How to salt cabbage for the winter: 2 simple recipes for crispy cabbage

The moon affects not only the growth of plants, but also the quality of homemade products. Modern astrologers claim that the position of the Moon in the signs of the zodiac has the greatest influence on the taste of pickles.

If you decide to salt or ferment cabbage in accordance with the lunar calendar, then do it when the night star is in the signs of Sagittarius, Capricorn, Taurus, Gemini, Cancer and Leo.

When to salt cabbage in November

November is the best month for pickling cabbage. By this time, late-ripening varieties are ripening, ideal for pickling. Such heads of cabbage have dense and elastic leaves, saturated with vitamins, sugars and nutrients.

Salting time

Even light first frosts will not harm the heads of cabbage: November forks are ready for long-term fresh storage and salting. Suitable days in 2020 are from November 1 to November 11 and after the 28th.

Reference. Sauerkraut is fermented on "men's" days - Monday, Tuesday and Thursday.

Favorable days for salting for the winter according to the lunar calendar

Salt vegetables on the growing moon. It is believed that a young month contributes to better salting, activates fermentation, the cabbage is juicy and crispy. The first 5-6 days are chosen from the new moon.

According to the lunar calendar in November 2020, the following dates are favorable:

• from Friday, November 1 to Sunday, November 3 (Moon in Capricorn);
• Thursday, November 7 (Moon in Pisces);
• Monday, November 11 (Moon in Taurus);
• Thursday, November 28 (Moon in Sagittarius);
• Saturday 30 November (Moon in Capricorn)

Cabbage is not salted on the waning moon, and the full moon day is not suitable. Observations confirm that the appetizer cooked during this period turns out to be soft or peroxide, is not stored for long, and has an unpleasant aftertaste.

Reference. The full moon in 2020 falls on November 12, and starts decreasing from the 13th. The harvesting of the vegetable is planned for the first half of the month.

All pickles cooked in the first phase of the moon have a rich flavor, retain their crunch and maximum benefits.

Useful properties of sauerkraut and contraindications

Sauerkraut contains few calories and 100 g of product contains only 12 kcal. In addition, it is a source of vitamin C, magnesium, potassium, iron and calcium. Additionally, this snack is endowed with beneficial properties associated with lactic acid bacteria formed during fermentation.

• Low calorie content allows you to include sauerkraut in the diet of people who are losing weight.
• Dietary fiber and beneficial bacteria positively affect the functioning of the gastrointestinal tract (prevention of constipation). Due to the presence of lactic acid, cabbage promotes the growth of beneficial intestinal bacteria.
• Sauerkraut juice helps to cope with a hangover.

Lunar calendar for pickling cabbage in November

• Due to the fiber content, cabbage withlowers blood cholesterol levelsand also reduces the risk of atherosclerosis and heart disease.
• Cabbage helps to keep blood glucose levels constant, which prevents the onset of diabetes.
• Sauerkraut has anti-inflammatory properties, making it helps fight inflammation in the body.
• The snack strengthens the body's immunity.
• Contains antioxidantsthat reduce the risk of cancer.
• Vitamin C, found in sauerkraut helps to maintain oral and gum health.
• Also this vitamin positively affects the condition of the skin, because it participates in the processes of collagen formation. In addition, thanks to vitamin A, the appearance of wrinkles is delayed.
• High iron content prevents anemia.

However, do not forget that this snack is still a rich source of sodium, so its consumption should be limited in case of cardiovascular diseases, hypertension and kidney diseases. To reduce the amount of this element, cabbage can be rinsed with clean water.

Suitable sourdough varieties during this period

Delicious sauerkraut is prepared only from late-ripening varieties. Unlike the early ones, they have firm, tight-fitting leaves that do not get soaked in marinade or their own juice. Such heads of cabbage contain more sugar, so the dish has excellent taste.

The best varieties and hybrids of cabbage for pickling:

• Glory;
• Moscow late;
• Belarusian;
• Present;
• Menza F1;
• Amager 611;
• Kharkov winter;
• Turkiz;
• Kvashenka.

These varieties are suitable not only for salting, but also for long-term fresh storage.

Choosing a plug

By choosing heads of cabbagepay attention to their integrity... Only rot-free forks are suitable. The upper green leaves are removed, only the white inner part is chopped. Forks are used with a rounded and slightly flattened shape.

Those heads of cabbage that have managed to "grab" a little frost will also come in handy. They are even more saturated with sugar, and the finished snack acquires a pleasant sweetish aftertaste.

How moon phases affect the pickling process of cabbage

The salting procedure has been used by humans for a very long time. And over the years, it has been noticed that when using the same ingredients, as well as following the exact recipe, the end result is often different. What could cause this phenomenon?

It is believed that, among other factors, the Earth's satellite, the Moon, also affects the taste and quality of fermented foods. So, it is the phases of the moon that determine the time of the ebb and flow on our planet. It also has an effect on living organisms.

Since the fermentation process itself is, in fact, the result of the activity of bacteria, their activity is largely determined by the position of the satellite. So, empirically, it was found that bacteria do their job better during the growing moon.

Moon rise

At this time, liquids and substances dissolved in them become more mobile, so that the fermentation process proceeds quickly and the cabbage retains its original properties.

In other words, salting the product during the growth of the moon leads to the preservation of the elastic structure of the vegetable, so that the cabbage remains crispy and juicy.

Decrease phase

As for the decreasing phase, you can also cook pickles at this time. Although the cabbage will be quite tasty, the vegetable will not be able to preserve its original structure - prolonged fermentation leads to a decrease in the elasticity of the cabbage leaf, so that the pickling becomes very soft.

New moon and full moon

Separately, the phases of the new moon and full moon should be mentioned - during these periods, salting is strongly discouraged, since the cabbage will most likely simply deteriorate, or its taste will end up being extremely mediocre.

Moon phase + zodiac sign

Additionally, in addition to the phase of the moon itself, you need to pay attention to the zodiac sign, in which the satellite is located at the time of fermentation. So that everything goes most successfully, it is recommended to make salting during the dominance of the ibex, calf, archer or ram.

If the companion is in the signs of fish, cancer or virgin, then it is better to refuse to harvest the vegetable.The rest of the zodiac signs are considered neutral and do not affect the fermentation process in any way - neither positively nor negatively.

Day of week

Also, you can often find recommendations regarding the day of the week on which salting will be done. It is believed that the most successful for pickling cabbage will be Monday, Tuesday or Thursday.

However, their effect on the fermentation process is so small that when calculating the time of salting, the day can be ignored. Of course, if the moon is in the growth phase, in the recommended sign, and fermentation is also performed on the correct day, then this is fine, but on other days it is quite possible to get a worthy product.

Container for sourdough

Cabbage is fermented in glass jars or wooden tubs. Containers made of plastic, aluminum, stainless steel are not suitable... Interacting with cabbage juice and lactic acid, metal and plastic surfaces release substances hazardous to the body. Eating such cabbage is unhealthy.

Each housewife determines the volume of the selected container independently. Optimally - 3-liter cans. This amount of cabbage is eaten in a short time, so the product does not have time to peroxide or deteriorate.

It is convenient to store jars in the refrigerator or in the cellar of a private house. In a cool place, the fermentation process stops, sauerkraut retains a mild sweet and sour taste.

Lunar calendar of canning and procurement for february 2020

Lunar calendar of canning and procurement for February
February - the cold continues, winter is still in full swing. At this time, many housewives are already running out of preparations since the fall. There is still cabbage that can be salted. Fresh vegetables and fruits will not appear soon, so we enjoy what we have.

Lunar calendar of canning and procurement for February 2020:

How to ferment cabbage correctly in November

Cabbage is fermented in November according to the classic recipe. Thanks to active fermentation, the vegetable is cooked in its own juice, without marinade.

Ingredients:

• 2 kg of cabbage;
• 1 large carrot;
• 40 g table salt;
• a pinch of sugar (optional);
• 2-3 bay leaves, allspice peas.

Step-by-step instruction:

1. Rinse the cabbage head with cool water, remove the top leaves.
2. Cut the vegetable into strips up to 8-10 cm long and 5-6 cm wide.
3. Chop carrots using a vegetable cutter or grater.
4. Mix vegetables in a large enamel bowl, squeeze lightly.
5. The vegetable mass is salted, left for 5-10 minutes, mixed again.
6. Cabbage packed in jars is tamped tightly, lavrushka and pepper are placed through equal layers, covered with plastic lids and left at room temperature for two days.

As fermentation progresses, the cabbage is tasted. Food cooks faster in warm rooms.

Important! Every day, the contents of the cans are pierced with a wooden stick in several places to eliminate excess gas. Their accumulation impairs the taste of the finished product and causes the appearance of bitterness.

Sauerkraut is served with fragrant sunflower oil, fresh or pickled onions, herbs and ground black pepper are added to taste.

A simple recipe for salting crispy cabbage

We offer you the simplest classic recipe for salting cabbage, in which you do not need to guess how much salt is needed so that the cabbage does not oversalt or undersalt.If earlier, kneading cabbage for pickling, we all the time had to try whether there was enough salt, then during the preparation of this recipe, a certain amount of salt is needed and the salting will not be accurate. Why? You will understand when you read our step-by-step simple salting recipe. You will get crispy and white cabbage as a result.

Required Ingredients

For 1 fork of cabbage weighing about 3 kg you will need:

• 1-2 carrots;
• 250 gram mug of salt (not 250 g salt, but poured into a mug with such a volume);
• 4 liters of cold water.

Recipe step by step with photo

First of all, in a basin or large saucepan, prepare a brine from water and salt. While the salt dissolves, chop the cabbage, three carrots and mix. One large handful of carrots is enough, as a large amount of carrots can cause the cabbage to turn sour.

We are preparing another saucepan in which the fermentation process will take place. Now the most important thing:

1. Place a large handful of cabbage in the brine, let stand for 5 seconds and use a slotted spoon to transfer to an empty saucepan. In these seconds, the cabbage will absorb the required amount of salt, as a result of which salty or under-salting will not work.
2. Thus, we salt and put all the cabbage in a saucepan, tamp it a little, place the load on top.
3. We leave in a warm place for 4 days.
4. Two - three times a day we pierce in several places with a stick.

When the cabbage is fermented, put it in small jars, fill it with brine to the top and close it tightly with lids. It is best to use lids that roll up.

We put part of it in liter cans (we eat so much at a time), and part of it in packages. We store the jars in the refrigerator, and the packages in the freezer, since there is no basement, and there is not enough space in the refrigerator.

Salted according to such a simple and quick recipe, cabbage turns out to be crispy, white and tasty. Bon Appetit!

Tips on the topic

Experienced housewives recommend following the proportions of the ingredients used. Due to an excess or lack of salt, the fermentation process is disrupted, the cabbage becomes soft, bitter in taste, sometimes covered with a slippery film.

Before laying food, the jars are washed with soda and sterilized by steam or placing in the oven.

If the juice extracted from the cabbage is not enough, salt brine is added to prevent mold and mildew.

The optimal temperature regime for storing the workpiece is from +1 to + 5 ° C.

Advice. Juniper branches, steamed in jars before pickling cabbage, will enhance the aroma of the finished dish.

Lunar calendar of canning and procurement for January 2020

Lunar calendar of canning and procurement for January
January is winter cold, snow and cold. Naturally, no harvesting is done this month, since the harvest has already been laid in the basement and in banks since last year.

Advice: This month, many housewives salt cabbage if most of the canned food has already been eaten. If the apples, which have been put in storage since the fall, have already begun to rot, then cook jam from them.

Lunar calendar of canning and procurement for January 2020:

Tips and tricks for the correct salting of cabbage for the winter on a favorable day

In addition to taking into account the lunar calendar, it is important to observe technology salting cabbage.

For winter salting, white cabbage of mid- and late-ripening varieties is used. Choose large, dense heads of cabbage white... Fresh cabbage should taste sweet and juicy.

Reference. If fresh cabbage is juicy, sweet and crunchy, then salted cabbage will be tasty and crispy.

Peel off 2-3 top green leaves from the heads, washed with running water and dried.

Prepared forks are chopped with a knife or shredder.

Reference. The larger the slicing of fresh cabbage, the more vitamins and minerals will be retained in the finished snack.

Sprinkle the cabbage with salt and grind it slightly.

The optimal amount of salt is 2% of the cabbage mass. For example, 10 kg of cabbage will require 200 g of coarse salt.

Do not use for pickling cabbage iodized salt and sea salt so as not to spoil the product.

For taste, add to the cabbage chopped carrots and spices (bay leaves, allspice peas, caraway seeds, dill seeds, anise, etc.). Carrots are put in moderation, as their excess can soften the cabbage.

The crushed product is placed in a prepared container.

For salting use wooden barrels and tubs. A barrel made of oak, linden or birch is best. Also, heads of cabbage are salted in glass jars and ceramic dishes. Enamel containers are used. It is important that it is free of chips and cracks so that lactic acid does not react with the metal. Heads of cabbage cannot be salted in aluminum and plastic containers.

The container is not completely filled with the crushed product.: leave room for the juice to rise during fermentation. Cover with a plate of a smaller diameter on top, put oppression on it.

Oppression is needed in order to enhance the process of excretion of juice and that the product is completely covered with brine. A jar of water or a stone is used as oppression.

The container with the product is placed in a warm place for 5-7 days... The optimum temperature is + 18 ... + 22 ° С. During the fermentation process, foam appears on the surface of the product, which is removed. Twice a day, the mass is pierced with a wooden skewer to the bottom to release the accumulated gases and regulate fermentation.

Reference. If you do not release gases or skim the foam, then the finished product will be bitter.

When the fermentation process slows down, the foam will cease to stand out, the container is removed to a cool place.

To check the readiness of the product, it is tasted. The appetizer should be salty and sour and crispy.

Store it at a temperature of 0 ... + 2 ° C in a basement, cellar or refrigerator. Shelf life in barrels - up to eight months, in glass jars - 6 months.

Lunar calendar of canning and procurement for August 2020

Lunar calendar of canning and procurement for august 2020
So the zucchini, squash and eggplant are ripe. You can make delicious salads and sauces with the addition of tomatoes from them. In the lunar calendar for August, there are many favorable days for preserving vegetables and fruits this month.

Lunar calendar of canning and procurement for August 2020:

Lunar calendar of canning and procurement for april 2020

Lunar calendar of canning and procurement for April
Second month of spring. Seedlings are planted in the garden. If there are apples left from the winter, you can cook jam. In April, make pickled cucumbers and greenhouse-grown tomatoes.In general, good owners will find something to do and something to please themselves, while there is no harvest from the land.

Lunar calendar of canning and procurement for April 2020:

Lunar calendar of canning and procurement for June 2020

Lunar calendar of canning and procurement for June
The first summer month is the first real harvest of cucumbers and tomatoes. It is already possible to preserve these and other vegetables grown in the open field. In the kitchens in every house, jam from apricot, sweet cherry, cherry is cooked with might and main.

Lunar calendar of canning and procurement for June 2020:

Lunar calendar of canning and procurement for September 2020

Although autumn has already come, it is still warm in September. Vegetables grow with might and main in the beds and fruits and vegetables are boiled and salted in full swing. Dig up the tubers for storage and boil quince, apple and pear jam.

Lunar calendar of canning and procurement for September 2020:

What kind of cabbage can you sour

Not all cabbage varieties are suitable for pickling. In order for it to produce a quality product when fermented, the vegetable must have a sufficient sugar content. In this case, the lactic acid fermentation process will be most successful. This condition is met by varieties ripening in the middle and late periods.

Attention! Do not take early ripening varieties for fermentation. The workpiece will be of poor quality and will not be stored.

Late-ripening varieties are also not all suitable for fermentation. Many late varieties of this vegetable are intended for winter storage. Immediately after harvesting, such cabbage contains little sugars, its leaves are not juicy enough, so you cannot get high-quality fermentation from it. But after a couple of months of storage, it is already quite suitable for these purposes, since it manages to accumulate the sugar necessary for fermentation.

The best varieties for pickling are domestic: Nadezhda, Belorusskaya, Slava, Gift, Kharkovskaya winter, Moscow late. Fermented cabbage made from old domestic varieties of Slava and Belorusskaya is especially good. The suitability for fermentation is easy to determine by its appearance and taste.The head of cabbage should be almost white in color, the leaves are juicy and sweet.

Advice! It is preferable to ferment the cabbage in two terms.

The first time from the varieties that are planted specifically for fermentation. After a few months, when the first batch is over, ferment some of the heads of cabbage left for storage. So, the cabbage will not peroxide and will always be of high quality.

Lunar calendar of canning and procurement for may 2020

Lunar calendar of canning and procurement for May
The first ground cucumbers have already appeared, but for a greater amount of time, the seedlings stood under the film, since there are cool nights in May. These green fruits can be fermented, and greenhouse tomatoes are eaten while fresh. Jam or confiture is made from strawberries.

Lunar calendar of canning and procurement for May 2020:

Lunar calendar of canning and procurement for March 2020

Lunar calendar of canning and procurement for March
In the first spring month, gardeners are already going to their land plots to check how the fruit trees have withstood the winter. Homemade preparations are already running out, fresh cabbage begins to lose its beneficial properties and dry out. But you can still ferment it, although it will not be as juicy as in autumn.

Lunar calendar of canning and procurement for March 2020:

The influence of the moon

Despite the fact that scientific and technological progress has firmly entered our lives, many gardeners, gardeners and flower growers still carry out many activities, referring to the lunar calendar. And this is no accident. The quantity and quality of the harvest depends on which phase the moon is in.

This factor is also important when salting cabbage. Our grandmothers also selected favorable days for fermentation, so that the cabbage was crunchy, tasty and did not become soft when salted and stored for a long time.

Lunar calendar of canning and procurement for July 2020

Lunar calendar of canning and procurement for july 2020
The second month of summer, garlic ripens for long-term storage. Dig it up in the middle or at the end of the month, depending on the region. Potatoes of the second planting ripen. It is also dug and prepared for storage in the basement. The sweet preparation is made from prunes, peaches, cherry plums and other fruits.

Lunar calendar of canning and procurement for July 2020: