Housewives who love sauerkraut, choosing cabbage heads for pickling according to the lunar calendar in 2017, should know that tight and strong white heads of cabbage and only late varieties are needed for pickling.
We immediately warn you that it is better not to use Chinese or Dutch varieties of cabbage in pickling, discard them, because they are not at all suitable for pickling.
A large amount of chemicals in the form of nitrates in cabbage will also not have a positive effect on the leaven of cabbage; cabbage grown in this way negatively affects its taste and the very quality of this product valuable to our health. You can be completely confident not in purchased cabbage for pickling, but in the one you yourself, with your own hands, grew in your summer cottage.
If you nevertheless purchased cabbage for sourdough in a vegetable store or on a collective farm market, then before using it (preparing for salting), you should clean it from the top leaves, which are usually dirty and lethargic.
You can taste the cabbage before buying. If the cabbage is bitter, then this is a bad sign, it is better not to salt and ferment such cabbage with such a taste in 2017, it is not suitable for sourdough.
To begin with, consider the basic rules for "cooking" sauerkraut. There are several of them, and all of them are mandatory for use:
- 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 do not like 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.
Our grandmothers did not use lunar calendars. But their salting has always been successful. What's the secret? They just knew that it was possible to salt cabbage or cucumbers in barrels for the winter on the growing moon.
We have the opportunity to use the lunar calendar, so let's write out all the auspicious days of October 2017 according to the lunar calendar.
Not all varieties of cabbage are suitable for pickling. In order for it to give a quality product when fermented, the vegetable must have a sufficient content of sugars. In this case, the process of lactic acid fermentation will be most successful. This condition is met by varieties that ripen in the middle and late periods.
Late-ripening varieties are also not all suitable for fermentation. Many late varieties of this vegetable are intended for winter storage. Immediately after harvest, such cabbage contains few sugars, its leaves are not juicy enough, so high-quality fermentation cannot be obtained from it. But after a couple of months of storage, it is already quite suitable for these purposes, as it manages to accumulate the sugar necessary for fermentation.
The best varieties for salting are domestic: Nadezhda, Belorusskaya, Slava, Gift, Kharkov winter, Moscow late. Especially good is sauerkraut, made from old domestic varieties of Slava and Belorusskaya.
Suitability for pickling is easy to determine by appearance and taste. The head of cabbage should be almost white, the leaves are juicy and sweet.
The first time from varieties that are planted specifically for fermentation. A few months later, when the first batch is over, ferment some of the heads of cabbage left for storage. So, cabbage will not peroxide and will always be of high quality.
Mid-season varieties of this vegetable begin to ripen in September. It is possible to ferment cabbage during these periods if there is a cold place to store the product. By the end of October, late varieties are completely ready for use.
For fermentation, heads of cabbage, slightly seized by a light frost, are more suitable. It will not be stored fresh for a long time, but it will pick up more sugars, which is very important for fermentation.
In order for sauerkraut to be truly tasty and crispy, have useful properties and be stored until spring, it is very important to observe the correct time for pickling. Our ancestors knew this, so they cooked the vegetable only on the growing moon and on certain days. The fifth and sixth days of the lunar calendar are most suitable for this.
The sign of the zodiac under which this day is located is also very important. The days when the Moon passes the signs of Cancer, Pisces and especially Virgo are absolutely not suitable for pickling. The most suitable days are Aries, Sagittarius, Taurus. But the most delicious is cabbage fermented in Capricorn.
It is believed that the Moon affects the quality and duration of storage of sauerkraut. There are complex calculations for the phases of the Moon and the signs of the Zodiac. And here Lunar calendars come to the aid of hostesses, the Neelov website reports. Let's look at the dates in two of them.
When to ferment cabbage in October 2017: October 27 is the best day to ferment cabbage
In October 2017, dates from October 22 to October 27 are considered favorable days for sauerkraut, and October 27 is the best day!
In November, you can also ferment cabbage, and it is better to do this from November 1 to 3, from November 21 to 23 and from November 29 to 30. And the most favorable time for this is November 22!
In the month of December we will ferment from the 26th to the 29th.
Take cabbage for sourdough should be strong. The best option is a vegetable cut immediately after a slight frost. The starter itself is best done at a time when the Moon is in Aries, Sagittarius or Leo. At this time, it is possible to harvest a white vegetable in large volumes.
During cooking, to make the cabbage even tastier, you can add beets, lingonberries, apples, plums and cranberries, various herbs and spices to it. And you need to cook it only in a good mood, otherwise it will be bitter.
In November, cabbage is best salted at the end of the month.
Both October and November include enough days on which you can safely pickle cabbage.
This is a very important point, because the use of summer varieties does not give a good result.
In other words, buy autumn middle and late varieties of cabbage. The owners of garden plots have the opportunity to plant the desired varieties in the garden. Buyers in the bazaar have to take the word of the sellers.
Watch carefully so that the vegetables are not rotten. The head of cabbage should be dense to the touch, and not frozen. Loose specimens are not suitable for salting.
For proper cutting, use special knives or graters, the Rosregistr website reports. With their help, you will finely chop the cabbage, it will ferment perfectly, and it will look appetizing. The thinner you cut it, the better.
The classic recipe does not involve any additives. Many lovers can add the following additives for a variety of taste.
- Apples - thinly sliced
- cranberries
- Beets
- lingonberry
- Prunes
- Red bell pepper
The main thing is not to overdo it, everything should be in moderation. I told you about the secrets of salting and cooking. You just have to use them in practice and please your family with yummy.
The time for splintering continues. Residents of the region for several months roll up jars with various salads, marinades and other goodies, which will then delight us all winter. Now it's cabbage time.
Many readers of Altaiskaya Pravda are interested in when to salt and sour cabbage in 2017 according to the lunar calendar. It is believed that the best days for salting cabbage are the days of the growing moon.
In November 2017, the full moon is November 4th. Therefore, if you have not yet salted cabbage, you can already safely proceed to this important and responsible business. True, at the beginning of the month, the lunar calendar allocates hostesses for salting only a couple of days.
New Moon - November 18th. Then the best days are from 22 to 30 November. In December 2017, according to the lunar calendar, it is advised to salt cabbage on December 1 and from the 22nd to the 31st of this month.
By the way, in our family, cabbage is traditionally salted on November 4, and it always turns out delicious, juicy and crispy.
Choosing cabbage
For pickling, clarified, ripened heads of cabbage are selected. An unripe head of cabbage has dark green leaves. They are not as juicy and bitter in taste.
It is better to choose varieties of local selection. Foreign selection is aimed at breeding lettuce and cabbage varieties and hybrids suitable for long-term storage.
In the market, be attentive to every head of cabbage. After all, the taste of pickled and sauerkraut is influenced not only by the recipe, but also by the variety, quality, and even the time when it was cut. Some housewives advise buying cabbage for pickling in advance so that it lies down a bit and “gathers juice”.
By the way, in addition to cabbage, do not forget to prepare carrots. It is used in most recipes. Don't forget the spices too. Their choice depends on your taste and recipe. But in most cases, dill, cumin and black pepper (usually in peas) cannot be dispensed with.
delicious cabbage recipe
There are many recipes for salting cabbage. I offer you "branded". We have been using it in our family for decades. The most important thing is a wooden trough and a cut, a special knife for chopping cabbage.
Large pieces of cabbage are folded into a trough and chopped into slices. Grated carrots are added to chopped cabbage. As a rule, we do everything by eye: for 10 kilograms of shredded cabbage we put about 300 - 500 grams of carrots.
Salt is also added (without any additives), dill grains and other spices to taste. Everything is mixed up. Cabbage is laid out in jars, compacted. But don't close the lid. We put the jars in a large container (cabbage juice can flow through the top of the jar), and wait until the juice gives. As a rule, cabbage should stand in a warm room for a day.
After that, you can close the lid. We put it in the refrigerator or lower it into the cellar.
crispy sauerkraut recipe
For brine for 10 liters of water we take 1 kg of salt. Boil the brine and cool. Finely chop the cabbage and dip it in a salt solution for 2-3 minutes. We take it out of the brine, mix it with carrots chopped on a coarse grater and stuff them tightly into jars.
Leave in a warm room for two to three days. If there is not enough brine in the jar, then boil a new brine of the same concentration and add it. We close the jars with plastic lids and lower them into the cellar.
Each housewife has her own cabbage recipes. The most important thing is that everything is done with the soul.
Alexander Gushchin
I can't vouch for the taste, but it will be hot :)
Content
Sauerkraut is a tasty and vitamin 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.
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 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 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 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?
Did you find an error in the text? Select it, press Ctrl + Enter and we'll fix it!The lunar calendar of conservation, pickles and other types of preparations for the winter in 2017 will allow you to determine the good days to make a healthy and tasty sunset.
Any housewife tries to make a lot of preparations for the winter if a good harvest is grown. In the cold season, when there are few fresh vegetables and fruits, it is so nice to open a jar of preservation and enjoy the unique taste of candied berries and other fruits, as well as pickles, tomatoes, eggplants, peppers and other vegetables.
- But before you make harvesting garden fruits, you need to carefully study the recipe and take into account other nuances.
- Experienced housewives during the preparation of conservation also take into account the lunar phases. After all, it has long been known that the moon has an impact on humans, animals, the growth of trees and plants.
- Under the authority of this planet is the movement of water on Earth, for example, the ebbs and flows in reservoirs. Accordingly, how well the preservation, which we also prepare with the help of water, will be stored depends on the passage of the Moon through the sky or according to the signs of the Zodiac.
- Follow the advice of the lunar table so that your blanks are stored all winter without damage
Remember: Digging up vegetables for storage, as well as salting and preserving them, is not allowed during the full moon. At this time, a high probability of reproduction of various bacteria.
If you listen to lunar biorhythms, then you need to know the following:
- During the full moon, fluid stagnation also occurs. Preservation made during this period may deteriorate, and harvested vegetables will not be stored for a long time.
- Pickles and jams should not be done when the Moon passes through such zodiac signs: Pisces and Cancer
- A good period for marinades and jams is the Moon in Aries and Leo
- Digging up potatoes and garlic for consumption in the near future is possible on the growing moon. At this time, many useful substances accumulate in the fruits.
- If the harvest is designed for long-term storage, then you need to dig potatoes and garlic on the waning moon. The intensity of bacteria weakens as the Moon passes the Earth's eternal satellite in the waning phase passes through Aries, Capricorn and Leo
- It is not worth harvesting when the Moon passes in the constellations of Virgo and Pisces, as well as on a full moon.
Important: On days that are not indicated in the lunar table for conservation, it is better to refrain from harvesting. But you can make pickles for storage in the refrigerator and use them within 2-4 weeks.
| Month of 2017 |
Good- |
Unfavorable pleasant period for jams and pickles |
A good period for digging up "young" vegetables - potatoes and garlic (for food within 1-2 weeks) |
Good- a pleasant period for harvesting potatoes and garlic for long-term storage |
Unfavorable a pleasant period for harvesting potatoes and garlic |
| January | 5, 6, 13, 14 | 3, 4, 11, 12, 30, 31 | — | — | — |
| February | 1, 2, 10 | 7-9, 11, 26, 27 | — | — | — |
| March | 1, 9, 10, 28, 29 | 7, 8, 12, 26, 27 | — | — | — |
| April | 5, 6, 24, 25 | 3, 4, 11, 22, 23, 30 | — | — | — |
| May | 2-4, 22, 23, 30, 31 | 1, 11, 19-21, 28, 29 | 1-4, 7-10, 26-31 | 14-16, 22, 23 | 5, 6, 11, 19-21 |
| June | 18, 19, 26, 27 | 9, 16, 17, 24, 25 | 3-8, 25-27, 30 | 11, 12, 18, 19 | 1, 2, 9, 16, 17, 28, 29 |
| July | 15, 16, 23-25 | 9, 13, 14, 21, 22 | 1-8, 24, 25, 28-31 | 15, 16, 23 | 9, 13, 14, 26, 27 |
| August | 11-13, 20, 21 | 7, 9, 10, 18, 19 | 1-6, 24-31 | 11-13, 20, 21 | 7, 9, 10, 22, 23 |
| September | 8, 9, 16, 17 | 5-7, 14, 15 | 1-5, 21-30 | 8, 9 | 5-7, 18-20 |
| October | 6, 13-15 | 3-5, 11, 12, 30, 31 | — | — | — |
| November | 1-3, 10, 11, 29, 30 | 4, 8, 9, 26-28 | — | — | — |
| December | 7, 8, 26, 27 | 3, 5, 6, 24, 25 | — | — | — |
Now it is worth considering in detail the favorable and unfavorable dates for preserving and storing vegetables for storage by months.
In January, housewives do not prepare conservation, as preparations were made in summer and autumn. This month you can make jam from apples that have spoiled a little in the basement.
Also in January, housewives pickle cabbage if most of the cooked pickles have already been eaten. At this time, potatoes and garlic are not harvested, since they have already been stored for storage since autumn.
Important: In the cold month of January, we only enjoy pre-prepared preservation and pickles.
February - conservation stocks are already running out, and you want something fresh. But before the appearance of new vegetables, a lot of time must still pass, so we continue to salt the cabbage.
It is still cold in March, but the snow is already melting. You can go out into the garden to examine the condition of the site after the winter, because soon you will need to plant vegetables and seedlings, plant potatoes and garlic.
Important: At this time, the owners of private houses sort out vegetables and fruits. Spoiled fruits are thrown away, and good ones are suitable for pickling, for example, cabbage or apples (you can make pickled apples in a barrel).
In April, the owners of garden and garden plots plant potatoes and garlic. Also at this time, seedlings are being planted with might and main, so that vegetables and fruits can be grown in a timely manner for canning them for the coming winter.
In April, you can ferment greenhouse cucumbers and tomatoes. Cabbage at this time is already bad and tough, so it should only be used for cooking the first course.
In May, housewives ferment the first ground cucumbers. Tomatoes are still greenhouse, so they need to be eaten fresh, or you can add salt, for example, on the festive table. Housewives make jam from strawberries.
Important: This month, many gardeners are already digging up the first potatoes that were planted in March. But it is only suitable for eating for 2-3 weeks. For long-term storage, such tubers are not laid.
Auspicious days for cooking jam, canning, pickling, digging garlic in June 2017
June is the beginning of summer, but preparations for the winter are still far away. Vegetables are only suitable for eating for a few weeks, but fruits (apricots, cherries, cherries) can be made into jam.
Favorable days for cooking jam, canning, pickling, digging garlic in June 2017:
Depending on the region, gardeners start digging up the garlic and laying it to dry for storage later. At the end of the month, potatoes are also dug up for laying in the basement. The hostess' jam is made from peaches, prunes, cherry plums and other fruits.
In August, the conservation of vegetables is in full swing, and you can also pickle eggplants, squash, zucchini, tomatoes and watermelons for the winter. Stick to the lunar table so that the preparations turn out tasty and healthy.
September is still a warm month, although autumn has already arrived. Gardeners dig up the last vegetables for long-term storage, and make jam from quince, apples, pears and other fruits. At this time, you can still pickle cucumbers and tomatoes.
In October, vegetables grow in the garden only in the greenhouse, but they are not stored for storage, but are used for food for one week. Jam is also not boiled, since all the fruits have departed, only apples and in some places quince remain.
Important: This month, you can still preserve tomatoes, cucumbers, eggplants and peppers, which were removed from the beds in September.
November - the first frosts appear. All vegetables and fruits are stored in the basement. There are ready-made preserves and pickles on the shelves. Who did not have time, you can pickle cabbage and make pickling from other vegetables.
New Years is soon! I want to please my household with something tasty, so the housewives get various preservation and pickles on the festive table. Nobody is doing the sunset this month, but you can salt the cabbage.
Dig up vegetable crops, harvest fruits and make preserves and pickles by the moon. This will help to achieve excellent tasting food, and make it nutritious for you and your household.
Video: How to get early potatoes?
October 25th, 2017
Hello my dear readers!
October-November is the time to prepare a very healthy and tasty product, without which it is difficult to imagine our table in winter - sauerkraut. So today I want to tell you, for the winter. Every year we harvest cabbage grown in our garden in this way. In order to make the process of sauerkraut even more visual, I illustrated the recipe with photographs.
When is the best time to pickle cabbage?
Somehow before, I didn’t really think about when it was better to pickle cabbage in accordance with the lunar calendar. We usually cut the ripened heads of white cabbage in the garden in mid-October, after the first frosts, 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 harvesting on the growing moon, after the new moon. It is believed that in this case, the cabbage will turn out especially tasty and crispy.
What kind of cabbage is better to pickle
It is known that there are different varieties of cabbage: early, middle and late. Usually I buy the June variety for sowing seedlings in order to cut heads and eat fresh cabbage in the second half of summer, and the Slava and Moskovskaya varieties for pickling for the winter. But now on sale you can find many seeds of other varieties of white cabbage. Of course, for harvesting 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 ripening),
- fresh carrots
- Dill seeds,
- coarse salt (without iodine).
I will not give the exact number of products, as 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.
Cooking order:
- We prepare the working surface of the table so that it is clean and completely free, because on it we will crush the cabbage. We will also prepare an enameled tank, bucket or large saucepan.
- Wash and clean carrots. We rub the carrots on a coarse grater.
- We clean the heads of cabbage from the top leaves and chop them into strips. Throw away the stalks.
- We put the shredded cabbage on the table, on a clean oilcloth. When a bunch of cabbage is gathered, then add a handful of grated carrots, a pinch of dill seeds and a pinch of coarse salt to it.
- We knead a little cabbage with clean hands, with the same movements that we usually work with dough.
- We throw off the mashed cabbage into the prepared tank, which I usually put close to the table on a stool. At the bottom you can lay clean whole cabbage leaves.
- We cut the next portion of cabbage, mix it with carrots, dill seeds and salt, crumple on the table and again throw it into a tank or bucket. We do this until the tank is filled with cabbage, we compact it with a pusher. The tank or bucket does not need to be filled to the very brim, as soon the cabbage will give juice.
- We put oppression on the cabbage. As oppression, I usually use a three-liter jar filled with water, setting it on a flat plate.
- We leave the cabbage in the room for 3-4 days for fermentation. In the process of fermentation, we remove the oppression 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, not sour. When the taste of the workpiece suits, we take out the cabbage to a cold unheated room. In a private house, cabbage stands in the hallway all winter. We consume in the winter as needed. If you didn’t ferment a lot of cabbage, you can immediately put it in jars and store it at home in the refrigerator.
I wish you good luck and delicious crispy cabbage! See you soon!
