What Russian person does not have a passion for sauerkraut? There are probably no such people. This is the first autumn-winter dish that goes well with potatoes cooked in any form, porridge and meat dishes. There is no need to talk about the benefits of this salted vegetable. Everyone knows about it. Well, if someone is not aware, then we will help fill this knowledge gap. And let's talk about when it is best to salt cabbage and what season is suitable for this process.

Useful microelements

Firstly, this delicacy is an excellent source of vitamin C, considered an invaluable ingredient that helps maintain immunity in the winter. Also in fermentation there are vitamins K and several of those that belong to group B. Among them, B1 - B3, B6, B12. These elements have wound healing, general strengthening and other properties incredibly important for the nervous system. Also in such a product contains the following minerals: iron, boron, potassium, silicon, copper and others.

So when to salt?

Many housewives and hosts ask a difficult question: “When to salt There are several points of view on this score. Supporters of the first argue that this can be done throughout the winter. But it would be better, of course, if you take up such an important event after the first night of frost, t. e. in late autumn. Thus, late cabbage seized by frost will lose its inherent bitterness. It is much easier to store such a dish later.

The second version about when to salt the cabbage, says that to deal with such preparations should be according to the lunar calendar. On the fifth or sixth day after the new moon, pickled vegetable turns out to be the most delicious and crispy. It will be the same if cooked during the New Moon period and provoke the peroxidation and softening of the white-headed.

But there is another little secret about when it is better to salt the cabbage. It is best to cook an appetite so beloved by many in the so-called weeks (Wednesday and Friday), from the beginning of October and always during the growing moon. At this time, the celestial body promotes the reproduction, life, and growth of bacteria necessary for fermentation. The waning moon depresses such processes. Men are recommended to ferment the product in any of the "men's" days.

Note! If a girl decided to do pickles during the critical days, you can’t wait for a tasty cabbage. In any case, our grandmothers still thought so, but it’s worthwhile to listen to folk wisdom. Therefore, it is better to abandon this venture and wait a little.

Crockery, salt, cabbage

When to salt cabbage for the winter - we figured it out. Now it remains to be seen exactly what vegetables, dishes, and salt should be, so that the finished dish turns out to be tasty, crunchy, and healthy.

So, choose the cabbage. It is preferable to choose forks of medium late or late grades. Among gourmets, Glory is popular. Late fruits are easy to recognize thanks to their firm and tight heads of cabbage. They seem to be stuffed with something. Never pick early varieties of vegetables for pickling. Such heads of cabbage are friable and have a green tint. Sour delicacy will turn out the same color that is not quite pleasant and does not promote appetite.

The most universal containers for pickling are considered tubs and barrels of wood. When you need to salt cabbage, it is best to give preference to just such containers. By the way, our grandmothers, great-grandmothers and great-great-grandmothers always cooked winter snacks. If you managed to get such a rarity, then you were incredibly lucky. If not, then an enameled bucket or a jar will do. The only thing that needs to be done is to check the utensils for chips. Plastic food trays can also come in handy. The only things to avoid are aluminum containers. In such shards, cabbage will acquire a metallic flavor and a gray tint.

When choosing a seasoning for pickling heads of cabbage, pay attention to coarse rock salt. She is the best among the rest of the species. in this case is not good. Although it is useful, it will make the cabbage soft.

What else to add?

Every housewife uses her proven recipe for sauerkraut. And she adds her own, favorite ingredients. But we still tell you what you can add to the snack. When salted cabbage, more or less sorted out. Now let's try to clarify which components are suitable for the preparation of the original dish. Naturally, these are the heads of cabbage, and, of course, salt. But still need carrots. So, for ten kilograms of cabbage 300 grams of carrots and 200 grams of salt are required. Such proportions have already been verified and double-checked several thousand times. And if you are a novice mistress who is going to ferment cabbage for the first time, then this calculation should be taken as a basis.

But these are the main components. In addition to them, apples can be put in pickles - whole or chopped into large pieces. Antonovka is an ideal option for this. Delicious cabbage fermented with strong plums, sweet peppers, lingonberries, root celery or cranberries. And to make the dish fragrant, season it with caraway seeds or dill.

Cooking method

So the moment came when you can salt the cabbage: the date is just right, all the kitchen utensils are in place, there are also products. So, everything is ready to proceed directly to the cooking process. We take cabbage and chop it with a knife or chop on a large special grater. If you need to do everything as quickly as possible, then the second device will work best. If aesthetics are important, not speed, then take a knife. Cut the heads into two parts, and then shred against the leaves from the center. Now we put the crushed product into the prepared large bowl.

Grate or chop carrots and other ingredients: apples, berries and more. Mix everything and salt. And now the most pleasant thing in the whole cooking process - you need to roll up your sleeves and mash the cabbage as if kneading the dough. After that, put on a future snack number 1 bends and wait until it turns sour.

Sauerkraut as a medicine

A lot of articles have been written about the useful and healing properties of this product. Such a salad plays the role of a kind of "orderly of the gastrointestinal tract," because the acetic and lactic acids that are present in it inhibit the growth of putrefactive bacteria. And people who are overweight are simply obliged to add this low-calorie delicacy to their diet to help burn fat. It has a lot of fiber. It binds carbohydrates, which contributes to their rapid excretion from the body.

Having dealt with when to salt the cabbage, I would like to know what other useful properties it has. Sour-white vegetable contributes to better digestion, regulates the acid-base balance, and normalizes cholesterol and blood sugar levels.

Caution! May be dangerous

There are a number of diseases in which the use of sauerkraut can be dangerous. Such ailments include: pancreatic pathology, renal failure, hypertension and the formation of gallstones. A high level of organic acids in this salad can trigger an exacerbation of all the above diseases. Also, experts do not advise those who have problems with the thyroid gland to feast on the traditional Russian delicacy.

Enjoy your meal!

How and when to salt the cabbage correctly - the reader already knows. I would also like to mention that this dish is incredibly popular in Ukraine, Germany and France. Therefore, it would probably be wrong to say that this is a primordially Russian dish. And it doesn’t really matter where it comes from. The main thing is that it is incredibly tasty and healthy. Therefore, eat healthy and get vitamins, especially now, when it is winter outside, and the body so needs the missing trace elements.

With the advent of cold weather, many housewives wonder: when to salt cabbage? After all, it is important to choose a good day according to popular beliefs, so that it turns out not only tasty and fragrant, but also healthy and not spoiled by frost. About when and how to salt cabbage on the lunar and ordinary calendar, this article will tell.

Salting cabbage for the winter

Mid-November is considered the best time when salting cabbage is recommended. During this period, most summer residents and gardeners are already finishing harvesting and begin to prepare it for winter storage. And at this time, it is necessary to choose the right moment of salting of cabbage, so that it turns out to be crispy and tasty and stored for a long time, without losing its taste and useful properties.

The basic rules of pickles

Most housewives are of the opinion that you can salt cabbage for the winter at any time. But let's turn to folk signs. From ancient times it was believed that the best moment when it is necessary to salt cabbage is the tenth day after the first frost. Most often, this period begins in late October - early November. It is believed that it is best to take vegetables for pickling directly from the garden. It is then that reactions occur in the leaves of cabbage that turn the acid into sugar, which makes a tasty, fragrant and tender dish.

For salting, it is better to choose the "male" day of the week: Monday, Tuesday, Thursday. In addition, women are strictly forbidden to salt cabbage on critical days. It is also very important to engage in salting in accordance with the lunar calendar. You will learn more about how to do this later.

When to salt cabbage on the lunar calendar?

No matter how skeptics argue, it has long been noticed that the moon plays a significant role in every person’s daily life. So our ancestors have long been watching the movement of the night beauty and her influence on all living things. Thanks to these observations, the majority of signs were created, and a special calendar was compiled. When to salt cabbage on the moon? The best moments for this are the new moon and the first five to six days of the growing moon. It is then that salted cabbage turns out to be as crisp and juicy as possible, and the product is stored longer.

Adverse Moon Days

According to popular observations, the worst period when salt is not strongly recommended is considered the full moon. In addition, it is better to avoid any salting in the first few days of the waning moon. During this period, vegetables are acidic and soft, as well as perishable. On a waning moon, you should not do any conservation at all. Indeed, at this moment there is a huge risk that your banks will explode, and the product will turn out to be far from ideal.

Salting and zodiac signs

Of particular importance in salting cabbage is also given to the position of the moon relative to the signs of the zodiac. So if you want to know when to salt the cabbage, then you should take a closer look at the zodiac constellation in which the heavenly body is located. It is not recommended to salt vegetables when the Moon is under the sign of Pisces, Virgo and Cancer. At this point, there is a high risk that your pickles will mold or deteriorate quickly.

The most favorable days for conservation are when the celestial body is under the influence of Aries, Taurus, Sagittarius, Leo or Capricorn. These zodiac constellations make your cabbage crispy and retain its freshness and juiciness for a long time.

Which cabbage to pick for salting?

Having decided on the time when to salt the cabbage, you must go to the process itself. And here, to achieve a good result, it is very important to choose the best heads. To make a tasty and fragrant product, it is better to choose varieties with a high sugar content.

Particular attention should be paid to the head of cabbage. It is better to choose a snow-white, with a slightly flattened form of forks of late varieties, which has fragile leaves on a break. In this case, the pickle will delight you with its excellent taste and unforgettable aroma. Of course, now it is rather difficult to find such varieties. After all, most farmers prefer to grow a greenish-looking vegetable with hard leaves. The fact is that such varieties are easier to maintain, but, alas, they are not very suitable for pickling.

Particular attention should be paid to the quality of vegetables. If you see that the forks inside are a little rotten, then you should abandon its use in pickling. After all, trimming “bad” places will not save you from the taste of rot. So such savings can only spoil the whole taste of the finished dish.

The choice of dishes for salting

Since ancient times, the best dishes in which cabbage is salted are wooden barrels or tubs. After all, such a container not only perfectly preserves the product, but also gives the dish a specific flavor. In addition, this dish is the most environmentally friendly, not harmful to the human body. All this leads to the fact that now most housewives are returning to the use of wooden dishes in pickling.

If you prefer to use enameled containers, then carefully inspect its inner surface. It should not have chips or damage, because vegetables will be in contact with this dish for a rather long time, thereby causing oxidation of the metal. And there is a chance that harmful substances will get into the products. In addition, the taste of the product will significantly deteriorate.

You can also use glass jars for salting. Vegetables are stored in this dish for a rather long time, and at the same time their taste and nutritional value practically do not change. The only dishes that are highly not recommended for use in cabbage pickles are aluminum containers. The fact is that this metal is oxidized under the influence of lactic acid, which is secreted by vegetables. Which is extremely harmful to the body. In addition, storage in this container gives the dish a grayish tint and a metallic flavor.

How to salt cabbage at home

There are many methods for salting this vegetable, either whole or chopped. And probably, every housewife knows her own, inherited original recipe on how to harvest cabbage for the future. You can salt this vegetable both independently, using only salt, and with the addition of sugar, spices and other vegetables, such as carrots and beets.

Sour-sweet apples, for example Antonovka or Semerenko, will help to add aroma and taste to the dish. In addition, cranberries, which can be replaced with lingonberries, as well as all kinds of spices and seasonings, will help to add an unforgettable taste to this dish. It is also worth mentioning that in the process of salting cabbage, iodized salt cannot be used.

Salt whole cabbage in a barrel

Before you start cooking, you must carefully prepare the container. To do this, rinse the barrels well and pour them with cool boiling water for disinfection. Now we turn to the preparation of vegetables. For salting, it is better to choose the same size of head of late varieties. Rinse the heads well and remove the top layer of leaves to make the vegetables smooth. Now we start laying the forks in the barrel: fill the container, and fill the voids with leaves, which we removed when preparing vegetables. In addition, several horseradish roots, bay leaves and sweet peas can be added to the vegetables.

Next, we proceed to the preparation of brine, with which we will salt the cabbage. Its recipe is quite simple: add 10 g of sodium chloride to 10 liters of water. In this case, in no case do not use iodized, because it is not suitable for salting. Now fill our vegetables with the resulting brine and cover the barrel with a piece of cloth. To do this, it is better to use natural material, such as linen. Now we cover everything with a barrel lid and press it with some kind of cargo. Cabbage will be ready in five days, but it can be stored in this way for more than six months.

Yes, such a belief about women's and men's days has a place to be. But, it is not always possible to observe them. Given that most often, Saturday is a day off, somehow you fit into these rules.

Also, the lunar calendar also somehow plays a role, it is not by chance that our ancestors noticed it.

Do not forget about the quality of cabbage.

I do not find it difficult to answer, because the day does not affect the quality of sauerkraut. Kvasim, when there is time. The taste is not affected. Women's or men's day from the category of rumors of ancient times. Cabbage succeeds if you choose the right variety. We put Antonovka down, a couple of heads of cabbage cut into four parts. Tasty it turns out. If you had to choose, then choose a women's day, a woman kvass, then you need to kvass on a women's day.

I tried to ferment on Tuesday, it turned out soft and not tasty. The next time crumbled on Saturday, the cabbage was excellent. Then after a while on Saturday, it was also delicious and crispy. Although friends say that cabbage is the best day for men. Probably every hostess has an individual approach.

Especially for the answer to this question, I did an experiment, since the question was very interesting.

First fermented cabbage on Friday (Women's Day), then headed out of the same batch on Tuesday (Men's Day). Salt, sugar, cabbage and carrots were weighed on an electronic balance with an accuracy of 1 g., The amount of each component was the same for two experimental samples.

Both on the waning moon, the first time in the sign of Cancer, the second in the sign of Virgo. When fermenting on men's day cabbage juice stood out more. Tasted by three people.

Results: the taste of cabbage salted on the women's and men's day is the same. The cabbage turned out excellent, crispy in both versions. In appearance you can look at the photo.

I never thought that there are good and bad days for cabbage. And it turned out not in vain. Because folk signs here are very controversial. Some say that it is better to ferment cabbage on women's days and it turns out to be softer and tastier, other signs say that it should be fermented on men's days and then the cabbage comes out more crispy.

Still important is the new moon and full moon, that is, the lunar calendar.

This year I can’t devote a lot of time to cabbage right away, I have to ferment it in parts. And it turned out that last week I fermented her on Thursday, that is, on men's day. Exactly a week passed and we tried this cabbage - it turned out very good.

Yesterday was Wednesday and I also fermented several forks. I don’t think that there will be a big difference - cabbage from one batch and all the ingredients coincide, but it's too early to try.

It seems to me that everyone has been aware for a long time that all our actions and life are directly related to lunar rhythms, that cabbage needs to be salted according to the lunar calendar, it can always be found on the Internet. And also the peak periods of the lunar calendar are of great importance, it is undesirable to make any preparations in the full moon or new moon.

And even if the cabbage is fermented on days with a male definition, for example, Tuesday or Thursday, it will be crispy and very appetizing. And if you add lingonberries or horseradish there, you can have apples on the bottom of the barrel, then you should get yummy.

So it is better to turn to the lunar calendar for this purpose and clarify the day.

For a long time I harvested cabbage in feminine day, as a rule, on Friday, but sometimes (rarely, but it happened) punctures ;, the cabbage turned out to be non-crispy and draining quot.

After my mother read (I don’t know, however, in what source) that the cabbage should be fermented on the day when the Feast of the Protection of the Blessed Virgin Mary was celebrated (in 2013 - this was Thursday - you need to adhere to this day until the next holiday), I now only procure it on Thursdays (this applies to 2013-2014), it turns out - wonderful.

Maybe it coincides with the lunar cycle or something else, I don’t know, but for now I adhere to such a

Feminine cabbage, and it is mainly women who cook it, so following the tradition of the trinity, you need to cook it on a women's day.

Well, in general, I only cook if the possibilities coincide with the desire. Opportunities include the availability of all ingredients and time.

We probably subconsciously feel when it is best to start. Suddenly, the thought arose - it would be necessary to ferment cabbage, went out into the yard, the moon seems to be growing, there is cabbage, there is salt, there are seasonings, there is a desire, and there’s nothing to do, then why not ferment it at three in the morning?

Yes, there is such a sign.

My grandmother told me about it, saying that if the vegetables are feminine (cabbage, carrots, beets), then they must be harvested (salt, canned) on a women's day.

If the vegetable is masculine (pepper, cucumber) then salt should be on men's day.

So the best days for fermenting cabbage are Wednesday, Friday and Saturday.

The cabbage turns out to be more crispy and tasty, it seems to be stupid to believe in signs, but this sign really works.

The effect of the moon and lunar phases on a person and the world around him has been known for a long time, and often people take into account the lunar calendar in everyday life, especially during gardening, when solving household issues, including during winter preparations. For example, some housewives claim that if you pickle cabbage on the lunar calendar, then there will be more chances to get a tasty and healthy dish in the end. Is it so?

Whether or not to consider the lunar calendar in the kitchen, each experienced housewife decides for herself. In order to get a good result, it’s important not only and not so much the right lunar day, but a good proven recipe and experience.

Not all housewives know that there is a difference between pickling and pickling vegetables, including cabbage. In fact, the two processes are similar, but there is a significant difference between them. For salting, a greater amount of salt is used than for pickling, and the salting process lasts about 3-5 days. A large amount of salt limits the fermentation process, thereby reducing the amount of lactic acid. Thanks to this, salted vegetables have a longer shelf life.

Fermentation of vegetables takes about two weeks, salt is used in small quantities so as not to inhibit the action of lactic acid bacteria. As with salting, and when pickling cabbage, it turns out juicy, crispy and very useful. But sauerkraut is still more useful because it contains a relatively small amount of salt, which means that it can even be consumed safely by those who suffer from diseases of the kidneys and the cardiovascular system.

The use of sauerkraut and salted cabbage has a beneficial effect on the gastrointestinal tract, cleanses the body of toxins, normalizes the amount of cholesterol in the blood, and helps to cope with vitamin deficiency in the autumn-winter period. In the process of salting and pickling, lactic acid bacteria enrich cabbage with B vitamins, including the production of vitamin B12 - the most important vitamin for preserving beauty and health.

How to salt cabbage on the lunar calendar: product selection

When choosing cabbage for salting, you should take strong, taut white cabbage of late varieties. It is better to refuse Dutch or Chinese cabbage, as it is not suitable for salting. A large amount of nitrates also negatively affects the quality and taste of the product, but you can be completely sure only in self-grown cabbage . If the cabbage is bought at the market or in the store, then before eating, you should clean it from the top contaminated sluggish leaves and try. Bitterness is not a good sign, it is better not to ferment and not to salt such cabbage.

Cutting the forks, you need to make sure that it is not affected by rot. If there are lesions, then do not try to cut them off - such savings will only spoil the taste of the finished dish. It is important to choose the right salt - it is best to use rock salt of medium or coarse grinding, iodized salt will not work.

A simple recipe is a great result.

Having chosen a favorable lunar day and products, you should decide on the recipe. There are a lot of recipes, and each experienced housewife has his own, for beginners it is better to choose a simple and proven method. Strict adherence to the technology will guarantee an excellent result, regardless of the day of preparation of the workpiece. If you take a different amount of cabbage, then you need to take into account that salt should be about 2% of the mass of vegetables, this is the optimal amount for high-quality and tasty salting.

Products:

• white cabbage - 2-3 medium-sized forks;
• carrots - 3-4 pieces;
• salt - 2 tablespoons with a slide;
• black pepper peas - 15-20 peas;
• bay leaf - 2-3 pieces.

Cut the cabbage into four parts and finely chop long strips. You can use a sharpened knife, special chopping devices or a food processor. The width of the strips should be at least one and a half centimeters. Grate the carrots. Then put the vegetables in a bowl or enamel pan, add salt and mix well with your hands, squeezing with your palms, so that the cabbage softens and gives juice.

Vegetables can be left in a saucepan or transferred to another convenient clean dish, then tamped tightly, adding peppers between the layers (you can crush it a little before) and bay leaf . From above, you need to put the load and take it to a cool, but not cold place (about 18-20 degrees of heat). An important condition for successful salting and pickling is the cleanliness of the dishes, hands and tables used during the preparation of cabbage.

The process of salting cabbage has already begun. Now it is necessary to release the resulting gas bubbles every day, for this you need to remove the load and use a clean knife or spoke to pierce the cabbage in several places to the bottom. Three days later, the cabbage brine becomes transparent, the vegetable mass settles. This means that it is time to remove the cabbage in a cool place where the fermentation process stops. If this is not done, then the cabbage can peroxide and deteriorate.

Cabbage can be safely called the most important product in the human diet. Sauerkraut is no exception. Cooked according to the best recipes, it turns out to be surprisingly tasty. The healing properties of this vegetable were known in ancient Greece. Juice from its leaves helps in the treatment of colitis, gastritis, stomach ulcers and 12 duodenal ulcers. It helps to get rid of constipation and liver diseases, eliminates edema, heals purulent wounds. Cabbage juice is able to rejuvenate the skin, so it is used in the manufacture of cosmetic masks and other skin care products.

Benefit

You can eat different types of cabbage: red and white cabbage, Brussels and Savoy, broccoli and Beijing, cauliflower and many other varieties. This vegetable can be prepared a large number of various dishes, but sauerkraut is considered the leader in this menu. This is a very tasty product that can be used as an independent dish, or used as a side dish for meat dishes. From pickled vegetables make the filling for pies, pancakes, dumplings, etc.

In winter, such a product is an indispensable source of vitamin C. In addition, the vegetable contains essential trace elements for the human body - zinc, iodine and magnesium. It helps to regulate the metabolism and normalizes the intestinal microflora, enriches the body with valuable enzymes and microorganisms.

Traditional medicine recommends using sauerkraut for various ailments. With its help, healers cure not only a common cold, but also such serious diseases as bronchial asthma and even epilepsy. The fermented vegetable helps with vitamin deficiency, fever, gastritis, hemorrhoids, burns, cuts, insect bites. It is indispensable for heartburn, liver diseases and other diseases.

As scientists have found, sauerkraut has specific substances that can stop the growth of cancer cells. This is especially true in the case when malignant neoplasms formed in the intestines, lungs, mammary glands. In addition, pickled vegetable returns masculine strength.

How to choose cabbage for fermentation?

To ferment a vegetable, it is prepared in various ways:

• chopped with a knife or a special shredder;
• finely chopped with a chopper in a special wooden trough;
• cut in halves or quarters.

The main ingredients for pickling are salt and cabbage. Additives can be varied: bay leaves, carrots, apples, cranberries, dill seeds, caraway seeds, allspice, pumpkin, beets and much more. Very important, which cabbage to use. It is best to choose late varieties for this. Forks should be with crispy, white and juicy leaves. For the starter culture, many housewives choose large heads of cabbage, as there will be much less waste from them than from two small ones.

When is the best time to ferment cabbage?

What number should sauerkraut? In Russia, it began to ferment in different ways and it depended on the region. In some parts of this started after September 27, that is, after the celebration of such a church holiday as the Exaltation of the Cross of the Lord. Residents of other regions began to ferment the vegetable no earlier than Sergius Day, which falls on October 8.

It is best to ferment vegetables on the lunar calendar, because there are favorable and unfavorable days for this. The full moon is considered the most unfavorable time, since the vegetable turns out to be soft, tasteless and quickly deteriorates. In such a period, it is forbidden to salt all other products except beets. In addition, it is worth abandoning conservation when the moon is under the sign of Virgo, Cancer and Pisces. Products cooked under these signs deteriorate very quickly and become moldy.

It is best to salt the cabbage on the waning phase of the moon, immediately after the new moon, usually on the third or sixth day. And sour this vegetable preferably on the growing moon, especially if it is under such signs as Taurus, Aries, Sagittarius, Leo, Capricorn. Fermented cabbage on such days is crispy, delicious and stored for a very long time. If it is salted in days under such signs, then it should be removed under them. If you get it on adverse days, it is likely that it will dry out and bacteria will form.

How to ferment cabbage?

How to ferment cabbage so that it turns out delicious? The best option involves the following ingredients:

• cabbage - 10 kg;
• salt - 200 g.

The selected vegetable is peeled, chopped or chopped, ground with salt, add the necessary amount of carrots or other "flavor enhancers" to it and put into a prepared container. Cabbage is laid n in small portions and ramming her fist  or a special wooden pusher. This is necessary so that between the layers there is as little air as possible. After the last layer has been laid, clean cabbage leaves are placed on top, and they are covered with a dense cloth made of natural fabric. A flat plate of the right size is placed in a container over the cabbage, and oppression is installed on it - a liter or two-liter jar of water. If the vegetable is very juicy, then the plate immediately fills with the allocated juice, which is not worth removing.

How many days do cabbage ferment?

Now this vegetable should ferment. For this, the container is left at room temperature for 5 to 7 days. Every day should be removed oppression with a plate  and pierce the cabbage to the bottom, best with a wooden stick. It helps get away the bitterness. Every day the amount of juice covering the plate will be less and less. After a while, the cabbage will smell like sauerkraut, then it is cleaned in a cold place for fermentation.

Thus, sauerkraut is not so simple. To do this, you need to know the correct days and phases of the moon, only in this case it turns out to be very tasty and crispy. Sauerkraut for the winter is a wonderful Russian tradition, thanks to which the body receives all the necessary vitamins in the cold season.