Since ancient times, sauerkraut was considered one of the most popular and common snacks in Russia. She was served both at ceremonial events and at everyday feasts. Currently, this dish is also in great demand. From year to year, housewives harvest a large amount of sauerkraut using a traditional or their own recipe.

In order to properly prepare this dish, it is important to fulfill all the conditions of salting. You should find the right forks, observe the correct proportions of all the ingredients, and most importantly, choose a favorable day for salting. The last parameter when fermenting has long been attached great importance. There are many rules and signs that help determine the appropriate days for the preparation of this dish. Let's try to understand this issue in more detail.

Favorable days for salting cabbage

Lunar calendar salting

There are no scientific grounds for the influence of the lunar phase on the taste and quality of sauerkraut. Our ancestors were hardly waiting for the exact date of the calendar in order to prepare a delicious snack. However, adhering to the lunar calendar when cooking really makes this dish several times tastier.

The best time for salting is considered a day or the third, sixth day after a new moon cycle. On the contrary, it is better for fermentation wait for the phase of the waning moon. Astrologers have calculated that the coincidence of the position of the Earth’s satellite with the specific signs of the zodiac: Capricorn, Leo, Aries, Sagittarius and Taurus - provides long-term storage and excellent taste of the product. You need to start to use pickled appetizer on days of the same position of the moon. And also there is a belief, on the basis of which, salt must be salted on the tenth day after the first frost. As a rule, these days are in October, November and December, the starting point can be considered the feast of the Protection of the Mother of God.

The lunar calendar also provides days on which it is not recommended to salt or ferment any products. Adverse cooking times include: full moon; days in the position of the moon under the signs of Virgo, Cancer or Pisces; the first day after frost.

Other folk signs for pickling cabbage

In addition to taking into account the lunar cycle when fermenting this product, other signs are often used in the people. According to popular beliefs, all days of the week are divided into male and female. Men’s include Monday, Tuesday, and Thursday, and women’s include Wednesday, Friday, and Saturday. Sunday is considered a neutral day, not belonging to any group. Pickling and pickling cabbage is customary to do on men's days or on Sunday.

To prepare the perfect salted and sauerkraut, it is not enough just to take into account the phase of the moon and folk signs. The taste and appearance of the cooked product depends on the quality of the main ingredient and the recipe used.

How to choose the right cabbage?

When choosing cabbage for salting, you should use the following recommendations:

• The forks should be tight, tight.
• The shape of the head is oval and slightly flattened
• The best varieties are late-ripening, they are the most dense and juicy
• Dutch and Chinese cabbage varieties are unacceptable, as their leaves do not have the desired texture
• A product from your own garden is the best option. When making a purchase in a market or store, you cannot be completely sure that there are no chemicals in the product. Excess nitrates will affect the fermentation and taste of the product.
• Before salting, try cabbage. The taste should be typical sweetish. A bitter or other taste should alert.
• The forks should be intact. Flabby and dark leaves indicate poor quality.

Traditional sauerkraut recipe

There are many recipes for sauerkraut and salted cabbage: from traditional options with a small amount of ingredients, to exotic with hot spices or lingonberries. Depending on the tastes and preferences, you can choose the optimal recipe. Housewives who regularly pickle have their own proven recipes for this dish. But if you want to get an excellent result from the very first time, it is better to use a simple proven recipe.

For cooking you will need:

Prepared cabbage must be finely chopped with a special knife. Grind the peeled carrots on a coarse grater. Fold all the prepared vegetables into a large container: an enameled pan or a bowl. Mix of cabbage and carrots pour salt and mix well. When stirring, it is important to mechanically expose the cabbage with your hands. Such actions provoke the release of juice, which in the future will be a brine.

Put a load on a container with a snack, for example, a three-liter jar filled with water. Put in a cool dark place.

Observe the lunar calendar and signs for the preparation of this snack, or not, each housewife will be able to decide for herself. But observing all the rules of cooking a dish affects the end result already because it invested strength, desire and time.

Many housewives spend a lot of time and energy preparing preparations for the winter. And, of course, it is very disappointing when such dishes fail. One has only to deviate a little from the recipe or accidentally use products of not high enough quality, as all the work goes down the drain. But in order for the preparations to be really successful, tasty and stored for a long time, it is worth not only to prepare them in accordance with the recipe and from high-quality products, but also at a certain time of the month, in accordance with the lunar calendar. Let's clarify when you need to ferment cabbage on the lunar calendar?

For a long time, people have knowledge that the moon and lunar phases have a direct impact on man and his life. Therefore, the lunar calendar is used in solving many domestic issues, including the preparation of blanks for the winter.

Mistresses have long noticed that cabbage fermented in the full moon turns out to be tasteless and / or quickly deteriorates. It can become soft and too acidic, and even mold.

According to the lunar calendar, it is not necessary to carry out the fermentation of cabbage on the days of the full moon, as well as during the passage of the moon along such zodiac signs as Cancer, Pisces and Virgo.

A great time for fermentation will be the days of the growing moon, namely the period on the new moon and after it. It is also worth doing such a preparation when the moon passes through such zodiac signs as Aries, Taurus, Leo, Sagittarius and Capricorn. Such cabbage is much more likely to turn out to be very tasty, fragrant and crispy, and also stored for a long time.

What is the lunar calendar to ferment cabbage?

In November 2016, you can ferment cabbage in the first days - from the first to the eighth of November. After the moon enters into the sign of Pisces, therefore it is better not to start preparations. But already on the eleventh, the moon enters into the sign of Aries, so cabbage can be fermented up to the thirteenth, inclusive.

On November twenty-ninth, a new phase of the moon begins, that is, the very next day you can do the fermentation of cabbage. The favorable period lasts until the fifth of December, inclusive, and the next day the moon enters into the sign of Pisces, that is, it is better to refrain from leaven until the ninth of December and continue until the thirteenth of December inclusive.

Thus, you can calculate the dates you need for home canning in any month and in any year. You only need to know that one period of a complete change of phases of the moon takes about twenty nine to thirty days. The first lunar phase - the growing moon - lasts fourteen days.

For example, in September 2017, it is best to engage in leaven of cabbage in the first days - from the first to the fourth. On September 5, the moon enters the Pisces phase, which is considered not a very suitable time for homemade preparations. You can also ferment cabbage from September 21 (when the moon enters a new full phase) and through October 2 (until the moon enters the Pisces phase). The next favorable period for harvesting occurs on the 20th of October and lasts through the twenty-ninth of October inclusive. Some favorable days will be in early November - from the first to the third, and closer to the end of this month - from the nineteenth to twenty-fifth, and from November twenty-ninth to the second of December inclusive. Also in 2017, sauerkraut can be tackled closer to the New Year - from the nineteenth to the twenty-third of December, and then from the twenty-sixth to the thirty-first.

In September 2018, it is best to sow cabbage from the tenth to twenty second day. In October: from tenth to nineteenth, and from twenty-second to twenty-fourth. Further, the optimal dates for sauerkraut will be the eighth to fifteenth of November, and the nineteenth to twenty second of November. In December, it is worth doing such preparations from the eighth to the thirteenth, and also from the sixteenth to twenty-first.

Even when to ferment cabbage on the lunar calendar?

If you look at the fall of 2020, the best dates for the leaven of cabbage will be the eighteenth to twenty-eighth of September, the seventeenth to twenty-fifth of October, the sixteenth to twenty-first of November, and the twenty-fifth to twenty-ninth of November. Sauerkraut can also be dealt with in December 2020 - from the fifteenth to nineteenth, and from the twenty second to twenty eighth.

In the fall of 2025, it is worthwhile to engage in harvesting from the first to the sixth of September, from the twenty-second of September to the third of October, from the twenty-second of October to the thirty-first of October, from the twenty-first of November to the twenty-seventh of November, and also from the thirty of November to the fourth of December. Also, sauerkraut will succeed from December twenty-first to December twenty-fourth, and from December twenty-seventh to December thirty-first inclusive.

If you look at the fall of 2030, it is best to sow cabbage from September 1 to September 9, from September twenty-eighth to October sixth, from October twenty-seventh to November third, and also from November sixth to November ninth. Also, a great time for sauerkraut will be the period from November twenty-sixth to November thirty, from December third to December ninth, from twenty-fifth to December twenty-seventh.

So, in each month there are several favorable days for the preparation of homemade sauerkraut. And nothing will stop you from trusting the experience of the ancestors and the influence of the moon, and preparing a really tasty piece.

Cabbage is one of the most healthy vegetables. It contains a large amount of fiber, vitamins of groups A, B, E, P, and in terms of vitamin C content it can compete with lemon! Have you noticed that as soon as autumn comes, the body immediately “requires” sauerkraut?

And all because he understands that for the winter it is simply necessary to stock up on vitamins. It is interesting, but in Russia, on October 8, celebrated the holiday of Sergey the skit.

On this day, the hostesses fermented cabbage, and all kinds of tales were sentenced. Today, nobody celebrates this holiday and the fermentation process is completely different, but nevertheless, it is important to know exactly when to know - when the cabbage is fermented for winter.

Before you start fermenting cabbage for the winter, you need to choose the head of cabbage correctly. Ever since the time of Russia, the hostesses with particular responsibility approached this occupation.

It is recommended to take a cabbage not large (medium size), white or greenish, round, elastic and juicy. The vegetable must have the optimal amount of sugar for the fermentation and souring process to be successful. This condition is met by varieties of cabbage, which ripen late.

Never use cabbage that has ripened too early for starter - it turns out not to be crispy and quickly deteriorates.

See that cabbage leaves are not damaged, they are not bitten by insects, and rot should not be. This does not mean that if there is one hole on the head, it is not suitable for souring cabbage for the winter.

Just remove it and do not use in the leaven. See also how cabbage is useful - its beneficial properties and vitamins for health.

Mid-season cabbage varieties begin to sour in September. But you need to store such a blank only in a cold place.
  Late-ripening varieties by the end of October, as a rule, already “reach” and are completely ready for pickling.

For this purpose, you can even use heads of cabbage, a little grabbed by the first frost. They will not be stored, but for fermentation - that's it!

It is believed that the moon affects the quality and duration of storage of sauerkraut. There are complex calculations for the phases of the moon and the signs of the zodiac. And here the lunar calendars come to the aid of the hostesses. Let's look at the dates in two of them.

The lunar calendar from the magazine "My Beautiful Cottage", which we regularly write out, says:
  In October 2017, sauerkraut is best on October 10
  But on October 15, you can’t sow cabbage.
  October 12 is a good day to collect cabbage.
  October 25th is marked on the calendar as “Cabbage Day!”

The lunar calendar on the Fermilon website states that:
  In October 2017, dates from October 22 to October 27 are considered favorable days for sauerkraut, and the best day is October 27!
  In November, sauerkraut is also possible, and it is better to do this from November 1 to 3, from November 21 to 23 and from November 29 to 30. And the most favorable time for this is November 22!
  In the month of December we will be kvas from 26 to 29 day.
  Days of the week when sauerkraut:
  In fermentation, you can also focus on the days of the week. It is believed that cabbage cooked on women's days (Wednesday, Friday, Saturday) will impress with its taste and will be stored for a long time.

GURIAN CABBAGE (Caucasian cuisine)

White cabbage - 3 kg; beets - 500 g; wine vinegar (red) - 2 tbsp. l .; sugar - 3 tbsp. l .; coriander seeds - 1 tbsp. l .; black pepper peas - 10 pcs.; cloves - 10 pcs.; salt - 1 tbsp. l

Cut the cabbage into 6-8 parts without cutting the stalk.

Peel the beets and cut into thin circles.

Sterilize a 3 liter jar. Lay cabbage and beets in layers.

In a pan of 1 liter of water, put salt, sugar, vinegar, coriander, pepper and cloves. Bring to a boil, pour hot cabbage on the marinade.

Keep at room temperature for 5 days.

Then store in a cool, dark place, refrigerator.

Those who like to be sharp, put 1-2 hot red peppers, cut in half, in a jar.

Classic crispy sauerkraut

On a 3-liter jar: cabbage - 3 kg; carrots - 2 medium; salt - 70 g; bay leaf - 10 pcs.; black pepper peas - 10 pcs.

My cabbage and carrots. Shred the cabbage, and rub the carrots on a coarse grater.

Mix cabbage and carrots, add salt. It should be slightly saltier than usual in a salad, so when salt, try the cabbage to taste.

Add bay leaf and peppercorns and mix again.

It is good to grind everything with your hands and tamp it into a jar, very tightly - with a fist or a crush (each layer), the jar should be filled to the very top.

We put a jar of cabbage in a deep plate and leave it on the table for three to four days. Cabbage wanders at a temperature of about 20 - 21 0C.

Once or twice a day, you need to pierce the cabbage in several places to the very bottom to release the accumulated gas (if this is not done, the cabbage will be bitter). You can pierce with a long knife or a wooden stick.

The jar should be covered with a lid! (but not completely closed).

After 3-4 days, close the jar of cabbage with a capron lid and put it in the refrigerator. In the cold, the fermentation process will end.

SPECIAL CABBAGE OF FAST COOKING

Chop 2 kg of fresh cabbage, grate 3-4 carrots on a coarse grater, cut 4 cloves of large winter garlic.

Pour the marinade slightly cooled: 1 liter of water - 1/2 cup sugar, 2 tbsp coarse salt with a slide, 10 pieces of pepper peas, 5 cloves, 4 pcs. bay leaf - boil for 10 minutes, add 1/2 cup vegetable oil and 1/2 cup 9% vinegar.

Press the oppressor until completely cooled, transfer to a 3-liter jar and put in the refrigerator for a day. Then the cabbage is ready to eat. In the refrigerator, it is well stored under an ordinary lid, but it will not be required -)

KOREAN WINTER SALAD

• 2 kg shredded white cabbage;
• 1.5 kg of grated carrots;
• 350 g onions, cut into rings and half rings;
• 150-200 g of peeled garlic;
• 125 g of sugar; 2 tbsp. l salts;
• 250 ml of 9% vinegar (or 175 ml of water + 75 ml of 70% vinegar essence;
• 250 ml of vegetable oil; 1.5 tsp red pepper;
• 2 tsp ground black pepper;
• 4 tsp ground coriander;
• if desired, you can also add spices to your taste, for example cardamom, dried basil, turmeric, ginger, ground bay leaf.

Store all chopped vegetables in a large basin, squeeze garlic in it, sprinkle with salt and sugar, pour oil and vinegar, add spices. And gently mix with handles, but do not crush! Next, the salad is laid out in clean jars, closed with plastic lids and left for a day at room temperature.

Do not eat leftover salad immediately !!! The cabbage in the banks will sag the next day and you will need to add a little to each tank.

Then clean in a cold place.

FAST Cabbage

2 kg of cabbage; 400 g carrots; 4 cloves of garlic; can add apple, beets

Marinade: 150 ml oils; 150 ml of 9% vinegar; 100 grams of sugar; 2 tbsp salts; 3 pcs. bay leaf; 5-6 peas of black pepper; 0.5 l of water.

Chop everything, grate the carrots, cut the garlic into slices. Put tightly in a jar.

Combine all the components for the marinade and boil for 5 minutes. Pour boiling marinade over cabbage.

Ready in the morning!

FLOATED SALAD WITH CABBAGE

Cabbage; Bell pepper; cucumbers Tomatoes onion; parsley - proportions “by eye and tooth”

For pouring: 2 liters of water - 2 tbsp. tablespoons of salt, 6 tbsp. tablespoons of sugar, peppercorns, cloves, bay leaf, acetic acid per 1 jar (0.7 - 1 liter) - 1 / 3-1 / 2 teaspoons.

All vegetables are thoroughly washed. We shred the cabbage, peel the cucumbers and cut into slices with a thickness of 7-8 mm, tomatoes - make a cross-shaped incision, pour over boiling water and peel off. Then cut into thick circles.

Release the pepper from the seeds and cut into rings or wide straws depending on the size of the fruit.

Cut the onion into thick circles and take it apart into rings.

At the bottom of the sterilized cans, put a sprig of parsley, and then lay the vegetables in random order, alternating colors, alternating the colors.

Preparing the fill: dissolve sugar and salt in water, put spices (everything except vinegar), boil for 5 minutes and fill the jars.

After this, we twist the jars, after pouring in acetic acid, turn them on the lid and cover them with something warm (a blanket, a blanket with several additions) for additional self-sterilization.

Dozens of delicious dishes can be prepared from sauerkraut, however, it is also good in itself as a snack, enhancing appetite and normalizing digestion. Bon Appetit!

At the beginning of the active season of pickling and pickling cabbage, I decided to discuss one very topical issue. It causes heated debate among experienced housewives. Therefore, today we will discuss when to salt cabbage in October 2017.

October is the first month when I usually start to grease it. You cannot do without this vitamin yummy in autumn and winter. Crispy, fragrant, sprinkled with fragrant oil! How delicious it is, you lick your fingers!

You probably noticed that once you pickle one hundred percent succeed. She crunches, perfectly stored, brine does not stretch. And the next time it disappoints you, although it is cooked according to the same recipe. It turns out soft, does not crunch, and the pickle stretches. Why is this happening? What is the reason, and what should be done so that salting always succeeds? Let's turn to the old grandmother's methods. And try to explain them in a modern way.

When to ferment cabbage in October 2017 according to the lunar calendar

The best month for preparing a popular dish is October. What are the most suitable days for salting to work out and be crispy? For this we need a lunar calendar. It can now be bought without problems at any kiosk or bookstore. In extreme cases, the Internet will always help out :).

Our grandmothers did not use lunar calendars. But salting was always successful. What's the secret? They just knew that they could salt cabbage or cucumbers in barrels for the winter on the growing moon. We have the opportunity to use the lunar calendar, so let's write out all the favorable October days of 2017 according to the lunar calendar.

Auspicious days in October

• October 1, 2 and 3
• October 23, 24, 25, 26, 27, 28, 29 and 30

I am sure that these days will be enough for you to salt a crisp cabbage enough.

When to salt cabbage in November 2017 according to the lunar calendar

In November, cabbage is best salted at the end of the month.

• From November 19 to 30, the most favorable days for salting.

Both October and November include enough days in which you can safely sour cabbage.

How to choose cabbage for salting

This is a very important point, because the use of summer varieties does not give a good result.
In other words, buy autumn middle and late cabbage varieties. The owners of garden plots have the opportunity to plant the right varieties on the garden. Buyers in the bazaar have to believe the word sellers. Watch carefully that the vegetables are not rotten. The head of cabbage should be firm to the touch, and not frozen. Loose specimens are not suitable for salting.

How to chop

For proper cutting, use special knives or graters. With their help, you finely chop the cabbage, it will ferment perfectly, and will look delicious. The thinner you cut it, the better.

Tip: carrots are best finely chopped or grated on a Korean grater. An ordinary grater is not suitable for this purpose, the color of the finished product may turn red.

Sauerkraut for the winter at home - how much salt

This important question worries every housewife. Why, you ask? Because, if you put a little salt, there will be such a nuisance as "the viscosity of the brine." If the salt is shifted above the norm, the finished product will not want to eat. There is a rule of salt norm, remember and use!

• For a kilogram of cabbage already chopped, you need exactly 20 grams of ordinary rock salt. Accordingly, for 10 kg of chopped mass, 200 grams of salt will be required. Always use a kitchen scale for accuracy.

Tip: Always use regular coarse rock salt. It is better to refuse iodized sea salt right away.

Tasty supplements you can use

The classic recipe does not involve any additives. Many lovers can add the following additives for a change of taste.

1. Thinly sliced \u200b\u200bapples
2. Cranberries
3. Beetroot
4. Lingonberry
5. Prunes
6. Red bell pepper

The main thing is not to overdo it, everything should be in moderation. I told you about the secrets of salting and cooking. You just have to use them in practice and please your home with yummy.

On the site you will find a recipe, use it for health. Send in the comments your recipes and secrets of successful salting. Come on new recipes, always happy!

Discussion: 5 comments

1. Interestingly, and earlier, in the old days, they also salted cabbage, focusing on the lunar calendar? It seems to me that there were some signs, dates, and not a calendar.

   To answer

Sauerkraut is a traditional dish in Russia, so the question of how and when to sauerkraut in 2019 is interesting to many lovers of Russian cuisine. And to make the dish as tasty and healthy as possible, you can focus on the lunar calendar. After all, it has long been observed that the phases of the moon affect not only the growth and development of plants, but also their culinary properties.

Useful properties of sauerkraut

In fairness, it should be noted that sauerkraut is not an original Russian dish. In Russia, it appeared thanks to neighbors from the east - the Chinese and Koreans. They first noticed the property of cabbage becoming much more useful after salting. It has been documented that even the workers at the construction of the Great Wall of China were fed this dish. From there, this wonderful way of harvesting this wonderful vegetable for the future came to us.

There are quite a few recipes for salting cabbage. In Russia, carrots, cranberries, apples, caraway seeds are traditionally used in recipes. This dish is no less popular in other European countries, for example, in Germany, where stewed sauerkraut is used as a side dish for pork legs and is a national dish.

Useful properties of sauerkraut have been noticed for a long time. They are primarily due to its vitamins. Especially there is a lot of vitamin C in it, only 100 g of the dish contains 70 mg of ascorbic acid, and this is the daily norm of an adult. In addition, it includes:

• vitamins A, E, B1 and B2, P, K;
• iron;
• phosphorus;
• zinc;
• calcium;
• magnesium.

Sauerkraut contains pectins, fiber, and organic acids. Such a unique composition makes this dish an excellent means of removing intoxication, stimulating digestion and metabolic processes. Moreover, its calorie content is only 23 kcal per 100 g of product, which allows us to consider it a dietary dish.

Rules for choosing cabbage

In order not to get a sour mess instead of a juicy crispy snack, you need to choose the right grade for salting. Not all of its varieties are suitable for this purpose. Early cabbage, which has a loose head and is completely unsuitable for pickling, is completely excluded. Medium-late and late varieties should be chosen with a dense, well-formed head of cabbage.

Good varieties for making sauerkraut are the following varieties:

• Valentine
• Geneva.
• Anniversary.
• Aggressor.
• Moscow late.
• Kharkov winter.

The first four varieties from this list are hybrid; they are specifically designed for long-term storage. When choosing material for salting and pickling, you should pay attention to the hardness and elasticity of heads of cabbage.

Important! For fermentation, you need to use only white cabbage.

The effect of the moon on the workpiece

The result of sauerkraut is influenced by many factors, including the phases of the moon. It is believed that conservation is not worth it on the waning moon, the taste of the blanks will be far from ideal. Do not do this during the full or minimum moon. At this time, the activity of microorganisms, due to which cabbage is ripened, is at the minimum and maximum level. But on the 5-7th day after the new moon - the best time to make sauerkraut.

Kvassim cabbage on the lunar calendar

The lunar cycle lasts 28 days, so in any month of the year there is a most favorable period for salting cabbage. Own crops usually begin to be salted after the Feast of the Intercession (October 14), however, gardeners do not always immediately process the entire crop.

The late varieties of this vegetable can be stored well fresh until spring, so you can do salting and pickling cabbage later, at any suitable time.

January

The first half of January 2019 falls on the waning moon and is not suitable for preparing sauerkraut. After the new moon on January 17, the moon will begin to grow, so the period from January 20 to 25 is the most suitable. Cabbage salted at this time will be crispy, appetizing and will retain its beneficial properties for a long time.

February

At the end of winter, the body more than ever needs vitamins. Lack of greenery and sunlight contribute to depression, and crispy sauerkraut will help. It is not worth undertaking its preparation in the first half of the month - the waning moon does not contribute to the creation of culinary masterpieces. But the period from February 18 to February 22 in the phase of the growing moon is well suited for salting this vegetable.

Sauerkraut in this period of time has another big plus. The moon at this time will be in the constellations Aries and Taurus, which will improve the taste of the blanks. And fresh cabbage juice will be especially useful to all those who well celebrate the holiday of February 23, since it is one of the most effective means of dealing with a hangover.

March

If stocks of fresh cabbage have remained since the fall from last year, then it's time to process them now. Rising temperatures will soon cause the heads to wither or deteriorate. The new moon this month falls on March 17, so for salting it is better to use the period from March 20 to 26. At this time, the growing moon will be in the signs of Aries and Taurus, and this contributes to the good quality of the blanks.

April

By April, last year's harvest, as a rule, does not remain. Therefore, there is only one way out - to buy fresh white cabbage in a store or in the market. And salting this month is best from 19 to 25.

May

The new moon in May 2019 falls on the 15th. From the beginning of the month to the middle of the month, it is better not to deal with blanks. But the period from May 17 to May 22 is the most suitable for salting.

June

June is the time when new-crop vegetables begin to appear on the shelves. However, they are unsuitable for salting. It is good to use early vegetables fresh, in salads, and slices, however, when they are preserved, they simply creep into porridge. And even the most successful period of the month for this (June 16–20) is unlikely to improve the result.

July

Summer is not the best time to conserve vegetables. Other sources of vitamins are sufficient at this time. For harvesting, the best time is now - the period from July 15 to 21.

August

In August, an early fresh cabbage is just starting to appear on the shelves. It can be salted, but in small quantities for quick consumption. Unfortunately, it is not suitable for long-term storage and pickling. The first decade of the month passes under the sign of the waning moon, so this period is not suitable for blanks. But from August 14 to August 20 is the best time to do home canning.

September

Mid-season varieties ripening in September can already be used for salting and storage. The new moon this month falls on the 9th, so it is not recommended to engage in blanks until this time. The optimal time for this is from September 12 to September 18. It is still too early to do canned cabbage of long storage at this time, but just for quick use.

October

In October, the best time begins for pickling and pickling cabbage for the future. At this time, the late varieties ripen most resistant to long-term storage and processing. October 10-16 is the best time for pickling cabbage, but if necessary, you can do this until the 20th. The moon at this time is in the growth phase, so the workpiece will be useful, nutritious and will be well stored.

November

November is a great time for pickling cabbage for winter storage. At this time, many agricultural enterprises offer their products at the lowest prices, which you should definitely use if you do not have enough of your own crop. Cabbage at this time is ripe and juicy, and the amount of sugar in it is optimal for fermentation. The optimal days for salting cabbage in November are the period from 9 to 15 days.

December

December is a good time to work on harvesting. 2-3 days after the new moon on December 7, you can start processing the crop, if it still remains. You can do this until the end of the second decade of December.

And the result of the work can be fully appreciated already in the New Year holidays.

A video on how to ferment cabbage according to the lunar calendar can be seen below.

When to cut cabbage

In the middle lane, mid-ripening cabbage is removed from the garden in September, and later in mid-October. By this time, the heads of cabbage are fully ripe. It is imperative to leave cover leaves and a stump 3-5 cm long. The leaves will save the head of cabbage from damage during transportation, and it is very convenient to hang the head of cabbage for storage.

When harvesting cabbage, you can focus on the lunar calendar. Harvesting is best on a 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’s better to wait with cleaning.

Conclusion

According to what recipe and when to pick the cabbage in 2019, each gardener decides for himself. In this case, the lunar calendar is not a dogma, it only helps to choose the right time when the workpieces will be as tasty and healthy as possible.