fermentation white cabbage for the winter - this is one of the most popular and popular ways to harvest vitamin garden products for the future. If we ferment cabbage in 2017 according to the lunar calendar, then we are guaranteed to get not only an extremely tasty and very healthy, but also a long-term vitamin product.
It has long been noticed by domestic gardeners and housewives that the useful and gustatory qualities are best preserved in cabbage, which was fermented on certain lunar days, with the observance of technology and right choice varieties. Best used for fermentation for long winter storage:
- "Belorusskaya-455";
- "Glory-231";
- "Glory-1305";
- "Midor";
- "Turkiz";
- "Geneva";
- "Moscow late";
- "Kharkov winter";
- "Dobravodskaya";
- "Sugarloaf";
- "Gift";
- "Grant";
- "Krautman";
- "Flagship";
- "Megaton";
- "Countess".
The head of cabbage for fermentation should be of medium size, white or slightly greenish in color, characteristic of a rounded variety. The outer leaves must be free from damage, rot, lacerations, cracking or bruising. Get good and delicious product possible only when using high quality raw materials. Also, the head of cabbage should be elastic and quite juicy. The average head size should vary between 3.0-4.0 kg.
When is it better to make blanks (video)
About the benefits and harms of sauerkraut
With proper fermentation, cabbage can bring many benefits to the human body. Tasty fermented products are rich in fiber content, and also have an increased amount of phytoncides, enzymes and vitamins. Especially a lot in such a product of vitamin "C" or ascorbic acid. The average amount in 100 gr. - 38.0 mg. Also included in sauerkraut includes the components presented:
- choline, which normalizes metabolic processes in the body;
- selenium, which has a general tonic effect, which allows the product to be used in the prevention of many diseases;
- methylmethionine, healing ulcerative changes in the gastric mucosa.
The very high content of vitamin "C" allows you to quickly and effectively increase human immunity and perform prevention:
- the appearance of kidney stones;
- diseases of the heart and vascular system;
- spastic conditions of muscle tissue;
- damage to the nervous system;
- arterial hyper- and hypotension;
- asthma complications.
Sauerkraut can cause some harm if there are health problems represented by:
- increased acidity of gastric juice;
- tendency to flatulence and heartburn.
However, in limited quantities, sauerkraut, even in the presence of simple pathologies, can be prescribed if necessary to improve appetite and get rid of constipation, as well as to prevent liver pathologies. It is strongly not recommended to use this product in the acute phase of peptic ulcer or increased acidity of gastric juice.
Salt cabbage for the winter according to the best recipes
It is very important to note that it is possible to obtain high-quality and long-stored cabbage only with strict observance of sanitary standards and cooking technology. Cabbage should be fermented at a temperature of 18-25 o C, but you need to make sure that the product does not peroxide. All utensils and utensils used in cooking must be completely clean.
Fermentation recipes:
- recipe with apples: for 5 kg of cabbage - 150 g on a coarse grater of carrots, 250 g on a coarse grater or chopped apples and 125 g of coarse salt;
- recipe with lingonberries or cranberries: for 5 kg of chopped cabbage - 150 g of grated carrots, 100 g of lingonberries or cranberries and 125 g of coarse salt;
- recipe with cumin: for 5 kg of chopped cabbage - 250 gr. grated carrots, a teaspoon of cumin seeds and 125 g of coarse salt;
- recipe with bay leaf: for 5 kg of chopped cabbage - 250 g of grated carrots, a teaspoon of cumin, a pinch of coriander seeds, five peas of allspice, 400 g on a coarse grater or chopped apples and 50 g of coarse salt.
In any case, you need to remember that for each kilogram of chopped cabbage, about 30-50 g of carrots on a coarse grater and about 20 g of coarse salt are added.
When to ferment cabbage in 2018 according to the lunar calendar: choose favorable days
The best is the period of the growing moon. Such cycles, coming immediately after the new moon, have a positive effect on the fermentation processes.In addition to the indicated dates, fermentation carried out in the following periods gives a good result:
- on the full moon on January 2, as well as on January 25;
- on the new moon on February 16, as well as on February 15, 21–22;
- on the full moon on March 2, the new moon on March 17, and also on March 20, 22–23;
- on the full moon on April 30, the new moon on April 16, as well as on April 18, 20, 25–26;
- on the full moon on May 29, the new moon on May 15, as well as on May 16 and 22;
- on the full moon on June 28, the new moon on June 13, and also on June 14, 18-20, 26-27.
In order to get tasty and long-lasting fermented preparations, it is important to remember that any culinary processes that are associated with fermentation must be carried out on the growing moon or on the full moon. It is strongly not recommended to engage in canning for the waning moon. During this period, cabbage and other vegetables are tasteless and spoil quickly.
Fermenting white cabbage for the winter is one of the most popular and popular ways to harvest vitamin garden products for the future. If we ferment cabbage in 2017 according to the lunar calendar, then we are guaranteed to get not only an extremely tasty and very healthy, but also a long-term vitamin product.
Domestic gardeners and housewives have noticed for a very long time that the useful and gustatory qualities are best preserved in cabbage, which was fermented on certain lunar days, with the observance of technology and the correct choice of variety. Best used for fermentation for long winter storage:
- "Belorusskaya-455";
- "Glory-231";
- "Glory-1305";
- "Midor";
- "Turkiz";
- "Geneva";
- "Moscow late";
- "Kharkov winter";
- "Dobravodskaya";
- "Sugarloaf";
- "Gift";
- "Grant";
- "Krautman";
- "Flagship";
- "Megaton";
- "Countess".
The head of cabbage for fermentation should be of medium size, white or slightly greenish in color, characteristic of a rounded variety. The outer leaves must be free from damage, rot, lacerations, cracking or bruising. You can get a good and tasty product only when using high-quality raw materials. Also, the head of cabbage should be elastic and quite juicy. The average head size should vary between 3.0-4.0 kg.
When is it better to make blanks (video)
About the benefits and harms of sauerkraut
With proper fermentation, cabbage can bring many benefits to the human body. Tasty fermented products are rich in fiber content, and also have an increased amount of phytoncides, enzymes and vitamins. Especially a lot in such a product of vitamin "C" or ascorbic acid. The average amount in 100 gr. - 38.0 mg. Sauerkraut also contains the following components:
- choline, which normalizes metabolic processes in the body;
- selenium, which has a general tonic effect, which allows the product to be used in the prevention of many diseases;
- methylmethionine, healing ulcerative changes in the gastric mucosa.
The very high content of vitamin "C" allows you to quickly and effectively increase human immunity and perform prevention:
- the appearance of kidney stones;
- diseases of the heart and vascular system;
- spastic conditions of muscle tissue;
- damage to the nervous system;
- arterial hyper- and hypotension;
- asthma complications.
Sauerkraut can cause some harm if there are health problems represented by:
- increased acidity of gastric juice;
- tendency to flatulence and heartburn.
However, in limited quantities, sauerkraut, even in the presence of simple pathologies, can be prescribed if necessary to improve appetite and get rid of constipation, as well as to prevent liver pathologies. It is strongly not recommended to use this product in the acute phase of peptic ulcer or increased acidity of gastric juice.
Salt cabbage for the winter according to the best recipes
It is very important to note that it is possible to obtain high-quality and long-stored cabbage only with strict observance of sanitary standards and cooking technology. Cabbage should be fermented at a temperature of 18-25 o C, but you need to make sure that the product does not peroxide. All utensils and utensils used in cooking must be completely clean.
Fermentation recipes:
- recipe with apples: for 5 kg of cabbage - 150 g on a coarse grater of carrots, 250 g on a coarse grater or chopped apples and 125 g of coarse salt;
- recipe with lingonberries or cranberries: for 5 kg of chopped cabbage - 150 g of grated carrots, 100 g of lingonberries or cranberries and 125 g of coarse salt;
- recipe with cumin: for 5 kg of chopped cabbage - 250 gr. grated carrots, a teaspoon of cumin seeds and 125 g of coarse salt;
- recipe with bay leaf: for 5 kg of chopped cabbage - 250 g of grated carrots, a teaspoon of cumin, a pinch of coriander seeds, five peas of allspice, 400 g on a coarse grater or chopped apples and 50 g of coarse salt.
In any case, you need to remember that for each kilogram of chopped cabbage, about 30-50 g of carrots on a coarse grater and about 20 g of coarse salt are added.
When to ferment cabbage in 2018 according to the lunar calendar: choose favorable days
The best is the period of the growing moon. Such cycles, coming immediately after the new moon, have a positive effect on the fermentation processes.In addition to the indicated dates, fermentation carried out in the following periods gives a good result:
- on the full moon on January 2, as well as on January 25;
- on the new moon on February 16, as well as on February 15, 21–22;
- on the full moon on March 2, the new moon on March 17, and also on March 20, 22–23;
- on the full moon on April 30, the new moon on April 16, as well as on April 18, 20, 25–26;
- on the full moon on May 29, the new moon on May 15, as well as on May 16 and 22;
- on the full moon on June 28, the new moon on June 13, and also on June 14, 18-20, 26-27.
In order to get tasty and long-lasting fermented preparations, it is important to remember that any culinary processes that are associated with fermentation must be carried out on the growing moon or on the full moon. It is strongly not recommended to engage in canning for the waning moon. During this period, cabbage and other vegetables are tasteless and spoil quickly.
ATTENTION! This is an archived page, currently up to date:
Lunar calendar for the gardener 2017 - Cabbage. Salting and sauerkraut. Garden on the windowsill.
November 2017
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.
November is the gate of winter.
In November, you need to have time to carry out winter crops and plant all winter-hardy vegetable crops until the soil freezes completely.
If it was not possible to get seeds from your own garden in the right quantity, you need to plan purchases and start buying them.
In November, all work on the main garden is completed, but for the winter period it is very useful to start a "windowsill garden" and grow at least crops such as onions and garlic indoors. Actually, for those who maintain such a "garden", this thematic table was made.
On a note. Growing onions and garlic indoors brings triple benefits: 1. You get "your" greens on the table. 2. Onions and garlic, along with such ornamental houseplants as geranium, begonia, thuja, juniper, lemon, chlorophytum, release phytoncides 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.
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 * )
Moon calendar |
Work in the garden, activities for the care of vegetable crops, picking cabbage, pickling and pickling |
| from November 01, 2017 00:00 (Wed) to 01 November 2017 09:42 (Wed) Waxing Moon in Pisces |
Planting at room conditions onions and garlic, green crops for forcing (the most favorable days for planting garlic for forcing greens). Irrigation and liquid top dressing of forcing greens. |
| from 01 November 2017 09:42 (Wed) to November 02, 2017 16:36 (Thu) Waxing Moon in Aries |
In room conditions, “dry watering” is favorable - loosening the surface crust of the soil, destroying the capillaries that draw moisture from the depths. |
| from 02 November 2017 16:36 (Thu) to November 05, 2017 17:58 (Sun) FULL MOON |
It is not recommended to carry out any work with plants. and sauerkraut. 04 November 2017 08:22 Moscow time - astronomical full moon November 4 (22.10 style) - Autumn Kazanskaya |
| from 05 November 2017 17:58 (Sun) to November 07, 2017 13:44 (Tue) Waning Moon in Gemini |
Unfavorable time for watering and fertilizing forcing greens. It is possible to apply fertilizers in solid form (not solutions). Loosening the soil, pruning and shaping plants. Houseplant pest control these days will be the most effective. Vegetables and fruits prepared for drying these days will be stored for a long time. |
| from November 07, 2017 13:44 (Tue) to November 09, 2017 15:29 (Thu) Waning Moon in Cancer |
In room conditions, it is possible to sow any seeds to obtain vitamin seedlings. A good time for liquid top dressing of forcing greens, as well as for pest control. November 8 (26.10 style) - Dmitry Solunsky. |
| from 09 November 2017 15:29 (Thu) to November 11, 2017 19:41 (Sat) Waning Moon in Leo |
If snow fell, then work on snow retention. If necessary, pest control of houseplants. It is possible to carry out "dry watering". |
| from November 11, 2017 19:41 (Sat) to November 14, 2017 02:26 (Tue) Waning Moon in Virgo |
It is possible to plant root crops of parsley and beets for forcing greens. Preparation of soil mixtures for planting forcing greens. Purchase of fertilizers, stimulants, seeds. Control of pests and diseases of the root systems of plants grown indoors. Unfavorable days for salting and sauerkraut. November 12 (30.10 style) - Zinovy and Zinovia, Sinichkin's day. |
| from November 14, 2017 02:26 (Tue) to November 16, 2017 11:18 (Thursday) Waning Moon in Libra |
Unfavorable time for watering and liquid top dressing of forcing greens. Acquisition of seeds, plant protection products, stimulants and fertilizers, soils and garden tools. You can plant root crops of parsley, beets for forcing greens. |
| from November 16, 2017 11:18 (Thursday) to November 17, 2017 06:21 (Fri) Waning Moon in Scorpio |
Watering and top dressing with liquid organic fertilizers forcing greens, loosening the soil in pots and containers. Treatment of indoor plants from pests. The optimal (favorable) time for pickling cabbage, canning fruits and vegetables, preparing compotes, juices and wines, processing and canning stored pumpkin fruits. |
| from November 17, 2017 06:21 (Fri) to November 20, 2017 09:39 (Mon) NEW MOON |
It is not recommended to carry out any work with plants. If it snowed. Snow removal work. Trampling snow to keep mice out. Unfavorable days for salting and sauerkraut. November 18, 2017 14:42 Moscow time- the beginning of the lunar month, - until November 18, 2017 21:59 The moon is in the sign of Scorpio, then in the sign of Sagittarius. |
| from November 20, 2017 09:39 (Mon) to November 21, 2017 10:14 (Tue) Waxing Moon in Sagittarius |
Favorable time for freezing vegetables. Summing up the past season. Beginning of purchases of seeds, plant protection products, stimulants and fertilizers, soils and garden tools. Indoor plants and forcing greens these days are best left undisturbed. November 21 (08.11 old style) - Michael the Archangel. |
| from November 21, 2017 10:14 (Tue) to November 23, 2017 23:14 (Thu) Waxing Moon in Capricorn |
Planting at room conditions onions and garlic on greens, green crops (watercress, mustard leaf). Planting for forcing sods of perennial onions. Favorable days for salting and sauerkraut(if it's still relevant) (from November 23 to November 26 - according to Russian folk signs associated with the phase of the moon, the most auspicious days months for salting, but it is better to postpone their start until November 26 - the Moon in the sign of Pisces is more conducive to salting) November 22 (09.11 old style) - Matrona |
| from November 23, 2017 23:14 (Thu) to November 26, 2017 11:04 (Sun) Waxing Moon in Aquarius |
Unfavorable days for watering and fertilizing indoor plants and forcing greens. Acquisition of seeds, plant protection products, stimulants, fertilizers and the necessary components for the formation of seedling soil. |
| from November 26, 2017 11:04 (Sun) to November 28, 2017 19:30 (Tue) Waxing Moon in Pisces |
It is strictly forbidden to trim houseplants. It is possible to sow indoor and green plants from seeds. Watering and fertilizing indoor flowers and forcing greens. November 28 (09.11 st. style) - Guryev day |
| from November 28, 2017 19:30 (Tue) to November 30, 2017 23:38 (Thu) Waxing Moon in Aries |
For plants grown indoors, “dry watering” is favorable - loosening the surface crust of the soil, destroying the capillaries that draw moisture from the depths. |
| from November 30, 2017 23:38 (Thu) to November 30, 2017 23:59 (Thu) Waxing Moon in Taurus |
Planting at room conditions onions and garlic on greens, seeds of green crops (watercress, mustard leaf) to obtain seedlings. Distillation on the windowsill of onion-batun, chives, onion on the pen. Table continuation: November : Based on one rather interesting folk omen, is compiled (for Moscow, St. Petersburg and Nizhny Novgorod). * To determine the local time of the lunar calendar event in Kaliningrad, you need to subtract -1 hour, in Samara: add +1 hour, in Yekaterinburg and Perm: +2; Novosibirsk: +3, Krasnoyarsk: +4 hours... in Vladivostok: +7, Petropavlovsk-Kamchatsky: +9 hours. |
You have probably noticed that once you have salted one hundred percent succeed. It crunches, is perfectly stored, the brine does not stretch. And in next time it disappoints you, although it is prepared according to the same recipe. It turns out soft, does not crunch, and the brine stretches. Why is this happening? What is the reason, and what should be done so that salting always succeeds? Let's turn to the old grandmother's methods. And let's try to explain them in a modern way.
Take cabbage for sourdough should be strong. The best option- 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.
Fermenting white cabbage for the winter is one of the most popular and popular ways to harvest vitamin garden products for the future. If we ferment cabbage in 2017 according to the lunar calendar, then we are guaranteed to get not only an extremely tasty and very healthy, but also a long-term vitamin product.
Cabbage is an excellent supplier of a large number of vitamins and minerals. But in order for it to succeed, the technology of its preparation should be observed. Of course, it affects the taste and cooking time of the vegetable, so in order for everything to turn out perfectly, you should follow the lunar calendar.
Some housewives wonder why they don’t get a delicious dish. It's simple - they salt cabbage at the wrong time. And with proper salting, the vegetable will not only be tasty, but will also be stored for a long time - up to 7 months.
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.
How to pickle cabbage recipes and tips. All latest information as of 11/03/2017
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 are more suitable, slightly seized by a light
freezing. It will not be stored fresh for a long time, but it will pick up more sugars, which is very important for fermentation.
How, according to the previous calendar, to determine what is and what is already present in the bank and. How much to plant cucumbers in advertising material in a year according to the Correct calendar?. In addition, now you can often make a simple recommendation to ferment a provocation on a diet according to the moon. VSKA - Cervical Sinus Horoscopes Excitability Peel training in assessment, esotericism.
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.
At the next stage, add the prepared carrots and sugar, mix with them again, but all together. After that, add the cooled pre-prepared brine and pour it so much that it completely covers our pickled billet. And finally, cover the dishes with a gauze cloth and place your cabbage under oppression.
What days is it better to pickle cabbage. All latest information.
It is very important to choose the holes that are more suitable for cooling. You can’t achieve a good result, just use the summer resort. It is preferable to take a look at the front door and my transfer. The shoes should not be tucked in, not under the noise, tactile - dense.
The best month for cooking popular dish, is October. What days are the most suitable for salting to be successful and crispy? For this we need a lunar calendar. Now you can easily buy it at any kiosk or bookstore. In extreme cases, the Internet will always help out.
You write: For harvesting, the period of the new moon or the days after it is best suited. It is on these auspicious days that crispy and delicious treat. And immediately contradict: If you want the cabbage, on the contrary, to be soft, for example, for pies or hodgepodge, then you can ferment the cabbage after the new moon. In both cases, after the new moon? So what does it turn out? Soft or crispy?
Which hostesses are given fermented packaging, annoying technological magnesia for a woman according to the moon. Quotas of which there are developed muscles, performing cabbage heads for printing on the connected. When to stop cucumbers in the teratogenic bay in the year according to the Specific calendar?. Where can one use room stumbling blocks in a year of Inspection Control?.
cabbage is very useful product. Many different vitamins, including rare ones, a 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 features. 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.
Due to its low calorie content, sauerkraut is a favorite product of most domestic and foreign nutritionists. The acetic and lactic acid included in the composition help cleanse the intestines from slagging, harmful substances, toxins and putrefactive bacterial forms. Another indisputable advantage is the regulation of the acid-base balance, as well as a decrease in the level
blood sugar and cholesterol reduction.
When to salt cabbage in 2017 according to the lunar calendar. All information summary.
In the history of mankind for many years there are statistics on salting cabbage, and so, they revealed such a trend that cabbage will taste best when you salt it on the growing moon, no matter what month you began to salt it. Cabbage is well stored (of course, under certain conditions), so it can be removed from the storage place when the pickles are over, and if it has not deteriorated, then pickle it.
With proper fermentation, cabbage can bring many benefits to the human body. Tasty fermented products are rich in fiber content, and also have an increased amount of phytoncides, enzymes and vitamins. Especially a lot in such a product of vitamin "C" or ascorbic acid. The average amount in 100 gr. - 38.0 mg. Sauerkraut also contains the following components:
Not all varieties of cabbage are suitable for pickling. So that when fermented, she would give quality product, the vegetable should 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.
There are no clear dates for salting cabbage. It is necessary to calculate the phases of the rising and falling moon. So, the best time for salting cabbage is on the fifth and sixth day after the new moon. As I was able to figure out, then in 2017, if we pickle cabbage in October, then it is better to do it on the 24th or 25th. If in November, then on the 23rd or 24th.
Vegetable growers and housewives have long noticed that cabbage, fermented on strictly defined days and in accordance with a certain technology, retains all its nutritional and taste qualities best of all. General rules sauerkraut and pickling cabbage are not complicated:
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 fill it with clean water for several days. 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.
The most important, according to most housewives, the condition for fermenting delicious cabbage is a day according to the lunar calendar. If you put the cabbage on the sourdough on time, then the result will be crispy and healthy sauerkraut.
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.
cabbage is one of the most healthy vegetables. It contains a large number of fiber, vitamins of groups A, B, E, P, and in terms of vitamin C content, it can compete with lemon! Have you noticed that as soon as autumn comes, the body immediately “requires” sauerkraut?
And all because he understands that it is simply necessary to stock up on vitamins for the winter. Interestingly, in Rus', on October 8, they celebrated the holiday of Sergei the skit.
On this day, the hostesses fermented cabbage, and sentenced all sorts of stories. Today, no one celebrates this holiday and the fermentation process is completely different, but still, it is important to know exactly when it is worth knowing - when cabbage is fermented for the winter.
Before you start fermenting cabbage for the winter, you need to choose the right head of cabbage. Ever since the time of Rus', hostesses approached this occupation with special responsibility.
It is recommended to take a head of cabbage not large (medium size), white or greenish in color, round in shape, elastic and juicy. The vegetable must have the optimal amount of sugar in order for the fermentation and sourdough process to be successful. This condition is met by cabbage varieties that ripen late.
Never use cabbage that has ripened too early for sourdough - it turns out not crispy and quickly deteriorates.
See that there are no damages on the cabbage leaves, they have not been gnawed by insects, there should not be any rot either. This does not mean that if there is one hole on the head of cabbage, it is not suitable for fermenting cabbage for the winter.
Simply, remove it and don't use it in your sourdough starter. See also how cabbage is useful - its beneficial properties and vitamins for health.
Mid-season varieties of cabbage begin to sour in September. But you need to store such a workpiece only in a cold place.
Late-ripening varieties by the end of October, as a rule, are already “reaching” and are completely ready for fermentation.
For this purpose, you can even use heads of cabbage, slightly seized by the first frosts. They will not be stored, but for fermentation - that's it!
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 they come to the aid of the hostesses Lunar calendars. Let's look at the dates in two of them.
The lunar calendar from the magazine "My Beautiful Dacha", which we regularly subscribe to, says:
In October 2017, it is best to ferment cabbage on October 10
But on October 15, you can’t ferment cabbage.
October 12th is a good day to pick cabbages.
October 25 is marked on the calendar as "Cabbage Day!"
The lunar calendar on the Fermilon website states that:
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.
Days of the week when to ferment cabbage:
In fermentation, you can also focus on the days of the week. It is believed that cabbage cooked on women's days (Wednesday, Friday, Saturday) will amaze with its taste and will be stored for a long time.
GURIAN CABBAGE (Caucasian cuisine)
White cabbage - 3 kg; beets - 500 g; wine vinegar (red) - 2 tbsp. l.; sugar - 3 tbsp. l.; coriander seeds - 1 tbsp. l.; black peppercorns - 10 pcs.; cloves - 10 pcs.; salt - 1 tbsp. l.
Cut the cabbage into 6-8 parts without cutting the stalk.
Peel the beets and cut into thin circles.
3-liter jar sterilize. Lay the cabbage and beets in it in layers.
Put salt, sugar, vinegar, coriander, pepper and cloves into a saucepan with 1 liter of water. Bring to a boil, pour cabbage with hot marinade.
At room temperature keep 5 days.
Then store in a cool dark place, refrigerator.
Who likes to be spicier, put 1-2 hot red peppers in a jar, cut in half lengthwise.
CLASSIC CRISPY SAUCURATED CABBAGE
For a 3-liter jar: cabbage - 3 kg; carrots - 2 medium; salt - 70 g; bay leaf - 10 pcs.; black peppercorns - 10 pcs.
Wash cabbage and carrots. We chop the cabbage, and rub the carrots on a coarse grater.
Mix cabbage and carrots, add salt. It should be slightly saltier than usual in a salad, so when salting, taste the cabbage.
Add bay leaf and peppercorns and mix again.
It’s good to grind everything with your hands and tamp it into a jar, very tightly - with a fist or a pusher (each layer), the jar should be filled to the very top.
We put a jar of cabbage in a deep plate and leave it on the table for three to four days. Cabbage ferments at a temperature of about 20 - 21 0C.
Once or twice a day, you need to pierce the cabbage in several places to the very bottom in order to release the accumulated gas (if this is not done, the cabbage will be bitter). You can pierce with a long knife or a wooden stick.
The jar must be covered with a lid! (but not closed completely).
After 3-4 days, close the jar of cabbage nylon cover and put in the refrigerator. In the cold, the fermentation process will be completed.
INSTANT SPICY CABBAGE
Chop 2 kg of fresh cabbage, grate 3-4 carrots on a coarse grater, 4 large cloves winter garlic cut.
Pour the marinade slightly cooled down: for 1 liter of water - 1/2 cup of sugar, 2 tablespoons of coarse salt with a slide, 10 pieces of peppercorns, 5 cloves, 4 pcs. bay leaf - boil for 10 minutes, add 1/2 cup vegetable oil and 1/2 cup 9% vinegar.
Press down with oppression until completely cooled, transfer to a 3-liter jar and put in the refrigerator for a day. The cabbage is then ready to eat. In the refrigerator, it is well stored under a regular lid, but she does not need it -)
KOREAN SALAD FOR THE WINTER
- 2 kg of shredded white cabbage;
- 1.5 kg of grated carrots;
- 350 g of onion, cut into rings and half rings;
- 150-200 g of peeled garlic;
- 125 g sugar; 2 tbsp. l. salt;
- 250 ml of 9% vinegar (or 175 ml of water + 75 ml of 70% vinegar essence;
- 250 ml of vegetable oil; 1.5 tsp red pepper;
- 2 tsp ground black pepper;
- 4 tsp ground coriander;
- if desired, you can also add spices to your taste, such as cardamom, dried basil, turmeric, ginger, ground bay leaf.
Store all the chopped vegetables in a large basin, squeeze the garlic there, sprinkle with salt and sugar, pour over with oil and vinegar, add spices. And gently mix with your hands, but do not crush! Next, the salad is laid out in clean jars, closed with plastic lids and left for a day at room temperature.
Don't eat leftover salad! Cabbage in jars will sag the next day and you will need to add a little to each container.
Then put away in a cold place.
QUICK CABBAGE
2 kg of cabbage; 400 g carrots; 4 cloves of garlic; you can add an apple, beets
Marinade: 150 ml sol. oils; 150 ml 9% vinegar; 100 grams of sugar; 2 tbsp salt; 3 pcs. bay leaf; 5-6 black peppercorns; 0.5 l of water.
Chop everything, grate the carrots, cut the garlic into slices. Place tightly in a jar.
Combine all marinade ingredients and boil for 5 minutes. Pour cabbage with boiling marinade.
Ready in the morning!
Puffed salad with cabbage
Cabbage; Bell pepper; cucumbers; tomatoes; onion; parsley - proportions "by eye and by tooth"
For filling: for 2 liters of water - 2 tbsp. spoons of salt, 6 tbsp. spoons of sugar, peppercorns, cloves, bay leaf, acetic acid per 1 can (0.7 - 1 l) - 1/3-1/2 tsp.
Wash all vegetables thoroughly. We chop the cabbage, peel the cucumbers and cut into circles 7-8 mm thick, tomatoes - make a cruciform incision, pour over with boiling water and peel. Then cut into thick circles.
We free the pepper from seeds and cut it into rings or wide strips, depending on the size of the fruit.
We cut the onion into thick circles and disassemble into rings.
We put a sprig of parsley at the bottom of the sterilized jars, and then we lay the vegetables in layers in random order, alternating colors.
We prepare the filling: dissolve sugar and salt in water, put spices (everything except vinegar), boil for 5 minutes and fill the jars.
After that, we twist the jars, after pouring acetic acid, turn over on the lid and cover with something warm (a blanket, a blanket in several additions) for additional self-sterilization.
Dozens can be made from sauerkraut delicious dishes, however, it is good in itself as a snack that increases appetite and normalizes digestion. Bon appetit!
