When is it better to ferment (salt) cabbage according to the lunar calendar

Cabbage has been fermented in Our Country for a long time. In a time when refrigerators did not yet exist, this was a great way to keep a healthy product until spring. When fermenting this vegetable, the process of lactic acid fermentation occurs with the formation of lactic acid. It is a natural substance present in the human body. It is the end product of glucose breakdown and is excreted through the kidneys.

Benefits of sauerkraut

Lactic acid not only does not pose any harm to humans, but also brings great benefits, as it is an antiseptic and inhibits the reproduction of pathological microorganisms in the intestine, and prevents fermentation processes.

Cabbage is a very useful product. Many different vitamins, including rare ones, a rich mineral composition and a considerable amount of fiber make it indispensable in nutrition, it should be eaten as often as possible. The lactic acid contained in sauerkraut gives it its beneficial properties. The brine contained in the product is also useful. It is formed from cabbage juice and contains many vitamins and minerals. And vitamin C, which is abundant in this vegetable, is stored in sauerkraut without loss. Whereas in fresh heads of cabbage its content during storage greatly decreases over time.

What kind of cabbage can be pickled

Not all varieties of cabbage are suitable for pickling. In order for it to give a quality product when fermented, the vegetable must have a sufficient content of sugars. In this case, the process of lactic acid fermentation will be most successful. This condition is met by varieties that ripen in the middle and late periods.

Late-ripening varieties are also not all suitable for fermentation. Many late varieties of this vegetable are intended for winter storage. Immediately after harvest, such cabbage contains few sugars, its leaves are not juicy enough, so high-quality fermentation cannot be obtained from it. But after a couple of months of storage, it is already quite suitable for these purposes, as it manages to accumulate the sugar necessary for fermentation.

The best varieties for salting are domestic: Nadezhda, Belorusskaya, Slava, Gift, Kharkov winter, Moscow late. Especially good is sauerkraut, made from old domestic varieties of Slava and Belorusskaya. Suitability for pickling is easy to determine by appearance and taste. The head of cabbage should be almost white, the leaves are juicy and sweet.

The first time from varieties that are planted specifically for fermentation. A few months later, when the first batch is over, ferment some of the heads of cabbage left for storage. So, cabbage will not peroxide and will always be of high quality.

When is the best time to pickle cabbage?

Mid-season varieties of this vegetable begin to ripen in September. It is possible to ferment cabbage during these periods if there is a cold place to store the product. By the end of October, late varieties are completely ready for use. For fermentation, heads of cabbage, slightly seized by a light frost, are more suitable. It will not be stored fresh for a long time, but it will pick up more sugars, which is very important for fermentation.

In order for sauerkraut to be truly tasty and crispy, have useful properties and be stored until spring, it is very important to observe the correct time for pickling. Our ancestors knew this, so they cooked the vegetable only on the growing moon and on certain days. The fifth and sixth days of the lunar calendar are most suitable for this. The sign of the zodiac under which this day is located is also very important. The days when the Moon passes the signs of Cancer, Pisces and especially Virgo are absolutely not suitable for pickling. The most suitable days are Aries, Sagittarius, Taurus. But the most delicious is cabbage fermented in Capricorn.

Moon influence

Despite the fact that scientific and technological progress has firmly entered our lives, many gardeners, gardeners and flower growers still perform many activities, referring to the lunar calendar. And this is no accident. The quantity and quality of the crop depends on what phase the moon is in.

This factor also matters when pickling cabbage. Our grandmothers also picked days favorable for pickling, so that the cabbage was crispy, tasty and did not become soft during salting and long-term storage.

The best dates for fermenting cabbage in 2021

When choosing the optimal time when it is better to pickle cabbage in 2021, its ripening period is more influenced. For example, mid-season varieties can already be fermented in mid-late September, but varieties with late ripening earlier than early-mid October should not be salted.

Of considerable importance in determining the timing are the phases of the moon. The best period for harvesting sauerkraut is the growing moon, starting from the fourth day. On the fifth day from the new moon, you can start pickling. On the full moon, new moon and the waning moon, it is better not to engage in preparations and postpone this important event.

As for the zodiac calendar, there are also some nuances here:

• you can do salting if the moon is in the signs: Aries, Taurus, Leo, Sagittarius, Capricorn;
• it is undesirable to ferment cabbage if the moon is in the signs: Pisces, Cancer, Virgo.

There are a few more folk signs when it is possible or not to ferment cabbage:

• you can’t harvest sauerkraut until the Feast of the Exaltation, which is celebrated on September 27;
• you can’t ferment cabbage on the full moon and new moon – the product will turn out tasteless and soft;
• Monday, Tuesday and Thursday are the best days of the week for pickling and salting (the so-called “men’s days”);
• women should not be engaged in salting cabbage on critical days;
• on Friday, it is undesirable to start fermenting cabbage – the product will be spoiled and will not be stored for a long time.

Early cabbage for sauerkraut

Early varieties of cabbage are not suitable for sauerkraut. But there is an exception to this rule. There is a variety of this vegetable, which, when fermented, keeps well and is of good quality. This is number one Polar 206. It belongs to the medium early and ripens in 80-120 days after germination. You can treat yourself to such sauerkraut at the end of July and August. The best time according to the lunar calendar for its preparation: in July – the 30th and 31st, and in August from the 1st to the 6th.

When is the best time to cut cabbage for sauerkraut?

To obtain high quality sauerkraut, it is important not only to cook it on the optimal day according to the lunar calendar, but also to cut it at the best possible time. In order for the workpiece to turn out to be of high quality, the vegetable must be juicy. Most juice in vegetables, on the growing Moon in water signs: Cancer, Pisces, Scorpio. Cabbage cut these days will not be kept fresh for a long time, but it is most suitable for fermentation. Of course, only those people who have grown it themselves can choose the timing for harvesting heads.

If you cook sauerkraut in compliance with all the rules, it will not only be stored for a long time, but will also become a source of vitamins and minerals in the winter. Excellent taste qualities will allow you to eat it raw and cook a lot of delicious dishes.