On what days is it better to salt cabbage in 2022 according to the lunar calendar: September, October, November

When autumn comes, it’s time to salt cabbage and the lunar salting calendar will help housewives. After all, everyone wants their cabbage to be tasty, juicy and crispy for the winter.

Sauerkraut for the winter is a delicious snack for all occasions. As a rule, housewives begin sauerkraut for the winter in September, October and November. By this time, later varieties of cabbage, which have a juicier structure, ripen. Recipes for pickling cabbage are varied, but there are not many best days of the week or lunar month on which to pickle cabbage. On our website, today is the most favorable and unfavorable day of the month when you can ferment cabbage for the winter.

It is difficult to say exactly how many centuries cabbage has been fermented and salted for the winter. This delicacy has become not just food, but also a medicinal drug.

Sauerkraut has anti-inflammatory and antimicrobial effects, can suppress rotting products in the stomach and improve the digestion process, cleanses the body of toxins and feces. It is also believed that sauerkraut has powerful anti-carcinogenic properties.

The influence of the moon on sauerkraut

Our grandmothers also knew well that the phases of the moon affect the yield of many garden crops, so they carefully checked the time of planting and harvesting cabbage using the lunar calendar.

The same applies to sauerkraut: the success of preparation is largely related to the position of the night star in the sky. The phases of the Moon influence all earthly affairs; they are also necessarily reflected in the results of all ongoing biological processes, including lactic acid fermentation.

Prepared sauerkraut on time will delight you with its excellent taste and crunchiness all winter long; it will not disappear prematurely and will not become soft. For this reason, it is worth planning your home preparation time according to the lunar calendar.

Skeptics may disagree with this statement, but the moon has a relative influence on certain aspects of our lives. Therefore, our great-grandfathers and great-grandmothers always followed the movements of the moon and its influence on everything.

With the help of these observations, a special calendar was created. When can you ferment a winter snack, taking into account the phase of the moon? Favorable periods for this are the new moon, as well as the first week of the waxing moon. Under these conditions, you can get a juicy and crispy snack that can be stored for a long time.

What days are considered unlucky?

It is strictly not recommended to ferment cabbage during the full moon. And it is also better to refuse any canning in the initial days of the waning moon. A winter delicacy during this period may turn out to be too soft and unappetizing.

And there is also a risk of quickly expiring its shelf life. It is better to postpone canning food during the waning moon. At this time, there is a high risk that the jars will burst and the product will be tasteless.

As for our ancestors, it was customary for them to start fermenting after the Exaltation, that is, on September 27.

There is also a difference in what day you ferment cabbage. The worst day for pickling is the full moon. During this period, the vegetable softens, becomes wadded and very tasteless.

Salting and fermenting all vegetables except beets is prohibited these days. It is better not to do salting even when the moon is in the water signs: Pisces and Cancer, as well as Virgo, otherwise all preparations risk becoming moldy.

❗ Frequent errors

A common reason why cabbage becomes soft and loses its crunch is a violation of the cooking recipe.

You only need to chop the vegetable across the veins. If the head of cabbage is finely chopped, it will also turn into pulp. It is best when chopped into pieces of 5-6 mm. The reasons why you don’t get tasty and crispy cabbage include the following:

1. They add a lot of sugar - it speeds up fermentation and makes the cabbage softer.
2. Grind the chopped vegetables in a small container. It’s better to take a large basin so that when mixing, the vegetables are enriched with oxygen, which is required for oxidation.
3. Lack of brine. The marinade is poured so that the brine completely covers the cabbage. If there is not enough liquid, it must be added.
4. Add a lot of salt. And you need to take 1.5 tablespoons or 20 grams per kilogram of cabbage per liter of water.
5. An excess of carrots is also harmful. But a medium carrot is enough for 2 medium heads of cabbage.

Iodized and sea salt are beneficial for our body. But for salting, use regular rock table salt.

Jars or other containers with cabbage are kept warm during the fermentation process, then they are moved to the refrigerator or to a cool basement. And they get it as needed. Properly prepared cabbage can be stored in a cool place for up to 5-6 months.

Experienced housewives pickle, ferment, and salt vegetables in accordance with the lunar calendar. The result is a tasty and very healthy product. If someone thinks that choosing and waiting for a favorable day for pickling according to the lunar calendar is superstition, it is his right to think so. But the fact is that pickling cabbage is a normal fermentation process. Fermentation is caused by the activity of bacteria. And they, like many organisms living on the planet, depend on the phases of the Moon. Therefore, chopping cabbage according to the lunar calendar is a correct and logical process.

Too little salt when pickling is just as harmful to cabbage as an overdose. The optimum would be two and a bit tablespoons for two - a three-kilogram head of cabbage.

Too much salt will result in an over-salted, hard snack. Under-salting will lead to rapid spoilage and mold. The optimal amount of preservative will help the cabbage release the right amount of brine needed to start fermentation.

The preparation with carrots turns out very beautiful. However, too many carrots are just as bad as too much salt. Excess root vegetables will make the dish “snotty.”

IMPORTANT. The cabbage is mashed until juice appears without carrots, then adding a little carrot shredder for a beautiful appearance.

It is enough to put no more than one hundred grams of carrots per kilogram of white cabbage raw materials.

Oppression cannot be neglected. It is important that the cabbage is completely covered with brine. Otherwise, the chopped vegetable, left without liquid, will darken, lose vitamins and, ultimately, spoil.

As oppression, use a heavy stone wrapped in polyethylene or simply a three-liter jar of water placed on an inverted plate.

When to ferment cabbage in September 2022 according to the lunar calendar

Currently, there are few people left who would not adhere to the calendar of the location of the Moon and would not believe in the influence of this star on many things. Both living and non-living organisms are influenced by the celestial body, receiving a positive or negative charge.

In addition to the question of interest, when is the best time to pickle cabbage in September 2022 according to the lunar calendar, many housewives also want to know when is the best time to ferment cabbage.

For sauerkraut, only white cabbage is used. Salting and fermenting it for the winter begins in September.

To determine the most suitable date for work, use the lunar calendar. It indicates the days when you can work on preparations, as well as the dates on which you will have to wait a bit for the work.

When to ferment cabbage in September in 2022 - favorable days according to the lunar calendar (table):

Salting and fermenting should be done during the waxing moon (starting from the fifth day after the new moon). This is the best time to start work. Any business started and completed will lead to success. Cabbage fermented for the upcoming month will definitely turn out tasty and juicy, will be stored for a long time and will not spoil.

The day of the week also plays an important role when choosing the time for fermentation. If you do this on Monday, Tuesday or Thursday (they carry masculine energy), the final product will be hard and crispy. Sauerkraut prepared on Wednesday, Friday, Saturday will turn out soft and tender.

In addition to favorable and bad days for salting, the lunar calendar also has neutral ones - Sundays. In September 2022, these are the 12th, 19th, and 26th. They are quite suitable for preparing pickles for the winter.

When to salt cabbage in September 2022 according to the lunar calendar

Traditionally, according to the lunar calendar, they do not ferment on the new moon and full moon. In September 2022 it is the 7th and 21st.

ON A NOTE. Some housewives believe that additional unfavorable times according to the lunar calendar are the day before the new moon and full moon and the day after the new moon and full moon. That is, on September 6, 8, 20 and 22 they also do not ferment.

Optimal lunar phase for salting

The full moon is not always considered the most favorable time to make pickles. Some folk superstitions claim that cabbage fermented during the full moon will not be tasty enough. The optimal phase is considered to be the waxing moon. During this period, according to popular belief, you should not only ferment cabbage, but also prepare other vegetables for the winter.

If a debate arises about the full or waxing moon, then all housewives unanimously affirm that under no circumstances should cabbage be salted during the period of the waning of the night luminary. A dish prepared at this time will definitely fail; it will not be stored for long and will acquire an unpleasant, sour taste.

Favorable days for pickling cabbage in October 2022 according to the lunar calendar

It is recommended to choose a day taking into account the phase of the moon and the constellation in which it is located. The best days to pickle cabbage in October 2022 are listed in the table.

It is ideal to harvest cabbage when all factors are combined, but if this does not work out, then simply choose a day during the new moon.

Unfavorable days for salting

It is not advisable to ferment cabbage during the Full Moon. The taste will be low, and the leaves themselves will become limp. It is also recommended to avoid the new moon. The dish will turn out to be a bit dry, it will spoil quickly, and the vegetable will not crisp up.

Additional unfavorable days are considered to be days when a celestial body moves to a zodiac constellation:

• Cancer;
• Fish;
• Virgos.

There are not many dates in October 2022 when you should not pickle vegetables. Prohibited numbers: 4-5, 16-18, 26-27, 31. If possible, avoid days that are called women's days.

What varieties are suitable for pickling

Only cabbage forks that are cut just before the first autumn frosts are suitable for long-term storage and pickling. This is due to the fact that during such a long time in the garden the vegetable has time to fully ripen, and it also reaches maximum concentrations of beneficial compounds. Of the mid-season cabbage varieties, it is recommended to use the following:

• Menza F1;
• Present;
• Belarusian;
• Merchant's wife F1;
• Glory 1305;
• Anniversary F1;
• Dobrovodskaya;
• Midor F1;
• Krautman F1;
• Megaton F1;
• Atria F1.

However, if you have the opportunity to grow or buy late-ripening cabbage, it is better not to use mid-ripening varieties for making pickles. There are certain late-ripening species that are almost always (subject to the preparation technology) tasty when fermented. These late varieties of cabbage, which are well suited for pickles, include:

• Aggressor F1;
• Kolobok F1;
• Valentina F1;
• Geneva F1;
• Amager F1;
• Mara;
• Turkiz;
• Snow White;
• Kharkov winter;
• Moscow late.

Early mature varieties of cabbage are not used for pickling, since the delicate foliage of such cabbages contains very few sugars. If you use such raw materials, the finished pickle will not be crispy and overly soft. However, even if a suitable variety of cabbage is taken - late or mid-season, not every fork can be used for pickling.

When to salt cabbage for the winter in November 2022

During the period of the waxing moon, all processes associated with waiting are better. Vegetables grow faster and so does fermentation.

The less time spent on salting, the better the dish will turn out. It should be crispy and full of flavor. If you keep cabbage in the starter for too long, it will soften and lose its special taste.

In addition to the waxing moon period, there are several other favorable factors:

1. Certain zodiac signs. If the moon is in the sign of Taurus, Aries or Capricorn, the preparation will be tasty and will be stored for a long time.
2. Day of the week. Astrologers are inclined to believe that sourdough is best produced on “masculine” days. This is Monday, Tuesday and Thursday.

It can be difficult to independently determine when to ferment cabbage in November 2021 according to the lunar calendar. In November 2022, it is better to salt cabbage from the 16th to the 29th, when the moon is waxing. But among these days there are also the most successful ones:

Favorable days:

When choosing a favorable period, you need to focus primarily not on the day of the week, but on the zodiac sign. And the signs are in almost all cases positive.

Are there unfavorable days for pickling cabbage in November? November 2021 is an extremely successful month. There are no negative days that would be marked in red (the assessment is done based on the zodiac sign, moon phase, day of the week, as well as lunar day).

All dates are either neutral, positive, or very positive. Even without knowing how to properly ferment cabbage, many novice housewives will be able to cope with this task with the help of the lunar calendar.

September, October and November are considered the best time to prepare sauerkraut and salted cabbage in 2022. But December also has many suitable days for preparing this tasty and healthy dish.

The most suitable time for sourdough and pickling will be December 6, 7, 14, 15, 16, 17, 18, 20, 21, 22, 23, 31.

You should not take salted vegetables out of tubs on December 20, 21, 22, 23, 24, 25, 26.

Optimal period in the calendar

The best time to pickle cabbage is considered to be late autumn. When the first frosts fall on the ground, this is the best period for harvesting cabbage. The vegetable withstands low temperatures; under their influence, processes occur inside the cabbage queen of the bed, thanks to which the forks remain fresh and edible for a long time.

The harvest harvested in the fall is distinguished not only by its long shelf life. As a raw material for pickling, cabbage will be crispier and its taste will be more delicate. Of course, many characteristics depend on the crop variety. Late vegetables are considered the most suitable.

Residents of the southern regions, where frosts reach later, can ferment cabbage in November.

In any case, you need to prepare snacks for the winter almost as soon as the harvest is harvested. Freshly cut cabbage does not have time to wither, so the finished dish will be juicier and have a rich taste.

Folk signs: when to ferment cabbage

There are two main points of view on signs when to salt cabbage at home. Both are associated with lunar rhythms. The first opinion is that it is necessary to salt only during the full moon.

The point of view is explained by the round shape of the heads of cabbage, reminiscent of the moon. Attention is drawn to the connection of the moon with the feminine principle. This vegetable is associated with the weaker sex, because its name is a feminine word. These folk customs apply to carrots and beets.

When working during the full moon, folk traditions recommend Wednesday, Friday, and Saturday for salting. Women's days are better suited to the energy of the full moon. Not everyone agrees with this point of view.

Another opinion about when to salt cabbage according to ancient traditions is the preference for the new moon. Experts say that when fermented during the period of the emerging moon, the product turns out crispy and tender at the same time.

During the growing month, folk traditions advise canning food on any “men’s” day (Monday, Tuesday, Thursday). According to other signs, cucumbers, tomatoes, and peppers are preserved on “masculine” days, because their names are masculine words.

Important! According to both signs, it is forbidden to engage in conservation on the waning moon. Otherwise, the product will not crunch, it will turn out soft, viscous, and will turn sour. Sauerkraut made on the waning moon will not be stored for long.

Remembering when to salt cabbage according to folk wisdom should only be done when preparing for long-term storage. Folk traditions help keep the delicacy delicious for as long as possible. If you cook it to eat it right away, you don’t pay attention to the superstitions.

Women have long been careful in the process of preparing sauerkraut for long-term storage. The main folk signs about when to salt cabbage for the winter are associated with the Moon. This is explained by the fact that the shape of the vegetable resembles a night star. Moreover, it is considered most correct to prepare sauerkraut during the full moon.

There is another popular belief that the best time for pickling is the new moon. You need to prepare your favorite snack on men's days of the week - Monday, Tuesday and Thursday.

But even in age-old wisdom one can encounter contradictions. So, other folk signs for pickling cabbage say the opposite. Since this is a feminine vegetable, it should be fermented on the days of the week that have the corresponding name - Wednesday, Friday, Saturday.

Sunday is considered neutral. In order not to violate any of the recommendations of our ancestors, it is better to ferment cabbage on the last day of the week.

It is recommended to ferment cabbage in 2 terms

1. September-October

First of all, varieties intended specifically for fermentation are fermented (there are usually instructions about this on the package with seeds). As a rule, these are mid-season and mid-late varieties. The leaves of this type of cabbage are white, juicy, thick, and it is more suitable for pickling.

Important! It is believed that it is best to salt or ferment cabbage after the onset of short-term frosts (they most often occur in the first days of October), since the sugar content in the heads increases.

Mid-season varieties of cabbage can be fermented as early as September, but such preparations should only be stored in a cold place.

2. November-December

Late-ripening cabbage varieties are more suitable for long-term fresh winter storage. But still, if there is a need to use part of the crop for pickling, it is better to do this in winter or 2-3 months after harvesting the heads of cabbage (that is, in November - December).

The peculiarity of most late-ripening varieties is that they do not “arrive” immediately. As a result of storage, more sugars and vitamins accumulate in them, and the leaves become juicier. For pickling, you can also use heads of cabbage that were slightly frozen by the first frost. They will not be stored, but for pickling - just right!

Important! Premature salting of late varieties can result in sauerkraut acquiring an unpleasant taste and smell. And early ripening varieties are not suitable for pickling at all. Such cabbage spoils quickly and, to put it mildly, is also not very good in taste.

What determines the taste of sauerkraut

The taste of sauerkraut depends on the quality of the raw materials, the amount of salt and the total pickling time.

It is also very important how exactly you cut the vegetables. Coarser cuts produce more crispiness, while finer cuts produce more juiciness.

The influence of additional ingredients cannot be excluded. By the way, this is why it is not recommended to use too many additives. An important rule: whatever you add should complement the sauerkraut, but not overwhelm its flavor.

ON A NOTE. On average, it is recommended to cut 1 kg and use 20 grams (level tablespoon) of salt for this mass.

What is “snotty week”

Pickling sauerkraut traditionally begins in the autumn season, when the entire harvest has already arrived. This period begins on October 14 - the feast of the Intercession of the Virgin Mary (Orthodox calendar). But, when linking the timing of salting to the lunar calendar, it has long been noted that in the immediate period of the waning of the moon, the quality of the final product will be unsatisfactory.

This period is often called the “snotty week.” The number of days falling into the segment is more than seven, but cabbage pickled on such dates does not crunch and becomes covered with mucus. For 2022, the “snotty week” for cabbage according to the autumn dates will begin on October 21 and last until the 31st. But, even when choosing a favorable period, it is imperative to follow the cooking technology.

Religious dates in beliefs about delicious cabbage

Traditionally, the feast of the Intercession of the Blessed Virgin Mary was considered the starting point for preparing for the winter period. This day falls in mid-autumn. It was possible to ferment cabbage in October only after the 14th. The Christian holiday coincides with the pagan harvest day, and this is not an accident, because it is at the height of the golden autumn that all the fruits ripen, and people begin to worry about the upcoming supplies for the long winter.

Our ancestors noted what day of the week the feast of the Virgin Mary fell on, and it was then that they should start pickling the cabbage. The people have always been close to religion, so it is not surprising that church dates served as a guide for organization in household affairs.

How to make sauerkraut correctly

How to ferment cabbage in such a way that it turns out delicious? The best option includes the following ingredients:

• cabbage – 10 kg;
• salt – 200 g.

The selected vegetable is peeled, chopped or chopped, ground with salt, the required amount of carrots or other “flavor enhancers” is added and placed in a prepared container. Place the cabbage in small portions and compact it with your fist.

or a special wooden masher. This is necessary to ensure that there is as little air as possible between the layers. After the last layer has been laid, clean cabbage leaves are placed on top and covered with a thick cloth made of natural fabric.

A flat plate of the required size is placed in the container on top of the cabbage, and a pressure is placed on it - a liter or two-liter jar of water. If the vegetable is very juicy, the plate will immediately flood with the juice that has been released, which should not be removed.

❓ Answers to frequently asked questions

Why pierce cabbage when pickling?

During fermentation, the product naturally releases gas, which cannot escape on its own through the tightly packed layers of cabbage.

Leaving gas in the thickness, you can get not a fermented, but a sour product. You only need to pierce with a wooden stick to the very bottom of the container. This is done three times a day during the entire salting process.

The piercings stop when gas stops being released. This means the product will be ready. The container with the finished snack is immediately put into the cold.

What products are added during fermentation?

In addition to traditional salt, without which the fermentation process cannot be started, many ingredients are added to diversify the tastes.

• Sugar will help start fermentation faster.
• Beets – can be added instead of carrots or used together.
• Apples – coarsely chopped without core and placed between layers.
• Berries - cranberries or lingonberries are added only after the cabbage has given juice, so as not to damage the integrity.
• Dill seeds, currant leaves, grated horseradish - at the discretion and taste of the hostess.

Best Tips for Cooking Cabbage

Each housewife has her own signature recipes for winter sauerkraut.
Each lady usually adds those ingredients that she and her family like. But you can still give a few examples of additives to the snack. To prepare a winter delicacy, in addition to cabbage and salt, carrots are useful. Carrots should be added to taste. Approximate proportions are 400 grams of carrots and 300 grams of salt. These proportions have been tested for a long time by many housewives. Beginner housewives are recommended to take this proportion as a basis.

And you can also add apples. They can be used whole or quartered. Antonovka is best suited. You can get another tasty snack if you add the following ingredients to cabbage:

• plums (they should be quite hard);
• lingonberries;
• Bulgarian pepper;
• celery.

If you want more flavor, you can sprinkle with cumin or parsley.

Cooking method

In order to pamper your family and friends with a delicious snack in winter, you need to prepare it correctly. First, you need to finely chop the cabbage with a knife. A grater may be suitable to speed up the process.

If speed is not particularly important, then with a knife everything will turn out much more aesthetically pleasing. You need to cut the head of cabbage into four parts, then chop from the center against the leaves. The chopped future snack should be placed in a basin, which is best prepared in advance.

Now you should work on other ingredients: cut apples, herbs, carrots and other products that should be fermented along with cabbage. After everything is cut and prepared, you need to raise the sleeves to elbow level and thoroughly mash the cabbage. Now you can place the winter snack under some weighting material and wait until it starts to sour.

What should be the ingredients and utensils?

We have decided what time to choose for pickling cabbage. Now it is recommended to find out which is better to choose dishes, salt, and the vegetable itself, so that the result is positive.

So, we choose ripe heads of cabbage. It is better to opt for late varieties. Lovers of crispy dishes choose the “Slava” variety. The late fruit differs from all others by its tight head. It's like it's stuffed with something. It is strictly not recommended to buy early heads of cabbage. They usually have a greenish tint and have a loose structure. The fermented dish does not turn out to be a particularly pleasant color.

In what kind of container can you ferment cabbage? The most popular containers are wooden barrels and tubs. It was in wooden dishes that our ancestors usually prepared winter dishes. If you can find such a container made of wood, then half the job is done. If a wooden container is not available, then a jar or enamel pan will do.

And you can also salt the heads of cabbage in plastic containers. It is strictly not recommended to make pickles in aluminum containers. In such dishes, the winter snack will acquire a grayish color and a metallic taste.

When choosing a seasoning, you should opt for coarse table salt. It is most suitable for the fermentation process. If you choose iodized salt, the cabbage will turn out soft. Therefore, it is better not to use iodized salt in this case.

Pickling rules

Before choosing the day in February 2022 to ferment cabbage according to the lunar calendar, it is important to decide on the vegetable itself and use only suitable varieties. It is recommended to take hybrids of medium and some types of late ripening.

A vegetable that ripens too late is very dense and hard, so it must lie in storage for some time before fermentation. After a couple of months, the cabbage will “reach” and be enriched with sugar, which is necessary for the fermentation process to occur.

For reference!

When preparing cabbage, you do not need to use a large amount of carrots; 1 tablespoon is enough for a 3-liter jar. Ideal combination: 250 grams of carrots per 10 kilograms of cabbage. Add salt in the same amount, and sugar at least 50 grams.

Such heads of cabbage will be suitable for pickling. Although salting and pickling can be done earlier, the fermentation process involves the use of more suitable fruits.

How to ferment whole heads of cabbage in a barrel

To prepare whole pickled heads of cabbage for the winter, you should first prepare the barrels. They are doused with boiling water to disinfect them. Next, the delicacy is prepared in the following order:

1. Select heads of cabbage of the same size.
2. Remove the top leaves from the heads of cabbage.
3. We fill the barrel with heads of cabbage and the gaps with removed leaves.
4. You need to add seasonings to taste. You can add bay leaf and horseradish.
5. Now you need to fill everything with brine (11 liters of water for 0.5 kg of rock salt).
6. Cover with any cloth, top with a lid and a weight.

You can enjoy cabbage after five days, and store it using this method for no more than six months. This dish is popular not only in winter in Russia, but also in many other countries.

Successful sauerkraut recipes

There are many ways to ferment cabbage. Each housewife must choose the most successful ones herself. This is done through trial and error.

We have prepared some of the most delicious ways to pickle cabbage for the winter.

Kvasim with carrots

Classic recipe. To prepare you will need:

• cabbage - 3 kg;
• carrots - 1 kg;
• salt - from 3 tablespoons to taste;
• black peppercorns - 8 pcs.;
• allspice peas - 8 pcs.;
• bay leaf - 10 pcs.

Cooking method:

1. Cut the cabbage into medium strips.
2. Chop the carrots. It's better to use a grater.
3. Mix without crushing.
4. Distribute seasonings and salt. Mix again, crushing the slices with your fists until the juice begins to flow.
5. Place in a container and crush with a masher.
6. Let it ferment for a week in a warm place.

Red sauerkraut with beets

An interesting preparation that has an interesting taste and color.

Ingredients:

• cabbage - 1.5 kg;
• beets - 0.1 kg;
• salt - 2 tablespoons.

Let's prepare it like this:

1. Blanch the beets and cool them.
2. Cut the cabbage as finely as possible. You can use a grater with a knife-shaped side.
3. Chop the beets.
4. Mix the vegetables, add salt, knead until juice appears.
5. Place it in a jar or, better yet, in a bowl.
6. Cover with a plate with pressure.
7. The pickling is ready in three days.

How to salt with onions

The usual recipe, but there is a small nuance to it. You can’t add a lot of onions, otherwise the pickling will turn out sour and very sharp.

Ingredients:

• cabbage - 2 kg;
• carrots - 0.3 kg;
• sugar - 2 level tablespoons;
• salt - 1.5 - 2 tablespoons without a slide;
• onion - 1 piece;
• table vinegar 9% - 100 ml;
• sunflower oil - 150 ml;
• water - 500 ml.

ATTENTION! In this recipe you will have to prepare a marinade.

Algorithm:

1. We cut the cabbage, chop the carrots.
2. Mix the chopped vegetables.
3. Place in jars.
4. Prepare the marinade: boil water, dissolve granulated sugar and salt, add vinegar and oil. Stir until smooth, remove from heat.
5. Pour the marinade into jars.
6. Roll up the lids.

Weather signs for making sauerkraut

Some are guided by lunar signs, others by religious ones. But we must not forget about the weather. If the autumn is warm, you can ferment vegetables only after the onset of frost. Otherwise, the fermented product will turn out dry and hard.

Important! Folk omens say unequivocally: we salt cabbage only when it has been “hit” by frost.

Night frosts have a positive effect on the vegetable, eliminating excess bitterness. Blanks made according to these signs are stored for a long time without loss of quality. To obtain ideal sauerkraut, count 10 days after the first frost. Signs advising when to ferment cabbage, this particular time is called the most successful.

Folk customs stop at where to put the heads of cabbage harvested from the garden. They cannot be stored for a long time before preservation. The longer the head of cabbage sits, the more problems there will be with the sauerkraut. It is better to immediately chop the heads of cabbage after cutting. During this period, important chemical processes take place inside the vegetable, beneficially affecting the taste. Therefore, many folk superstitions advise fermenting cabbage immediately after harvesting.

Conditions for salting

To get a high-quality product, most recipes indicate such additions as where to place the container with cabbage or whether pressure is needed on top. Such features are tied to recipe points. But, a weight placed on top of the chopped cabbage leaf is needed in non-brine cooking methods. If a saline solution is prepared for fermentation, then such a measure is not necessary.

Fermentation of cabbage begins after 24-48 hours. If the temperature is maintained at a level from 18ºC to 20ºC, fermentation will be completed on the 11-12th day. If the readings on the thermometer are from 20ºC to 25ºC, then the product is expected to be ready in 7-8 days. Accelerated or delayed fermentation greatly affects the taste of the finished sauerkraut, so it should be disturbed at normal temperature conditions.