One of the most popular dishes on our tables is salted and sauerkraut. It is rich in a whole complex of vitamins and minerals. And the amount of vitamin C is greater than citrus fruits.
Dishes made from sauerkraut support the immune system and improve digestion, normalize cholesterol and blood sugar levels.
With the onset of autumn, we develop a need for sauerkraut. This is manifested by a constant desire to enjoy such a dish. And all because our body signals the onset of cold weather and weakening of the immune system. Indeed, to prevent acute respiratory and viral diseases, it is enough to eat 100 grams of sauerkraut daily.
There are quite a lot of recipes for cooking. But just as easily as cabbage is prepared, it can just as easily go bad. It is believed that the taste and quality of pickling and fermentation largely depends on the phase of the moon. There are even favorable and unfavorable days for this vegetable. When can you pickle and ferment cabbage in 2022?
When is the best time to ferment cabbage according to the lunar calendar?
Recipes for making pickled vegetables have been known for many years; hundreds of years ago, ancestors prepared cabbage heads in this way. Over the long period of existence of the recipe, it was possible to identify a pattern between the phase of the moon and the taste of the finished product. It was found out experimentally on which Moon it is possible to salt cabbage and when it is not. A soft and sour preparation will be obtained if you salt the product on the full moon or waning moon. To make the treat crispy and tasty, look in the lunar calendar for the 5-6th day after the end of the new moon. This is the most favorable time to salt vegetables.
Another calculation system has been developed that takes into account not only the waxing or waning of the Moon, but also the zodiac sign in which the Earth’s satellite is located on the day of salting. To prepare the preparations, choose the day of the year when the Moon is waxing and the day is under the sign of Aries, Sagittarius, Taurus and Capricorn. It is not recommended to ferment any products when control goes to Virgo, Pisces, Cancer.
Cabbage will be tasty and will last for a long time if pickling is done from October 1 to 5, from October 13 to 16 and from October 25 to 30, 2022. The best day for pickling is October 27th.
Unfavorable days for sauerkraut in January 2022
The full moon and new moon are traditionally considered unfavorable days for making sauerkraut.
The product turns out completely different from what was expected. Crispness and juiciness disappear. Taste qualities become less pronounced. The cabbage turns out bland or sour, poorly salted.
Externally, the dish also turns out to be unsightly. The shredder does not acquire any hardness and looks chewed. Sometimes it can be “snotty” or even dry.
According to the lunar calendar of January 2022, the new moon will be on January 2 , and the full moon will be on 18 , these days are considered unfavorable for sauerkraut in January 2022. Accordingly, it is better not to salt cabbage on these days.
ON A NOTE. Some housewives do not ferment after lunch on the day before the new moon and full moon and before lunch on the day after these lunar phases. In January 2022, according to the lunar calendar, these are the 1st, 2nd, 3rd and 19th.
What kind of cabbage can be fermented?
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 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.
The first time cabbage is fermented is from varieties that are planted specifically for pickling. After a few months, when the first batch is finished, you can ferment some of the heads of cabbage left for storage. So, the cabbage will not become acidic and will always be of high quality.
Favorable days for pickling cabbage in October 2018 affect its taste
For salting, you should choose heads of light shades that are fully ripened. Unripe fruits will have dark green leaves and are not suitable for pickling. The cabbage will be bitter and low in juiciness.
The head of cabbage should be tight, but not bursting, without rot. For pickling, late varieties such as Belorusskaya, Dobrovolskaya, Sava, Podarka, Menza and Kharkovskaya are recommended. Not every winter variety is good for pickling; you may not get tasty cabbage even if all the pickling rules are followed.
You should not make sauerkraut from Dutch and Chinese varieties. It is best to use cabbage that you managed to grow in your garden for pickling. If you buy the product, then you should pay attention to both the appearance of the heads of cabbage and their taste. If there is bitterness, sauerkraut from such a head of cabbage will not turn out tasty.
It is also important to choose the right salt for the starter. Iodized one will not work, because iodine will slow down the lactic acid fermentation process. A high-quality result will only be obtained with active fermentation. In addition, iodine will cause the finished cabbage to darken and become soft. The best choice would be regular rock salt, coarse or medium grind.
How to ferment cabbage?
Only mid-ripening and late-ripening varieties are suitable for pickling; the best are considered: Belorusskaya 455, Slava, Menza F1, Podarok, Sibiryachka.
The classic recipe for pickling cabbage is not difficult: you only need cabbage, carrots and salt (not iodized). The proportions are as follows: for 5 kg of cabbage, take 1 kg of carrots and 100 g (half a glass) of salt. The cabbage is finely chopped, the carrots are grated, then the mixture is mixed with salt and kneaded until the juice appears.
The cabbage is placed in jars or other containers, compacted well, pressure is placed on top and left at room temperature for 3 days. Sauerkraut is ready when the released brine becomes light and the foam that appears during fermentation disappears. The workpiece is placed in the refrigerator or other cold place.
At the end of the year, the most favorable days for pickling cabbage come.
October
Housewives usually salt cabbage in the fall. In October, the varieties for pickling are already ripe; cabbage is on sale at this time in abundance, and its prices are quite affordable. It is best to buy Belarusian variety cabbage, Slava, Geneva or Midor. The head of cabbage should weigh 3-4 kilograms. This month, it is best to ferment cabbage between the 10th and 21st.
November
This month is ideal for pickling cabbage. It’s not scary, even if the heads of cabbage were caught by the first frost. In addition to choosing the lunar phase, you should listen to one more piece of advice - ferment cabbage on the right day of the week. The product will turn out delicious if you ferment it on Wednesday, Friday or Saturday (Women's Day). Waxing Moon in November from 8th to 21st. The result will turn out great if you take into account all the recommendations.
Sauerkraut recipe
For 5 kg of shredded cabbage of late varieties, you will need a kilogram of carrots and half a glass (100 g) of table salt (not iodized).
- We clear the head of cabbage from the upper covering leaves;
- Cut it into four parts, cut out the stalk;
- Chop the quarters thinly with a sharp knife;
- Grate thoroughly washed carrots on a coarse grater.
Place several handfuls of shredded cabbage in a wide enamel or plastic bowl, sprinkle with salt, mix and thoroughly grind with salt until it yields juice. Add some carrots and mix.
Place the first batch in an enamel (without chips) container and compact it with a wooden rolling pin or masher. And put the next batch into a bowl; during salting, you can add dill seeds, caraway seeds, and cranberries.
When all the cabbage is placed in the container in which it will ferment, press it with your hands so that the juice covers it all. We put a plate on top, and a weight (a three-liter jar of water) on it. Keep for three days at room temperature. To get rid of bitterness, several times a day we pierce it to the very bottom with a knife or rolling pin.
Cloudy brine and foam indicate that fermentation has begun. When there is less brine, it will lighten, and the foam will disappear, the cabbage is ready. We transfer it into jars, without compacting it too much, add brine, cover with a plastic lid and put it in the refrigerator or cold basement. Sauerkraut is useful for salads, first and second courses, and brine as a medicine after the holidays.
What signs are there associated with sauerkraut in January 2022?
Sauerkraut has been known in Rus' since time immemorial. Naturally, over many centuries the process has become overgrown with legends, superstitions and signs. Here are a few of them:
- Supposedly you can't ferment if you're in a bad mood. Because of this, the workpiece will turn sour.
- You cannot salt on feminine days, that is, Wednesday, Friday and Saturday.
- On the contrary, the ideal days for fermentation are masculine, that is, Monday, Tuesday and Thursday.
- There are zodiac signs that favor the process (Capricorn, Leo, Aries, Sagittarius, Taurus). And there are those that negatively affect the quality of the leaven (the moon is in the signs of Virgo, Cancer, Pisces or Scorpio).
- A sprig of aspen will save the cabbage from souring. Place it on top of the finished dish.
- The best day for preparation is considered to be the 6th day from the moment of the new moon.
In what cases should you not ferment cabbage in January?
January will not always be the ideal month on the calendar to make sauerkraut.
For example, you should not carry out the procedure if you stored the vegetable back in October or even September. Over time, cabbage loses its density and beneficial properties. The fresher the vegetable, the better.
However, you can go to a store or market and buy a suitable plug there.
