When to pickle / ferment cabbage according to the lunar calendar in December 2019 - when there will be the most favorable days, on which phase of the moon it is best to salt the cabbage so that it is crisp and tasty.

Salty, pickled cabbage - traditional Russian food. Properly fermented cabbage is not only tasty, but also extremely healthy product, rich in fiber, enzymes, trace elements and vitamins, especially vitamin C.

With proper salting of cabbage, the average value of this vitamin is 38 mg per 100 g of product. In addition, the composition of sauerkraut includes:

• Choline   which normalizes metabolism;
• Selenium, which is part of the hormones involved in the metabolism;
• Methylmethionine,   which prevents / treats a stomach ulcer.

But in order to make salted sauerkraut tasty and healthy, you must withstand certain conditions for its preparation. At this stage, the lunar calendar helps a lot, indicating favorable days for salting cabbage.

In addition, the following rules should be remembered:

• In order for the cabbage to always be spicy and crispy, you must observe the proportions salt content should not exceed two percent of the weight of cabbage. Ideally, you need to put a tablespoon of salt per kilogram of cabbage - no more.
• For salting it is best to choose late, hard cabbage.
• For salting use glass or enameled dishes, in no case should you add salt to cabbage in plastic, galvanized and tinned containers;
• During salting, cabbage need to be kept under oppression   - granite cobblestone or a jar of water. Metal products should not be used as oppression;
• The optimum temperature for storing sauerkraut is from 0-2 ° C;
• Carefully make sure cabbage is pickled was not frozen   - in a fermented state it will become soft, acquire a beige color, it will not be so tasty and healthy, it will be worse stored.
• Salted cabbage during storage should be completely covered with brineotherwise it will darken and deteriorate.

When to pickle cabbage in December 2019 according to the lunar calendar

November is considered the best time to harvest sauerkraut and salted cabbage in 2019. But in December there are also a lot of good days for preparing this tasty and healthy dish.

The most important condition for salting delicious cabbage in December is the choice of the correct phase of the moon and favorable days. Fresh and crunchy, tasty and not sour sauerkraut is obtained by salting on the growing moon, especially in fifth and sixth lunar days   - This is verified by centuries of experience.

The best days for pickling cabbage - with the growing moon in   Aries, Leo, Scorpio, Capricorn and Sagittarius.

It is at this time that a very crispy, juicy, tasty and healthy cabbage is obtained, which will be stored for a long time and can be used to prepare a wide variety of dishes - from pies and soups to salads and snacks.

Favorable days for salting cabbage in December 2019 according to the lunar calendar

Knowledgeable people believe that the best days for the leaven of cabbage are "women's" days. The people advise - chop and sour cabbage on Wednesday, Friday and Saturday. It is also believed that exactly on Fridayit turns out the most delicious, crispy and seasoned salted cabbage.

AT   December 2019, it is best to start salting and souring cabbage from the eighth day. The most favorable day for harvesting for the winter is considered the fourteenth of December

• When is the best time to salt cabbage in December 2019:12.12- 14.12, 17.12, 19.12 — 22.12, 24.12, 26.12 — 27.12 , 29.12.
• When not to salt cabbage in December 2019:from 2.12 - 3.12., 4.12, from 7.12-8.12.

Sauerkraut: a winter recipe for the most delicious cabbage

Necessary

• white cabbage
• carrots (1-2 medium carrots per kg)
• salt (25 grams per 1 kg of cabbage. For comparison: a tablespoon - 30g)
• allspice
• bay leaf

We clean the cabbage from the upper leaves and cobs. The weight of cabbage to salt is given just for peeled forks

Shred thinly cabbage.

And we put it in a large basin or a similar bowl in which we will then grind the cabbage with salt. Here is the amount obtained with one plug (!). A carrot is for comparison.

Grate or finely chop the carrots and toss in the same basin

Pour the calculated amount of salt and begin to grind. Cabbage will decrease in volume by almost half and give juice

We prepare the tub. It would be wooden, it would have to be scalded with boiling water, but we have a 10-liter pan. We wash it, wipe it dry. Spread whole cabbage leaves at the bottom

And on top of them we begin to spread cabbage. Tightly, tightly crush it. Putting a layer, pour spices. You can put a pinch of caraway seeds, about five or six peppers and a couple of sheets of laurel. And so layer by layer. A whole basin is halfway through the pan

On top of cabbage we lay out whole sheets to cover the entire surface of the cabbage. We put a wooden circle or plate on the sheets. A load on her.

Be sure to put the pan in the basin, as the cabbage gives a lot of juice and it will pour over the edge.

We leave cabbage in the form in the heat. Once every two days, you need to pierce the cabbage to release the gases accumulated in the pan. This is best done with a wooden stick or a long wooden spoon.

In five to seven days, the cabbage is ready. You can enjoy salty, crispy cabbage!

It’s difficult to say exactly how many centuries the cabbage has been fermented and salted for the winter. This yummy has become not just a meal, but also a drug.

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

It is believed that it is not all the same when you need to ferment cabbage. It was noted that if you harvest this vegetable on certain days, you can achieve excellent taste from the product and long shelf life. In the same way there are days when harvesting cabbage is undesirable, otherwise the finished product will go bad or just not turn out delicious. Such days are calculated according to the lunar or zodiac calendar.

When fermenting cabbage according to the lunar calendar, astrologers will tell. They believe that the best time to harvest is the growing moon, or rather, the fifth day from the new moon. And if this day coincided with Tuesday, Monday or Thursday, then this is real luck.

It is equally important to adhere to the zodiac calendar. If the moon is currently in the sign Aries, Taurus, Leo, Sagittarius and Capricorn, then you can proceed to salting. As for the ancestors, it was customary for them to begin the fermentation after the Exaltation, that is, September 27th.

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There is also a difference on what day the sauerkraut. The most unlucky day for salting is considered the full moon. During this period, the vegetable softens, becomes cottony and very tasteless. All vegetables except beets are forbidden to salt and ferment these days. It is better not to engage in salting even when the moon is in the signs of water: Pisces and Cancer, as well as Virgo, otherwise all preparations risk becoming moldy.

Favorable days for salting cabbage:

• Days when the moon is in the fire signs of the zodiac (Aries, Leo, Sagittarius) or in the earth (Capricorn and Taurus).
• Fermented cabbage for the winter exclusively on the growing moon.
• If you just need to salt the vegetables for two days, then the waning moon on the third day after the start of the new moon will do.

For 2018, the days are already set when it is best to ferment and salt the cabbage:

• September 2018. The days for pickling come from 10 to the 22nd day.
• October 2018 - from 10 to 19.
• November 2018 - from 8-15 and 19-20.
• December 2018 - from 8-13 and 16-21.

Winter blanks

In order for the dish to work out as best and as tasty as possible, in addition to carefully selected lunar days, you must adhere to the following rules:

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Vegetables stand under oppression at room temperature for about a week, during which it is necessary to pierce the chopped mixture daily with a thin stick. Bitterness will gradually go away, as will the amount of juice secreted. Two days later, the salting is removed in a cold place where it will roam.

In addition to the traditional method of leaven, there are many other, more interesting and refined to taste.

With herbs and pumpkin

It will take 4 kg of cabbage, 1 kg of pumpkin, 140 g of salt, 3 tbsp. l granulated sugar and mint with tarragon several stems.

Chop the cabbage and grind with herbs and salt. The pumpkin is peeled, cut into large slices, covered with sugar and left until juice stands out.

Lay all vegetables in layers: cabbage, pumpkin and also further. From above lay fabric and any press as oppression.

With grapes and honey

Take 1 kg of any grapes and 2 kg of cabbage, about 0.5 kg of carrots, 0.1 kg of honey and a bunch of basil. Salt will need about 20 grams.

Shredded cabbage and carrots are placed in a bowl with grapes, finely chopped basil is added and the whole is poured with brine with honey. This is a quick recipe, and cabbage will be ready on the third day.

With apples and caraway seeds

This is a simple and vintage way. For 10 kg of cabbage, 0.5 kg of apples and 10 g of dill and caraway seeds are needed. All chopped and rubbed with salt. They put under oppression, occasionally pierced with a wooden stick. You can cook sauerkraut with viburnum, bell pepper, onions and beets.

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The best varieties for salting are as follows:

1. Belorussian. Small heads of this variety are often used for salting. She has a very long shelf life.
2. Glory. Round large heads of cabbage, reaching a weight of 4 kg, appear, as a rule, not earlier than October.
3. Dobrovolskaya. This is a universal variety. And although it is well suited for salting, most often it is used fresh.
4. Present. Suitable for all types of harvesting: sourdough, pickling and pickling. The color of this cabbage may be greenish. The weight of the head reaches 5 kg.
5. Menza. Big head of cabbage, the weight of which reaches 9 kg. It can be stored until spring.
6. Kharkov. Its distinguishing feature from the other varieties is its excellent taste. Very popular variety in household plots. It is unpretentious and tolerates drought.

Varieties that are absolutely unsuitable for salting are Cromon and Amager. They are good in that they do not burst and are stored fresh until the end of spring.

The choice of heads of cabbage

Only late varieties are well suited. It is better to refuse from the Chinese and Dutch, since they are not suitable for salting. It is good if it will be cabbage grown on its own when there is complete confidence in the quality and safety of the product.

Various signs tell us a lot. They tell a person what to do, what to do in a particular case. Following such information, you can easily perform any task, including those related to cooking and cooking pickles. For example, many people want to know when to pickle cabbage according to popular beliefs. After all, this will help to make the dish really tasty, crunchy and aromatic. But what kind of person does not like sauerkraut with caraway seeds, or apples? This is a universal dish, which can be served as an appetizer, and used to make sour cabbage soup.

When do you need to ferment cabbage according to popular beliefs?

According to popular claims, this preparation should be done on the days of the full moon. You can identify them by the lunar calendar. Great if these dates fall on Wednesday, Friday, or Saturday. It is believed that in compliance with this national sign, pickling cabbage will pass quickly and easily, and the dish itself will turn out to be very crispy. Is this really so, it’s hard to say. But many people say that this statement really "works" and when the cabbage is fermented according to this sign, it turns out to be more juicy and crispy. Although, there are those people who argue that salting in the full moon, on the contrary, is impossible. This supposedly means spoiling the dish. Which one will believe is unknown. There are fans of one approach, and another.

If you decide to still trust that salt should be salted at the full moon, but it is not close, and harvesting is required now, do not worry. There are other better days for pickling cabbage according to signs. These dates include the so-called "men's days of the week." It is Monday, Tuesday and Thursday. By the way, according to popular beliefs, it is considered ideal if they fall on a new moon.

On these days, you can calmly engage in the fermentation of cabbage. It will turn out no worse than the one that will be cooked in the full moon. Many people, by the way, prefer to wait, which will happen on the "men's day" and do the workpieces on that date. According to them, cabbage is even better than in the full moon.

Which of the people will believe, each person must decide independently. However, many families have their own traditions, including those related to salting cabbage. Whether to use these “tips” or not, is up to you.

Few people think about when it is better to ferment cabbage on the lunar calendar, without attaching special significance to this. It turns out that this information is still of great importance, both for the final taste of the product and for its benefit.

The benefits of sauerkraut

Harvesting for the winter from the above vegetable is not only extremely tasty, but also very healthy. It turns out that sauerkraut has the following properties:

• possesses a general strengthening effect;
• has an anti-inflammatory effect;
• it is an excellent antimicrobial, anticarcinogenic and analgesic;
• improves the functioning of the digestive system and the system as a whole;
• acts as a laxative.

In order for this vegetable to turn out to be quite tasty and retain its properties, there is a certain time when it is better to ferment cabbage according to the lunar calendar. If this process is carried out on “undesirable” days, the workpiece will quickly deteriorate and become moldy, in addition, it will be completely tasteless and unprofitable.

When is it better to ferment cabbage according to the lunar calendar?

The end of autumn - cabbage season. This is a great time to make sauerkraut. In most cases, a special day is not selected for this process. But in vain! It turns out that there are days when it is better to ferment cabbage according to the lunar calendar, then it will be more crispy and tasty. And at some time of the week to complete this process is completely undesirable.

Experts say that her 5-6 day is the best time to ferment cabbage. Also of particular importance is what days to ferment the cabbage. More suitable for this process are Monday, Tuesday and Thursday (the so-called

Tasty and crispy sauerkraut will come out even when the Moon passes through such zodiac signs as Capricorn, Sagittarius, Leo, Taurus and Aries.

Learning to ferment cabbage

As a harvesting of this vegetable is quite simple and does not contain complex ingredients. To do this, you will need:

• white cabbage;
• carrot;
• spices (bay leaf, black pepper with peas, horseradish and currant leaves, several branches of dill).

For winter? Pretty simple if you stick to the following guidelines.

Wash the cabbage, peel the top leaves and chop about 5 mm thick.

Wash and peel the carrots. A coarse grater is perfect for chopping it.

At the bottom of the container into which you will fold the cabbage, you need to lay out part of the above seasonings. Mix cabbage and carrots, salt and mash hands. Then, in several layers, you need to ram the vegetables in a barrel or tub.

It is important not to forget to remove the foam that will form during the fermentation of cabbage. A week later, you can safely eat.

If you are interested in the question of when it is better to ferment cabbage according to the lunar calendar, remember the following recommendations:

• The full moon is the most inopportune moment for this process. The cabbage will turn out too acidic and soft, quickly deteriorate.
• This vegetable is covered with mold if it is fermented on the days of the week when the Moon passes along such zodiac signs as Pisces, Virgo and Cancer. Cabbage turns out to be completely tasteless and is not stored for long.
• It is not recommended to ferment cabbage on the days of female menstruation.
• In this process, you can not use non-iodized salt.
• Sauerkraut in a barrel is often undesirable to open. This speeds up the fermentation process, in addition, the vegetable can simply dry out or, as grandmothers say, “weather”.
• In the days of Leo, Cancer and Virgo, it is not permitted to take cabbage from a container. It is believed that this can contribute to the formation of bacteria and the quick drying of the vegetable.

Sauerkraut is extremely beneficial for the human body. To preserve its properties as much as possible, it is important to follow simple recommendations. First of all, it matters on which days to ferment the cabbage. Secondly, some mistakes should be avoided in the cooking process itself.

Now you know when it is better to ferment cabbage according to the lunar calendar, and on what day to do it. Do not ferment cabbage in the days of the FULL MOON, as well as the days when the Moon passes by the signs of Cancer, Virgo, Pisces, otherwise the food will quickly mold and deteriorate. Selenium is found in cabbage and beets.

Just which day is better to choose so that the cabbage is the most crisp and healthy? SAVED Cabbage is a huge source of vitamins and minerals for our body. During fermentation, cabbage is also enriched with organic acids (lactic, acetic).

Thus, sauerkraut has an amazing property to improve complexion and solve skin problems. Sauerkraut is especially useful for metabolic disorders, patients with diabetes mellitus, people suffering from certain gastrointestinal diseases. According to some studies, sauerkraut contains substances that can inhibit the division of malignant cells, especially with tumors of the mammary gland, lungs and intestines.

In folk medicine, sauerkraut and its juice are used for any ailments (from the common cold to serious illnesses such as epilepsy and bronchial asthma). Vitamins contained in cabbage can be stored for a long time, up to a new crop.

How to and when to salt cabbage

It is GOOD to salt and ferment: on the GROWING Moon, it is best in the period immediately after the new moon, on the 3-6th day, and also on the days of the passage of the Moon according to the signs of Aries, Taurus, Leo, Sagittarius and Capricorn. Then the cabbage will be delicious, crispy. To prevent colds, eat at least one tablespoon of cabbage a day. For children, you can cook cabbage with sweet fruits, nuts.

What kind of cabbage to choose for salting

She should always be in brine. How to hear moon prompts in housework or in the garden? How to determine how the moon affects the birth of a child and his fate? If the goal is to ferment cabbage according to the Lunar calendar 2016, then you need to understand how it all works.

If it was a question of preservation for the winter, when vegetables were cut, poured with marinade and rolled up, that is, all processes were stopped, then the lunar calendar would have nothing to do with it. But, when it comes to sauerkraut, which continues to roam, the Lunar calendar will help a lot.

Salted cabbage recipe

As you know, the better the cabbage wanders, the tastier it turns out. Important! The most favorable in the process, when souring cabbage according to the Lunar calendar of 2016 or another year, are the days of the growing moon. That is, those cycles that occur immediately after the new moon. During this period, the fermentation processes are as active as possible and the cabbage is quickly fermented, it will turn out to be crispy, incredibly tasty, and even stored for a long time.

Suitable time for salting

By the way, in the full moon you can also deal with these processes. But the most delicious will be a cabbage, as many housewives claim, which will ferment in the middle of the growing moon's cycle. Well, let's move on from words and general recommendations to specifics.

In October: October 1-15 is an excellent and best period for sauerkraut. The full moon in the second month of autumn will come on October 16, but on days 16 to 25 it is better to refuse to conduct this culinary process.

Salt or ferment cabbage - what could be easier? However, not every family, especially a young one, knows how to quickly and tasty pickle cabbage

In November: the growing moon in the last autumn month of this year falls on the period from 1 to 13 day, respectively, on November 13 there will be a full moon. The given time period at the end of the year shows not only the dates for fermenting cabbage according to the Lunar calendar 2016, but also when any other vegetables can be fermented. For example, apples or eggplant.

At the end of the calendar period, it is useful to know the year 2017, which animal by horoscope: what to meet and what to cook? But it is not recommended to engage in canned food on the growing moon, it is widely believed that rolls of this period will turn out to be tasteless, banks often swell and the taste goes bad.

It is best to ferment the cabbage on the growing moon, especially at the beginning of the phase - it will turn out delicious and crispy. When the moon is in this position, not only cabbage cannot be salted, but also other products, moreover, it is advisable to refuse preservation completely. Absolutely unfavorable days to ferment cabbage in November are November 12-24.