ferment and salt cabbage:

• September 2018. Pickling days are from 10 to 22.
• 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

To ensure that the dish turns out as good and tasty as possible, in addition to carefully selected lunar days, you must adhere to the following rules:

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Vegetables are under pressure when room temperature about a week, during which you need to pierce the shredded mixture with a thin stick every day. The bitterness will gradually go away, as will the amount of juice released. After another two days, the pickling is removed to a cold place where it will ferment.

Besides traditional way sourdough, there are many others, more interesting and refined in taste.

With herbs and pumpkin

You will need 4 kg of cabbage, 1 kg of pumpkin, 140 g of salt, 3 tbsp. l. granulated sugar and mint with tarragon, several stalks each.

The 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 is released.

Lay all the vegetables in layers: cabbage, pumpkin and so on. Place fabric and some kind of press on top as oppression.

With grapes and honey

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. You will need about 20 grams of salt.

Shredded cabbage and carrots are placed in a container along with grapes, finely chopped basil is added and the whole thing is filled with brine and honey. This is the recipe instant cooking, and the cabbage will be ready on the third day.

With apples and cumin

It's simple and the old way. For 10 kg of cabbage you will need 0.5 kg of apples and 10 g of dill and caraway seeds. Everything is chopped and ground with salt. They put it under pressure and occasionally pierce it with a wooden stick. You can make 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 cabbage of this variety are often used for pickling. It has a very long shelf life.
2. Glory. Large round heads of cabbage, weighing up to 4 kg, appear, as a rule, no earlier than October.
3. Dobrovolskaya. This is a universal variety. And although it is well suited for pickling, 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 the head of cabbage reaches 5 kg.
5. Menza. A large head of cabbage, weighing up to 9 kg. Can be stored until spring.
6. Kharkovskaya. Distinctive feature It has an excellent taste compared to other varieties. A very popular variety in home gardens. It is unpretentious and tolerates drought well.

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

Selection of heads of cabbage

Only fit well late varieties. It is better to avoid Chinese and Dutch ones, as they are not suitable for pickling. It is good if it is cabbage grown independently, when there is complete confidence in the quality and safety of the product.

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

Cabbage is an excellent supplier large quantity vitamins and microelements. But for it to be successful, the technology for its preparation must be followed. Of course, it affects the taste and cooking time of the vegetable, so for everything to turn out perfectly, you should follow the lunar calendar.

Cabbage is an excellent supplier of large amounts of vitamins and microelements

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

• has a general strengthening effect on the body;
• gives anticarcinogenic, antimicrobial and analgesic effect;
• has an anti-inflammatory effect;
• gives a laxative effect;
• improves the activity of the gastrointestinal tract.

How to make sauerkraut (video)

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

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

According to the lunar calendar, it is best to ferment cabbage during the new moon or immediately after it. This way the delicacy turns out crispy and pleasant to the taste.

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

So, let's look at which days are considered the best for working in 2019.

When fermenting cabbage, you need to use salt correctly! It should be medium stone or large. Iodized salt should not be used.

If you are preparing cabbage for the winter in a barrel or large pan, You shouldn’t open the lid often, otherwise the vegetable will begin to ferment faster. And this risks the fact that the preparation may dry out and will no longer be as tasty.

Cabbage should always be in brine. If you need it, it is better to immediately put it in a jar so as not to constantly open the lid of the barrel. This is the only way it will remain useful for vegetables microclimate.

You should use strong cabbage for sourdough. Best option- a vegetable cut immediately after light frosts. It is better to make the leaven itself at a time when the Moon is in Aries, Sagittarius or Leo. At this time, prepare white vegetable possible in large quantities.

Previously, only oak barrels. This technique made it possible to obtain the product excellent taste and aroma.

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

During cooking, to make the cabbage even tastier, you can add beets, lingonberries, apples, plums and cranberries, various herbs and spices. And you only need to cook it in good mood, otherwise it will be bitter.

A simple recipe for cabbage in jars

The easiest way to cook vegetables is in jars. To do this you need to take the following ingredients:

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

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

Useful properties of cabbage (video)

After this, all that remains is to pierce the cabbage with a stick every day so that the gas comes out. After the brine in the jars becomes transparent, the preparations can be placed in the refrigerator.

Attention, TODAY only!

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 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 be able to achieve not only excellent taste, but also 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, we usually sauerkraut for the winter at room temperature for 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 directly depends on the correct cutting. finished product, 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.

Shred half the head of cabbage white cabbage, 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!