Lunar calendar for November for pickling cabbage. On which days is it better to ferment cabbage: what housewives say
Housewives who love sauerkraut choose cabbage heads for pickling according to lunar calendar in 2017, you should know that for pickling you need tight and strong white heads of cabbage and only late varieties.
We immediately warn you that it is better not to use Chinese or Dutch varieties of cabbage in pickling; discard them, since they are not at all suitable for pickling.
A large amount of chemicals in cabbage in the form of nitrates will also not have a positive effect on cabbage fermentation; cabbage grown in this way negatively affects its taste and the very quality of this product valuable for our health. You can be completely confident not in purchased cabbage for pickling, but in the one you yourself grew with your own hands in your summer cottage.
If you nevertheless purchased cabbage for fermentation at a vegetable store or at a collective farm market, then before using it (preparing it for pickling), you should clean it of the top leaves, which are usually dirty and limp.
You can taste the cabbage before purchasing. If the cabbage has a bitter taste, then this is a bad sign; it is better not to salt or ferment such cabbage with such a taste in 2017, it is not suitable for sourdough.
First, let's look at the basic rules for “cooking” sauerkraut. There are several of them, and all of them are required:
- It is better to take late varieties of cabbage.
- The heads of cabbage should be dense.
- The stalks must be cut out.
- Chop the vegetable into very thin strips.
- It is fermented only on the waxing moon.
- To make the cabbage crispy, horseradish leaves are added to it.
- If you don't like table vinegar, you can replace it with apple cider vinegar, aspirin, or lemon juice.
- As for the amount of salt required, 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 pickling was always successful. What's the secret? They just knew that they could pickle cabbage or cucumbers in barrels for the winter while the moon was growing.
We have the opportunity to use the lunar calendar, so let's write down all the favorable days of October 2017 according to the lunar calendar.
Not all varieties of cabbage are suitable for pickling. In order for it to produce a high-quality product when fermented, the vegetable must have a sufficient sugar content. 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 pickling. Many late varieties of this vegetable are intended for winter storage. Immediately after harvesting, such cabbage contains little sugar, its leaves are not juicy enough, so you cannot get high-quality pickling from it. But after a couple of months of storage, it is already quite suitable for these purposes, since it has time to accumulate the sugar necessary for fermentation.
The most the best varieties for pickling - domestic: Nadezhda, Belorusskaya, Slava, Podarok, Kharkov winter, Moscow late. Particularly good is fermented cabbage made from old domestic varieties Slava and Belorusskaya.
Suitability for pickling can be easily determined 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 pickling. A few months later, when the first batch is finished, ferment some of the heads of cabbage left for storage. So, the cabbage will not become acidic and will always be of high quality.
Mid-season varieties of this vegetable begin to ripen in September. You can ferment cabbage during these periods if you have a cold place to store the product. By the end of October, late varieties are completely ready for consumption.
Heads of cabbage slightly frozen by light frost are more suitable for pickling. 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, to have beneficial properties and to be stored until spring, it is very important to observe the correct timing for pickling. Our ancestors knew this, so they cooked the vegetable only on the waxing moon and on certain days. The fifth and sixth days of the lunar calendar are most suitable for this.
The zodiac sign under which this day is located is also very important. The days when the Moon passes through the signs of Cancer, Pisces and especially Virgo are completely unsuitable for fermentation. The most suitable days are considered to be Aries, Sagittarius, Taurus. But the most delicious cabbage is fermented in Capricorn.
It is believed that the quality and shelf life of sauerkraut is influenced by the Moon. There are complex calculations based on the Moon phases and Zodiac signs. And here Lunar calendars come to the aid of housewives, reports the Neelov website. 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, the dates from October 22 to October 27 are considered favorable days for sauerkraut, and the best day is October 27!
You can also ferment cabbage in November, 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 December we will ferment from the 26th to the 29th.
You should use strong cabbage for sourdough. The best option is 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, white vegetables can be harvested in large quantities.
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.
In November, it is best to salt cabbage at the end of the month.
Both October and November include enough days on which you can safely ferment cabbage.
This is very important point, because the use of summer varieties does not give good results.
In other words, buy mid- and late-season cabbage varieties. Owners of garden plots have the opportunity to plant the desired varieties in the garden bed. Buyers at the bazaar have to take the word of the sellers.
Watch carefully to ensure that the vegetables are not rotten. The head of cabbage should be firm to the touch and not frozen. Loose specimens are not suitable for pickling.
For proper slicing, use special knives or graters, reports the Rosregistr website. With their help, you will finely chop the cabbage, it will ferment perfectly and will look appetizing. The thinner you cut it, the better.
The classic recipe does not require any additives. Many lovers can add the following additives to diversify the taste.
- Apples – thinly sliced
- cranberries
- Beetroot
- 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. All you have to do is put them into practice and please your family with delicious food.
In the fall, as you know, the chickens are counted and the harvest is harvested. It is clear that growing a good harvest on your own plot is only half the battle. It is important to preserve everything that months of hard work have been spent on.
Why does a product taste better when salted during the waxing moon? Yes, because on the waxing moon, cabbage secretes more juice, which is mixed with salt, after which the resulting brine gets back into the cabbage, giving it a unique taste. It is not advisable to salt and ferment foods during the waning moon, as they will end up soft and too salty. You should not carry out work during the new moon or full moon.
If you nevertheless purchased cabbage for fermentation at a vegetable store or at a collective farm market, then before using it (preparing it for pickling), you should clean it of the top leaves, which are usually dirty and limp. You can taste the cabbage before purchasing. If the cabbage has a bitter taste, then this is a bad sign; it is better not to salt or ferment such cabbage with such a taste in 2017, it is not suitable for sourdough.
When is the best time to ferment cabbage in 2017? Let's look carefully at the lunar calendar. Mid-season varieties begin the sauerkraut season in September. The full moon this month falls on the 6th, and the new moon occurs on September 19-20. You can start fermenting starting from the 4th lunar day, when the Moon is in the sign of Scorpio. It falls on September 23rd. You can ferment vegetables until September 29 - last day the presence of the Moon in the sign of Capricorn. This is Friday, the tenth lunar day. It can be considered optimal for obtaining sauerkraut of the highest quality.
You write: The best time for harvesting is the period of the new moon or the days after it. It is on these favorable days that a crispy and tasty delicacy will come out. And you immediately contradict: If you want the cabbage, on the contrary, to be soft, for example, for pies or solyanka, then you can ferment the cabbage after the new moon. In both cases after the new moon? So what is the result? Soft or crunchy?
The moon influences not only human well-being and plant growth, but also the procurement of vegetable and fruit products. It is best to pickle cabbage on the new moon or during the waxing moon phase, approximately on the fifth and sixth lunar day.
I love sauerkraut, and therefore I make it all year round. Of course, I noticed that there are days when it turns out to be especially crispy, perhaps this is really due to the new moon, I’ll definitely check next time. I can tell you some of my own secrets, for example, about using apple cider vinegar. I add half a glass to five kilograms of cabbage after the kona starts to release juice. It gives an unusual taste, only the vinegar must be homemade, not homemade.
How to properly pickle cabbage recipes and tips. Recent events.
The best varieties for pickling are domestic ones: Nadezhda, Belorusskaya, Slava, Podarok, Kharkovskaya Zimnyaya, Moscow Late. Particularly good is fermented cabbage made from old domestic varieties Slava and Belorusskaya. Suitability for pickling is easy to identify by appearance and taste. The head of cabbage should be almost white in color, the leaves should be juicy and sweet.
During cooking, to make the cabbage even tastier, you can add beets, lingonberries, apples, plums and cranberries, various herbs and spices. But you only need to cook it in a good mood, otherwise it will taste bitter.
In order for the cabbage to “breathe”, i.e. To prevent air from accumulating and causing it to ferment, you need to make several holes in the workpiece along the entire length of the barrel. Readiness is verified experimentally.
After the preliminary manipulations have been completed, you can begin preparing the “decoction” - water with the addition of fragrant herbs - in order to then pour it into the barrel. It is recommended to cover the container with a canvas cloth, and to cook the cabbage, leave it for 12 hours.
When choosing a head of cabbage for pickling and pickling, you must pay attention to its color, as well as its shape and maturity indicators. Suitable for head of cabbage preparations cabbage is medium in size, white or greenish in color, and has a characteristic round shape. The leaves should not be damaged, rotted, torn or bruised. Absent stains and darkening are a guarantee of high quality. Among other things, it is very important that the heads of cabbage prepared for fermentation and pickling are elastic and juicy. It is these indicators that influence the taste characteristics and qualitative indicators future workpiece. Heads of cabbage weighing no more than 3-4 kg are considered optimal.
The lunar calendar of May 2017 will tell you favorable days for manipulating cabbage, pickling it and fermenting it, and January days are also useful lunar days with the change of lunar phases and for gardeners, gardeners and flower gardeners, all those who love to work with the earth, plants and delicious preparations for the winter.
The lunar calendar of December 2017 will tell you favorable days for manipulating cabbage, pickling it and fermenting it, and December lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower gardeners, all those who like to work with soil, plants and tasty preparations for the winter.
According to most housewives, the most important condition for fermenting delicious cabbage is the day according to the lunar calendar. If you leave cabbage in time, the result will be crispy and healthy sauerkraut.
You've probably noticed that you're one hundred percent successful in salting once. It crisps, stores well, and the brine does not stretch. And 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 to ensure that pickling is always successful? Let's turn to old grandmother's methods. And let's try to explain them in a modern way.
- one large cabbage or two medium ones, with a total weight of about 4 kilograms;
- medium-sized carrots - 1 or 2 pieces (according to desire and taste preferences);
- 2 tablespoons of medium or coarse table (rock) salt;
- 1 tablespoon of sugar (you can add a heap of sugar, depending on everyone’s taste preferences).
On what days is it better to pickle cabbage? Urgent news.
If you ferment cabbage in large quantities, for example in a large saucepan or even a barrel, you should not open the lid often, this is necessary so as not to speed up the fermentation process, this is not good for sauerkraut if the fermentation process is too fast, and it can also dry out, with frequent ventilation. worldluxrealty.com
Don’t forget, in order for the cabbage to always come out piquant and crispy, you should take no more than two percent of the weight of the root vegetable, ideally one heaped tablespoon per kilogram of cabbage.
This year I will definitely use the lunar calendar when fermenting cabbage. The main thing is that the weather is favorable and the harvest is good. I also ferment in bottles, for 1 liter of water there is a tablespoon of salt and a tablespoon of sugar. I cut the cabbage thinly, compact it tightly into a bottle with carrots, bay leaves, pepper and fill it with hot brine. After 2-3 days, the cabbage is ready. Delicious, and most importantly very healthy!
If you prepare sauerkraut in compliance with all the rules, it will not only be stored for a long time, but will also become a source of vitamins and minerals in the winter. Its excellent taste allows you to eat it raw and prepare many delicious dishes.
Our mother fermented cabbage without a lunar calendar, as far as I remember. She did everything by hand with a knife and in small barrels, and this was in November. I made it with beets and apples. The barrels stood in the hallway until they fermented, and then, in the cold, I made small balls out of it to cook at a time. And in banks It was with beets and peppers, a kind of kimchi. And the cabbage was very large slices.
It is during this period that all preparations turn out very crispy and juicy. Cabbage fermented after the new moon turns out soft and is used, as a rule, for making cabbage soup, solyanka and as a filling for pies. Pickling cabbage on the waning moon, as well as during the full moon, can cause rapid souring and spoilage of the product.
It is no secret that the Moon influences all processes occurring on earth. This influence has not spared all living things, including plants and microorganisms, including those responsible for fermentation processes. During the full moon, their activity is maximum. But it is the same for all pathogenic microorganisms that cause rotting processes, and, therefore, spoilage of products. If you ferment cabbage at this time, the process will go very quickly, but there is no guarantee that it will be stored well.
In order for sauerkraut to be truly tasty and crispy, to have beneficial properties and to be stored until spring, it is very important to observe the correct timing for pickling. Our ancestors knew this, so they cooked the vegetable only on the waxing moon and on certain days. The fifth and sixth days of the lunar calendar are most suitable for this. The zodiac sign under which this day is located is also very important. The days when the Moon passes through the signs of Cancer, Pisces and especially Virgo are completely unsuitable for fermentation. The most suitable days are considered to be Aries, Sagittarius, Taurus. But the most delicious cabbage is fermented in Capricorn.
When to salt cabbage in 2017 according to the lunar calendar. Detailed data as of 11/01/2017
If you are preparing cabbage for the winter in a barrel or large pan, you should not 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.
I have prepared for you a list of the best lunar days in 2017, the most favorable for pickling and further fermenting cabbage. Read more about them, as well as the intricacies of choosing cabbage, how and what to shred cabbage, recipes for crispy delicious cabbage and much more in this blog. And of course, I will be grateful for your feedback and comments. Let's share secrets and the best recipes together!
In accordance with the recommendations of the lunar calendar, you should not ferment cabbage during the full moon and when the moon is in the zodiac signs Cancer, Pisces or Virgo. Ideal preparations are obtained when fermenting on the waxing moon, as well as when the celestial body is in the signs of Aries, Leo, Taurus, Sagittarius and Capricorn. This cabbage turns out to be very tasty, has a pronounced aroma and remains crisp for a long time.
In November, when frosts begin and the cabbage is sold fully ripe, you can ferment it on any suitable day, because the taste of sauerkraut largely depends not on the moon, but on the skills of the housewife and the right varieties of cabbage. Sometimes it happens that unscrupulous sellers sell not late ones. cabbage varieties. And in November it is already easy to distinguish late cabbage from mid-season varieties. Ferment in November also on the waxing moon.
The lunar calendar of April 2017 will tell you favorable days for manipulating cabbage, pickling it and fermenting it, and January lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower gardeners, all those who like to work with soil, plants and tasty preparations for the winter.
When fermenting cabbage on the favorable days of the lunar calendar 2017, it is important to choose the right salt; medium rock salt or coarse salt is most suitable for fermentation, in other words, medium or coarse grinding; do not forget, iodized salt is not at all suitable for our purposes.
It is October that is the first month when I usually start pickling it. You can’t do without this vitamin yummy in the fall and winter. Crispy, aromatic, drizzled with fragrant oil! How delicious it is, you'll lick your fingers!
Housewives who love sauerkraut, when choosing cabbage heads for pickling according to the lunar calendar in 2017, should know that for pickling they need tight and strong white heads of cabbage and only late varieties. We immediately warn you that it is better not to use Chinese or Dutch varieties of cabbage in pickling; discard them, since they are not at all suitable for pickling.
Video recipes for pickling cabbage. All the latest information.
What should you not do on the waxing Moon? Giving up bad habits will have to be postponed until more favorable time. In addition, you should not go on a diet and try to lose extra pounds. Increasing flows of energy will not allow you to achieve the desired result. Despite the favorable time, during this period of time you cannot borrow money, cut down trees and prepare firewood for future use, harvest crops, etc.
This important question worries every housewife. Why, you ask? Because if you add little salt, such a nuisance as “stickiness of the brine” will appear. If you add too much salt, you won’t want to eat the finished product. There is a rule of salt, remember and use it!
You've probably noticed that you're one hundred percent successful in salting once. It crisps, stores well, and the brine does not stretch. And 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 to ensure that pickling is always successful? Let's turn to old grandmother's methods. And let's try to explain them in a modern way.
The lunar calendar of January 2017 will tell you favorable days for manipulating cabbage, pickling it and fermenting it, and January lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower gardeners, all those who like to work with the earth, plants and delicious preparations for the winter.
How to properly pickle cabbage recipes and tips. News for this hour.
There are many ways to prepare berries, vegetables and fruits at home, but they will delight us with an exquisite taste only if the recipe is strictly followed. But, paradoxically, the taste of homemade preparations and canned food is also influenced by some intangible astrological factors, such as the phase of the Moon and its passage through the signs of the Zodiac.
It is no secret that the Moon influences all processes occurring on earth. This influence has not spared all living things, including plants and microorganisms, including those responsible for fermentation processes. During the full moon, their activity is maximum. But it is the same for all pathogenic microorganisms that cause rotting processes, and, therefore, spoilage of products. If you ferment cabbage at this time, the process will go very quickly, but there is no guarantee that it will be stored well.
Many experienced housewives, for example, know that you should not make sauerkraut or preserve vegetables on full moon days - the result can be disastrous. It is also undesirable to choose days for all types of preparations when the Moon passes through the signs of Cancer, Virgo and Pisces, otherwise the products will quickly become moldy and spoil. The 3rd and 4th phases of the Moon, as well as the days when the Moon passes through the signs of Aries, Taurus, Leo, Sagittarius and Capricorn, are rightfully considered the best for preparations. Moreover, each type of blank has its own nuances, which were taken into account when compiling the Lunar calendar for 2017. Good luck with your preparations!
How to quickly and tasty ferment cabbage in jars so that the sauerkraut turns out tasty, crispy and at the same time retains all its beneficial features? Surely you know a lot of different recipes for pickling and sauerkraut, but we offer this simple recipe, very simple and quick to prepare. For this recipe for quick sauerkraut you need to take the following products:
On what days is it better to pickle cabbage? Main news today 11/03/2017
In order to obtain 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 waxing moon or during the full moon. It is strictly not recommended to do canning during the waning moon. During this period, cabbage and other vegetables turn out tasteless and quickly spoil.
The lunar calendar of September 2017 will tell you favorable days for manipulating cabbage, pickling it and fermenting it, and September lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower gardeners, all those who like to work with soil, plants and tasty preparations for the winter.
Lactic acid not only poses no 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.
Large pieces of cabbage are placed in a trough and chopped. Shredded carrots are added to the shredded cabbage. As a rule, we do everything by eye: for 10 kilograms of shredded cabbage we put about 300 - 500 grams of carrots.
October 24, 2014 - Tatyana Yakovenko thank you for the information!!
October 22, 2014 - Nadezhda Maklygina Thank you for the useful advice.
October 20, 2014 - Marina Yesterday I hot-pickled cabbage with garlic - very tasty and quick. If anyone needs a recipe, write me! October 22, 2014 - Saveliev Nnada!
October 22, 2014 - Marina The recipe is simple - chop the cabbage, I chopped half a head of cabbage, then cut 2 carrots into slices, squeezed 1 head of garlic through a garlic press. After that, I boiled 1.5-2 liters of water and added 2 tbsp. spoons of salt, 4 tbsp. spoons of sugar. Place cabbage, carrots, and garlic in a 3-liter jar (after mixing everything first). Fill with marinade, add 100 ml of sunflower oil, 2 tbsp. spoons of vinegar. Close the lid and the cabbage is ready the next morning. We use it as a side dish for pasta, pilaf, and potatoes. Everyone likes it very much.
You write: The best time for harvesting is the period of the new moon or the days after it. It is on these favorable days that a crispy and tasty delicacy will come out. And you immediately contradict: If you want the cabbage, on the contrary, to be soft, for example, for pies or solyanka, then you can ferment the cabbage after the new moon. In both cases after the new moon? So what is the result? Soft or crunchy?
Nowadays we rarely listen to our grandmothers and their advice. And there are fewer and fewer grandmothers who knew and did pickling cabbage according to the lunar calendar. But the phases of the moon still affect the pickling of many vegetables. But pickling cabbage according to the lunar calendar is a method proven by many generations.
It is October that is the first month when I usually start pickling it. You can’t do without this vitamin yummy in the fall and winter. Crispy, aromatic, drizzled with fragrant oil! How delicious it is, you'll lick your fingers!
According to most housewives, the most important condition for fermenting delicious cabbage is the day according to the lunar calendar. If you leave cabbage in time, the result will be crispy and healthy sauerkraut.
In November, when frosts begin and the cabbage is sold fully ripe, you can ferment it on any suitable day, because the taste of sauerkraut largely depends not on the moon, but on the skills of the housewife and the right varieties of cabbage. Sometimes it happens that unscrupulous sellers sell not late ones. cabbage varieties. And in November it is already easy to distinguish late cabbage from mid-season varieties. Ferment in November also on the waxing moon.
When to salt cabbage in 2017 according to the lunar calendar. Latest information.
I love sauerkraut, and therefore I make it all year round. Of course, I noticed that there are days when it turns out to be especially crispy, perhaps this is really due to the new moon, I’ll definitely check next time. I can tell you some of my own secrets, for example, about using apple cider vinegar. I add half a glass to five kilograms of cabbage after the kona starts to release juice. It gives an unusual taste, only the vinegar must be homemade, not homemade.
A large amount of chemicals in cabbage in the form of nitrates will also not have a positive effect on cabbage fermentation; cabbage grown in this way negatively affects its taste and the very quality of this product valuable for our health. You can be completely confident not in purchased cabbage for pickling, but in the one you yourself grew with your own hands in your summer cottage.
During cooking, to make the cabbage even tastier, you can add beets, lingonberries, apples, plums and cranberries, various herbs and spices. But you only need to cook it in a good mood, otherwise it will taste bitter.
The first time from varieties that are planted specifically for pickling. A few months later, when the first batch is finished, ferment some of the heads of cabbage left for storage. So, the cabbage will not become acidic and will always be of high quality.
There is an opinion that cabbage should be harvested only 10 days after the first frost. This mainly 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 very tasty.
During the new moon, the activity of all living things is minimal. Therefore, the fermentation process will be lengthy, and the quality of the finished product will be low. Based on this, you should not engage in canning, including fermenting heads of cabbage, either on a full moon or on a new moon. The result may be disappointing.
To ensure that sauerkraut consistently turns out piquant, tasty and crispy, you need to adhere to the phases of the lunar calendar. The most favorable period is the period of the waxing moon. Such cycles, occurring immediately after the new moon, have a positive effect on fermentation processes.
Of course, in the past they not only salted according to the moon, but also used oak barrels. I still remember what an incomparable aroma that cabbage had from my childhood. And what an unforgettable taste.
After the preliminary manipulations have been completed, you can begin preparing the “decoction” - water with the addition of fragrant herbs - in order to then pour it into the barrel. It is recommended to cover the container with canvas cloth, and for cooking cabbage leave it for 12 hours.
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 of lactic acid fermentation occurs 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.
Video recipes for pickling cabbage. Exclusive information.
A traditional Russian appetizer is sauerkraut. But not everyone realizes that experienced housewives, when preparing it, focus not only on the nuances of the recipe, but also on which days it is better to ferment cabbage. At first glance, it seems ridiculous to make preparations for the winter only on certain dates. But practice shows: indeed, in special days The pickling has a special taste!
"Lunar" secret
The taste, aroma and preservation of sauerkraut, as well as other preparations, pickles and marinades, are influenced by the position of the Moon, so it is better to have a Lunar calendar on hand, compiled in advance taking into account the astrological features of the months of the year. But general knowledge about favorable and not so favorable cooking days will not be superfluous.
The period during which it is strictly not recommended to start sauerkraut is the full moon. The product will be soft, tasteless and will spoil quickly. Fermentation should also be postponed on days when the Moon is in the constellations Cancer, Pisces and Virgo.
It is best to start the process during the waning moon - on the third or sixth day after the new moon. The ideal option is when the Earth’s satellite is in the sign of Aries, Sagittarius, Capricorn, Taurus or Leo. This will provide the cabbage with crunch and a long winter. There is a popular opinion that the dish should be served while observing these nuances, then the hostess will be guaranteed praise from guests and household members!
On which lunar day is it better to ferment cabbage in 2017?
The traditional months for cabbage fermentation are October and November, because our ancestors began the mass harvest of cabbage after the day of Sergius Kapustnik (October 8) and Intercession (October 14). It was believed that the later the head of cabbage was cut, the longer it would remain intact.
Since October has already passed, let’s take a closer look at what’s to come. In November 2017, the recommended days for cooking cabbage are the 1st, 2nd, 3rd, 21st, 22nd, 23rd, 29th, 30th. But the most “cabbage” day of all is November 22!
In December, fermentation can be continued - from the 26th to the 29th.
What day of the week is best to ferment cabbage?
By folk signs You should prepare sauerkraut on the “male” days of the week: Monday, Tuesday, Thursday. Then the dish will turn out deliciously crispy. However, it is not forbidden to ferment on Wednesday or Saturday, but even modern housewives note that such cabbage releases a lot of juice and turns out to be too soft and watery. As for Sunday, this is the only day of the week when you should refuse to prepare this dish. This is due to the long tradition of family going to church - on this day everyone should immerse themselves in spiritual life, forgetting about worldly worries, including kitchen worries.
Our grandmothers knew exactly what day it was better to make sauerkraut, and they passed this knowledge on to us, modern lovers of homemade preparations. By following these simple rules, you can not only surprise your family members with an excellent dish in winter, but also be sure that the preparation will not lose its taste for seven whole months!
Due to its low calorie content, sauerkraut is a favorite product of most domestic and foreign nutritionists. Acetic and lactic acid included in the composition help cleanse the intestines of slagging, harmful substances, toxins and putrefactive bacterial forms. Another undeniable advantage is the regulation of acid-base balance, as well as lowering blood sugar levels and reducing cholesterol.
Nowadays we rarely listen to our grandmothers and their advice. And the grandmothers who knew and made pickling cabbage according to the lunar calendar, becomes less and less. But the phases of the moon still affect the pickling of many vegetables. But pickling cabbage according to the lunar calendar is a method proven by many generations.
What can you do on the waxing moon? You can start building a house, lay the foundation, move to a new place of residence, plant in the garden, lend money, invest in investment projects, etc. During this phase, wound healing occurs easier and faster, so the rehabilitation process after surgery can be carry out during this period. It is better to start carrying out conspiracies for money, luck, and various rituals right now.
A large amount of chemicals in cabbage in the form of nitrates will also not have a positive effect on cabbage fermentation; cabbage grown in this way negatively affects its taste and the very quality of this product valuable for our health. You can be completely confident not in purchased cabbage for pickling, but in the one you yourself grew with your own hands in your summer cottage.
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.
To ensure that sauerkraut consistently turns out piquant, tasty and crispy, you need to adhere to the phases of the lunar calendar. The most favorable period is the period of the waxing moon. Such cycles directly attacking after the new moon, have a positive effect on fermentation processes.
How to properly pickle cabbage recipes and tips. Exclusive information.
The time of pickles continues. Residents For several months, the regions have been rolling up jars with various salads, marinades and other delicacies, which will then delight us all winter. Now it's cabbage time.
How to quickly and tasty ferment cabbage in jars so that the sauerkraut turns out tasty, crispy and at the same time retains all its beneficial properties? Surely you know a lot of different recipes for pickling and sauerkraut, but we offer this simple recipe, very simple and quick to prepare. For this recipe for quick sauerkraut you need to take the following products:
If you prepare sauerkraut in compliance with all the rules, it will not only be stored for a long time, but will also become a source of vitamins and minerals in the winter. Its excellent taste allows you to eat it raw and prepare many delicious dishes.
At the beginning of the active season of pickling and pickling cabbage, I decided to discuss one very pressing issue. It causes heated debate among experienced housewives. Therefore, today we will discuss when to salt cabbage in October 2017.
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 taste bad.
This is also a suitable period for starting an active holiday, which will allow you to quickly adapt to the work process. Despite your high life potential, still do not forget to visit the sauna, swimming pool, try to disconnect from everyday worries, find time for relaxation and meditation.
My mother was a great master of cabbage fermentation; she fermented it in barrels: one with carrots. the second with beets, placing whole heads of cabbage. I don’t have such an opportunity, or rather storage space, so for many years I have been sauerkraut in three-liter jars and stored in the refrigerator. First, I fill it with boiled water and salt, and the jars sit at room temperature for three days. Then I add sugar and put the cabbage in the refrigerator.
The best month for preparing this popular dish is October. What days are the most suitable for the pickling to be successful and crispy? For this we need a lunar calendar. You can now easily buy it at any kiosk or bookstore. In extreme cases, the Internet will always help out.
On what days is it better to pickle cabbage? All latest information as of 11/04/2017.
Now we will tell you about choosing the right days for fermenting cabbage - unlike other preparations for the winter, sauerkraut must undergo a fermentation process, and for this you need to select favorable lunar days according to the 2017 calendar.
At 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 purchasing cabbage for pickling in advance, so that it sits for a while and “picks up juice.”
Domestic gardeners and housewives have long noticed that the best way The beneficial and tasteful qualities are preserved in cabbage that was fermented on certain lunar days, in compliance with the technology and the correct choice of variety. Best used for fermentation for long-term winter storage:
Cabbage is an excellent supplier of large amounts of 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.
I love sauerkraut, and therefore I make it all year round. Of course, I noticed that there are days when it turns out to be especially crispy, perhaps this is really due to the new moon, I’ll definitely check next time. I can tell you some of my own secrets, for example, about using apple cider vinegar. I add half a glass to five kilograms of cabbage after the kona starts to release juice. It gives an unusual taste, only the vinegar must be homemade, not homemade.
Many experienced housewives, for example, know that you should not make sauerkraut or preserve vegetables on full moon days - the result can be disastrous. It is also undesirable to choose days for all types of preparations when the Moon passes through the signs of Cancer, Virgo and Pisces, otherwise the products will quickly become moldy and spoil. The 3rd and 4th phases of the Moon, as well as the days when the Moon passes through the signs of Aries, Taurus, Leo, Sagittarius and Capricorn, are rightfully considered the best for preparations. Moreover, each type of blank has its own nuances, which were taken into account when compiling the Lunar calendar for 2017. Good luck with your preparations!
It is during this period that all preparations turn out very crispy and juicy. Cabbage fermented after the new moon turns out soft and is used, as a rule, for making cabbage soup, solyanka and as a filling for pies. Pickling cabbage on the waning moon, as well as during the full moon, can cause rapid souring and spoilage of the product.
The lunar calendar of April 2017 will tell you favorable days for manipulating cabbage, pickling it and fermenting it, and January lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower gardeners, all those who like to work with soil, plants and tasty preparations for the winter.
However, the high amount of salt used in preparation suggests that consumption should be limited. It is not recommended to consume more than 100-120 g per day. You will have to refuse or severely limit dishes based on sauerkraut if availability the following diseases:
The best varieties for pickling are domestic ones: Nadezhda, Belorusskaya, Slava, Podarok, Kharkovskaya Zimnyaya, Moscow Late. Particularly good is fermented cabbage made from old domestic varieties Slava and Belorusskaya. Suitability for pickling can be easily determined by appearance and taste. The head of cabbage should be almost white in color, the leaves should be juicy and sweet.
When to salt cabbage in 2017 according to the lunar calendar. Main news.
If you ferment cabbage in large quantities, for example in a large saucepan or even a barrel, you should not open the lid often, this is necessary so as not to speed up the fermentation process, this is not good for sauerkraut if the fermentation process is too fast, and it can also dry out, with frequent ventilation. worldluxrealty.com
The lunar calendar of February 2017 will tell you favorable days for manipulating cabbage, pickling it and fermenting it, and January lunar days with the change of lunar phases are also useful for gardeners, gardeners and flower gardeners, all those who like to work with soil, plants and tasty preparations for the winter.
One more thing, if you ferment vegetables in tubs, do not open them often, otherwise the preparation will dry out. If we talk about days of the week, better days for performing work are: Thursday, Tuesday and Monday.