When to salt cabbage in October 2022 according to the lunar calendar, favorable days for pickling

We will look at when to ferment cabbage in October 2022 according to the lunar calendar. In the table below you will find favorable days to pickle cabbage in October, as well as unfavorable dates according to the phase and sign of the moon.

Experienced housewives believe that October pickling is one of the most delicious of the year.

In this article you will find a daily lunar calendar for sauerkraut, several delicious sauerkraut recipes, as well as useful tips on how best to chop vegetables, what to use for pickling and what time is best to cut and ferment.

How to choose the right day to pickle cabbage in October

Since cabbage is cut indoors, you can ignore weather conditions when selecting the pickling day.

The most important thing to look for when choosing a pickling day is the lunar calendar.

Traditionally, cabbage is chopped and pickled during the growing period, since it is at this time that the bacteria responsible for pickling are most active.

According to the lunar calendar, the waning moon is considered a neutral time, but the full moon and new moon are days on which there is no fermentation.

Tub or barrel: which is better to salt cabbage in?

We have already found out that a tub and a barrel are not the same thing. What is the best way to salt vegetables for the long Russian winter?

A tub is more suitable for pickling vegetables than a barrel. Why?

Both salting and subsequent fermentation are processes that occur with the release of carbon dioxide. Experienced housewives know that in order to prevent the accumulation of excess gases, tightly packed vegetables (shredded cabbage) must be pierced to the very bottom with a pointed stick. Thanks to the straight walls, carbon dioxide freely rises up the tub without being trapped. But it can accumulate in the rounded sides of the barrel. As a result of an excess of carbon dioxide, a situation may arise when the middle layers of vegetables begin to become very sour. As a rule, this situation occurs in large-volume barrels, from 20 liters. The process spreads throughout the entire volume of products prepared for future use, and they spoil.

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To avoid this situation, it is better to prepare vegetables in tubs.

When to ferment cabbage in October 2022 according to the lunar calendar, favorable days

So, favorable days according to the lunar calendar for sauerkraut in October are the days from the 7th to the 19th, if we take into account only the phase of the moon. But there is a small nuance.

Experienced housewives recommend not salting on the first and last days of the growing phase.

Thus, favorable days when you can ferment cabbage in October 2022 according to the lunar calendar: 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18.

Options for sauerkraut with additional ingredients

Sometimes housewives add additional ingredients to traditional cabbage and carrots when fermenting:

1. Herbs and spices (cumin, fennel and coriander seeds, juniper). They give cabbage a subtle spicy taste.
2. Lingonberries and cranberries add unusual sourness and bright color.
3. Apples create a pleasant aroma and themselves become a separate dish on the winter table.
4. Coarsely grated radishes and turnips add a spicy kick.
5. Grapes, pumpkin, and beets make the product sweet.

Salt is taken at the rate: for 1 kg of white cabbage 20-25 g of salt (1 tbsp. spoon)

We use regular rock table salt without additives!

Connoisseurs of tasty and healthy food will find a suitable recipe, and the lunar calendar will help them not make a mistake in their choice and prepare cabbage at the most appropriate time.

When to ferment cabbage in November 2022 - favorable days.

Unfavorable days to pickle cabbage in 2022 according to the lunar calendar

The lunar calendar clearly indicates only 2 unlucky days in a month when there is no need to cut and salt cabbage. It's a full moon, a new moon. Accordingly, October’s unlucky dates are the 6th and 20th.

But, as mentioned above, the days before and after the new moon and full moon are also considered unfavorable by experienced housewives. Therefore, it is advised not to make sauerkraut: 5, 6, 7, 19, 20, 21.

For your convenience, we have made a table with favorable and unfavorable days in October 2022 in order to ferment cabbage according to the lunar calendar, taking into account the sign of the 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. If possible, avoid days that are called women's days.

See also:

When to pickle cabbage in November 2022

How do the phases of the moon affect sauerkraut?

Sauerkraut is directly influenced by the lunar phases. Let's try to figure it out more precisely.

How to salt cabbage according to the lunar phases:

• Growing is the ideal time for fermentation. Active bacteria. Good and fast salting.
• Full moon - you can’t add salt. The bacteria are inactive. The sauerkraut turns out dry and “cotton-like”. The next day after the full moon, it is also not recommended to do pickling, but you can chop the vegetables in advance so as not to waste time during a good period.
• Descending - neutral time for pickling. It takes a long time to salt, but it turns out delicious.
• New moon - you can’t ferment. The preparation is often snotty.

It is believed that the most successful time for fermenting cabbage will be the days when the moon is in the signs: Taurus, Capricorn; the signs also suitable for fermenting are: Aries, Leo and Sagittarius.

Unlucky moon signs for pickling cabbage: Virgo, Cancer, Scorpio and Pisces.

How to determine a suitable date based on your zodiac signs

When choosing a fermentation date, they focus not only on the phase of the moon. The location of the celestial body relative to the signs of the Zodiac is also taken into account. Astrologers recommend choosing periods for laying cabbage for pickling, when the young Moon moves into the air and fire constellations. These include signs:

• Gemini;
• Aries;
• Libra;
• Capricorn;
• Sagittarius;
• Aquarius.

This pickling will be tasty and will keep well. It is also recommended to perform the preparation on men's day (Monday, Tuesday, Thursday).

On a note!

The most successful period for pickling comes when the Moon, in its growth phase, moves into the constellation Capricorn. This is the best time to prepare any vegetables.

How to choose the right cabbage for pickling for the winter

However, the main thing that determines the taste of pickling is cabbage. A high-quality head of cabbage will produce a crispy product rich in vitamins.

Therefore, it is very important to choose the right raw materials. Mid-late and late-ripening white cabbage varieties are most suitable for pickling. You can chop red cabbage.

The basic requirements for a head of cabbage are:

• dense structure. This means that the sauerkraut will turn out crispy and juicy;
• no visible damage or rot. Otherwise, the dish will simply turn sour.

Before you start cutting and preparing the dish, carefully inspect the head of cabbage for damage and rot.

ON A NOTE. Naturally, the fork should be fresh, not limp. This is a mandatory, self-evident condition.

If only the top leaves are torn or dented, you can tear them off. If most of the leaves are slimy, flaccid, and too soft, then such a specimen is not suitable for fermentation.

Factors affecting the quality of sauerkraut

If you want to get good, high-quality sauerkraut, then it’s worth remembering that in addition to lunar cycles and omens, quite earthly things are also important: the right variety, the right recipe, compliance with the preparation technology and storage conditions. If any of this is not suitable or is not performed correctly, then the result, despite the appropriate date, will be disastrous.

Suitable cabbage varieties

Mid-season and late varieties of cabbage are considered the best for pickling - Slava 1305, Belorusskaya 455, Nadezhda, Podarok, Moskovskaya late 9, Amager 611, Kolobok F1.

Ideally, you ferment your own harvest, and if you buy cabbage, you should prefer cabbage grown in your region, or brought from not too far away.

Correct recipe and technology

First, the cabbage is peeled from the top leaves, then chopped and mixed with salt. You shouldn’t mash it - the sauerkraut may turn out too soft. Add approximately the same amount of salt as in a regular salad - no more than 20 g (1 tablespoon without top) per 1 kg, and then add various ingredients according to the recipes and mix.

After everything is ready, the cabbage is placed in a suitable container (ideally in a barrel, but, of course, jars and enamel pans are also suitable), compacted tightly using a wooden masher or your own hand. A pressure is placed on top - for example, a plate upside down with a jar of water placed on it can serve as it. The pressure should be heavy enough to compact the cabbage so that it is covered with the resulting juice. The fermentation process must be kept under control. The ideal temperature for it is from 15 to 22 degrees. As soon as the brine begins to bubble, form foam and tend to come out, remove the weight, circle, cloth and foam. Using a clean, dry wooden stick or a long knife blade, pierce the cabbage in several places to the bottom. Do this 2 times a day to remove gases.

Active fermentation, as a rule, ends on the 3rd day, the cabbage settles and acquires a sour-salty, refreshing taste. Then it is transferred to a cold place so that fermentation stops completely, covered with a napkin, continuing to be kept under pressure. The best storage conditions are at a temperature of 0-2 degrees. At lower temperatures for a long time, cabbage becomes soft and changes color, although it does not lose vitamin C, which is abundant in brine. In urban conditions, even with balconies and loggias, it is very problematic to preserve sauerkraut in its original form until spring. Therefore, the finished product, after the fermentation process has successfully completed, can be pasteurized (half-liter jars for 10 minutes, liter jars for 15, three-liter jars for 25-30).

When you can and cannot ferment cabbage in October 2022 according to folk superstitions

Cabbage has been fermented for a very long time, so there are several interesting folk signs associated with the procedure.

It is believed that you should start cutting cabbage for pickling 10 days after the first frost.

But women are absolutely not allowed to do salting during menstrual periods. It is believed that the sauerkraut will turn sour.

Wednesday, Friday, Saturday and Sunday are most suitable for fermentation.

There is an interesting distribution by zodiac signs and their influence on salting:

• The best signs to ferment are Capricorn, Taurus and Aries.
• It is also allowed to salt under Sagittarius and Leo.
• Don't fall for Pisces, Virgo and Cancer.

ON A NOTE. On the day of the constellation Leo, it is not recommended to remove sauerkraut from jars. There is a belief that it will turn sour faster.

In what container to ferment cabbage

A wooden barrel is the best vessel for fermenting cabbage, but it is difficult to maintain such a container in an apartment. Among the disadvantages of this option are also the large volume and the difficulty of buying good quality dishes. An ordinary enamel pan or glass jar may be suitable for salting. Metal containers, including dishes with a damaged coating, are not suitable for fermentation - the taste of the finished product will be spoiled.

You can use food-grade plastic containers and buckets, but you need to carefully look at the labeling of such containers. Cheap vessels for fermenting and fermenting forks of leafy vegetables are not suitable. Most of these containers are not intended for preparing and storing food. The acid that is formed during the salting process will react with the material from which such a bucket is made and will pick up foreign components into the prepared product - odors and tastes.

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.

Recipe for sauerkraut in a jar

Required:

• white cabbage - 2-2.5 kg (for a 3-liter jar, I ended up with 4 liters of cabbage);
• carrots - 3 pcs.;
• cold water - 1 liter (per 3 liter jar);
• salt - 2 tbsp. (per 3 liter jar);
• dill seeds - optional (per 3 liter jar - 1 tsp);
• gauze.

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.

Tips for getting the crispiest, most delicious cabbage

To obtain a crispy delicacy, it is not enough to correctly determine the harvesting date.

Achieving the desired result is also influenced by:

1. Compliance with cooking technology. You cannot keep a pickled vegetable warm for more than 3 days, otherwise it will become soft and tasteless.
2. Storage temperature. Optimal is just above 0ºC. Frozen cabbage will not crisp up and will lose many of its beneficial properties.
3. Vegetable variety. Mid-season and late varieties are suitable for fermentation. Their leaves are dense, juicy, with a lot of sugars for fermentation. The lighter the leaves, the more sugar they contain.
4. Quality of the original product. For pickling, it is better to use large cabbage heads without traces of disease. Cracks are acceptable: this is a sign of ripeness.
5. Age of harvest. For fermentation, it is better to take vegetables harvested 1-2 days ago. During this time, lactic acid bacteria living on the surface of the leaves will not have time to die.
6. Storage container. Glass jars containing pickles should have wide openings to allow free air circulation.

Common mistakes when salting

The reasons why the finished product was not tasty enough include violations of the cooking recipe:

• Excess sugar speeds up fermentation and makes the vegetable soft.
• Excess salt. The exact dosage for young housewives is 20 g per 1 kg of raw materials.
• Lack of fluid. The brine must completely cover the cabbage, otherwise it will become dry and tough.

Excess sugar or excess salt makes the product not tasty enough.

In what container to ferment

Traditionally, the vegetable is fermented in wooden barrels and tubs. In such containers the pleasant cabbage aroma and taste are preserved until spring.

The absence of a barrel is not a reason to give up your favorite homemade snack. Modern city dwellers are better off using enamel pans. In them, the cabbage is salted, and after fermentation is completed, it is transferred to glass jars. For the winter they are placed in the basement, on the balcony or in the refrigerator.

It is not recommended to leave fermented cabbage in plastic containers, since a chemical reaction between the organic compounds of the vegetables and the container is possible.

Aluminum cookware is only suitable for short-term contact with food during preparation.

It is impossible to store food in aluminum containers due to the risk of poisoning with aluminum salts.

In this case, the healthy product will be spoiled - it will darken and acquire a metallic taste.

Conditions for pickling

Experienced housewives take into account seemingly trivial factors:

1. The room temperature should be within +18…+20ºС. Fermentation will begin in a day and end on the 11th–12th day. At a temperature of +20…25ºC the process will be completed in a week. The possibility of its slowing down or speeding up must be taken into account in order to remove the container in a cold room in time.
2. If the cabbage turns out to be dry when salting and little juice is released, a pressure is placed on top of it: it can be a plate with a weight (weight) or a jar of water.

Experienced housewives take into account the temperature in the room.

If your recipe for pickling cabbage involves preparing brine, then you do not need to place the vegetables under pressure . But if we expect the cabbage to give juice on its own, then oppression will be needed.

Tips and tricks for pickling cabbage

• Don't forget to sterilize jars and lids.
• If you have abrasions or wounds on your hands, wear gloves to prevent the salty juice from causing irritation.
• Taste the shredder to know if it needs more salt.
• Do not cut the carrots with a knife, but chop them on a grater, so there will be more juice.
• It is better to mash sliced ​​vegetables on a table or cutting board. It is necessary to achieve sap flow.
• Cut with a well-sharpened knife, as it dullly tears and wrinkles the edges of cabbage leaves.

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.

Answers to frequently asked questions

When can I take the first sample?

If you did everything correctly, you can eat after 5 days.

Can you ferment any variety?

Yes, if the head of cabbage fits the parameters.

What is the best way to chop cabbage, into strips, into squares?

Of course, how to cut vegetables depends on the recipe, but usually they are cut into strips. It’s more convenient to work with such a shredder later.

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.

When to cut cabbage

In the middle zone, cabbage of mid-season varieties begins to be removed from the garden in September, and of late varieties - in mid-October. By this time, the heads of cabbage are fully ripe. It is imperative to leave the cover leaves and the stalk 3–5 cm long. The leaves will protect the head of cabbage from damage during transportation, and it is very convenient to hang the heads of cabbage by the stalk for storage.

When harvesting cabbage, you can rely on the lunar calendar. It is best to harvest crops on the waning moon. It’s good if at the same time it is in the constellations of Sagittarius, Leo or Aries, but if the Moon is in the constellation Virgo, it is better to wait with cleaning.

Common mistakes when sauerkraut

• Cabbage is fermented on the same day that the fork was cut down. This, of course, is not a critical mistake, but a head of cabbage that has been stored for 1.5-22 weeks will be juicier and more sugary.
• Damaged leaves are used for harvesting.
• Too much salt. The optimal amount of salt is considered to be 200 grams for every 10 kg of vegetables.
• The shredder does not fit tightly. If you want the cabbage straws to be well salted, then they need to be compacted in a jar or other container. This can be done using a regular masher.
• The jar with the finished product is placed in a too cold room. For the pickling to ferment, the air temperature must be at least 18 degrees, otherwise the fermentation process will not even begin.
• Using different types of salt. Cabbage is fermented with regular table salt. Iodized, marine, etc. not suitable for the procedure.
• Unsuccessful selection of cabbage. Use medium or large forks for cooking. It's better to process only half the head of cabbage. Small cabbage is not suitable for pickling.
• The work is performed on an inappropriate day of the lunar calendar for October. You need to cut cabbage on the day of water signs, but you can’t ferment it on these days.
• Cabbage straws do not compact in the jar. Because of this, the workpiece is not salted as needed.

Which cabbage is undesirable to salt?

In general, an experienced housewife can pickle any cabbage. But it is better not to use such instances:

• Young small heads of cabbage. Such specimens are not yet hard enough. They will give little juice.
• Early cabbage. Same problem. It will be very difficult to achieve sap flow.
• Varieties intended for storage. But here, on the contrary, the leaves are too hard, which will break, but will not yield juice.
• "Green" varieties. White cabbage varieties are best suited for sourdough.
• With a bitter taste. The vegetable should be slightly sweet and juicy. This will further ensure that the same recognizable taste of the product. If the head of cabbage is bitter, then nothing good will come of it.

What are the benefits of sauerkraut for the body?

Fresh leaves and juice are actively used in folk medicine. Sauerkraut is no less useful, since all the vitamins and microelements are retained in the product (and there are quite a lot of them in the forks):

• the rich composition endowed cabbage with cleansing and antiseptic properties;
• the snack increases appetite and removes cholesterol from the blood;
• normalizes the functioning of the gastrointestinal tract and helps reduce body weight;
• Recommended for cardiovascular diseases and nerve problems.

In order not to harm the body, it is important to observe the dosage of the product consumed. 200 g of sauerkraut will saturate the body with a daily portion of nutrients. Too many snacks will lead to indigestion.

There are also contraindications to this product. You should not get carried away with cabbage if you have gastritis, pancreatitis, or thyroid diseases.