Lunar preparations: favorable days for salting cabbage in October

In the fall comes the harvesting period and harvesting cabbage for the winter. Salted cabbage contains a large amount of vitamins and nutrients important for the body.

There are many recipes for salting cabbage. But on what day is it better to pickle it so that it retains its useful properties, it turns out crispy, juicy and tasty? Experienced housewives are advised to check the lunar calendar. Why to do this and on what days to cut and salt cabbage, we will tell further.

Why rely on the lunar calendar when salting cabbage

Certain phases of the moon affect the movement and properties of fluids on Earth. The position of the companion also affects living organisms such as fermentation bacteria.

They show less activity in the full moon, new moon and waning moon phases. These periods are considered the most unfavorable for salting cabbage. The finished product is soft and tasteless.

Favorable days for cutting pickled cabbage in October

For salting for the winter use mid-ripening and late-ripening varieties of white cabbage... Fruits are harvested during their ripening period. Ripe heads of cabbage are resilient, with leaves tightly adjacent to each other. An important sign of maturity - the crown has become dry and yellow.

Heads off after the first frost... This is necessary so that they freeze slightly, the bitterness disappears. Cut heads of cabbage are stored for two weeks in a cool place: during this time sugar accumulates in them, they become more juicy.

The best time for harvesting are the days when daytime temperature does not exceed + 8 ° С, nighttime - about 0 ° С.

Cutting time for cabbage, depending on the region:

• in central Russia and the Moscow region, heads of cabbage are removed from the beds in early October;
• in the Urals and Siberia, pickled cabbage is cut in the second half of September and early October;
• in the southern regions - at the end of July and the first half of August.

According to the lunar calendar in October 2019 favorable numbers for cutting cabbage: 1, 2, 5, 6, 15, 16, 17.

It is not recommended to cut heads of cabbage in the new moon and full moon... In October 2019, these are the 14th and 28th.

Favorable days for pickling cabbage in October

For a delicious, crispy and juicy snackwhen harvesting cabbage for the winter, it is recommended to take into account favorable days according to the lunar calendar.

Favorable for salting cabbage days when the moon is growing... Especially the fifth and sixth day after the new moon.

The quality of salting is influenced not only by the lunar day, but also by the zodiacal constellations in which the moon is located... It is better to choose the days when she is in the signs of Aries, Taurus, Leo, Sagittarius or Capricorn.
Harvesting heads should be held on Monday, Tuesday, Thursday.

A combination of all these factors is rare.... In October 2019, this will happen on the eighth. Other favorable days for salting cabbage in October 2019 fall on the following numbers: 1, 2, 3, 4, 5, 8, 9, 29, 30, 31.

It is not recommended to salt forks on a full and waning moonand when the Moon is in Cancer, Pisces, Virgo. Unfavorable days in October 2019: 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28.

Favorable and unfavorable dates in other months

In the fall of 2019, auspicious harvest days, in addition to October, will be November 1, 2, 3, 4, 5, 9, 10, 27, 28, 29, 30.

Unfavorable days for cutting forks: November 12 and 26.

When to salt heads of cabbage in other months of 2019? Mid-season cabbage ripened in September. From September 29 to September 30, the waxing moon phase - you can start making blanks.

Best time for salting forks for winter in 2019 falls on November... Auspicious days — from 1 to 11, from 28 to 30. Unfavorable days - from 12 to 27 November.

December 2019 are the best days for harvesting vegetables from 1 to 11, from 28 to 31, unfavorable - from 12 to 27.

Tips and tricks for the correct salting of cabbage for the winter on an auspicious day

In addition to taking into account the lunar calendar, it is important to observe technology salting cabbage.

For winter salting, white cabbage of mid-season and late-ripening varieties is used. Choose large, dense heads of cabbage white... Fresh cabbage should taste sweet and juicy.

Reference. If fresh cabbage is juicy, sweet and crunchy, then salted cabbage will be tasty and crispy.

Peel off 2-3 top green leaves from the heads, washed with running water and dried.

Prepared forks are chopped with a knife or shredder.

Reference. The larger the sliced ​​fresh cabbage, the more vitamins and minerals will be retained in the finished snack.

Cabbage sprinkle with salt and rub slightly.

The optimal amount of salt is 2% of the cabbage mass. For example, 10 kg of cabbage will require 200 g of coarse salt.

Do not use for pickling cabbage iodized salt and sea salt so as not to spoil the product.

For taste, add to the cabbage chopped carrots and spices (bay leaves, allspice peas, caraway seeds, dill seeds, anise, etc.). Carrots are placed in moderation, as their excess can soften the cabbage.

The crushed product is placed in a prepared container.

For salting use wooden barrels and tubs... A barrel made of oak, linden, or birch works best. Also, heads of cabbage are salted in glass jars and ceramic dishes. Enamel containers are used. It is important that it is free of chips and cracks so that lactic acid does not react with the metal. Heads of cabbage cannot be salted in aluminum and plastic containers.

The container is not completely filled with the crushed product: leave room for juice to rise during fermentation. Cover with a plate of a smaller diameter on top, put oppression on it.

Oppression is needed in order to enhance the process of juice secretion and that the product is completely covered with brine. A jar of water or a stone is used as oppression.

The container with the product is placed in a warm place for 5-7 days... The optimum temperature is + 18 ... + 22 ° С. During the fermentation process, foam appears on the surface of the product, which is removed. Twice a day, the mass is pierced with a wooden skewer to the bottom in order to release accumulated gases, to regulate fermentation.

Reference. If you do not release gases or skim the foam, then the finished product will be bitter.

When the fermentation process slows down, the foam will cease to stand out, the container is removed to a cool place.

To check the readiness of the product, it is tasted. Snack should be salty and sour and crispy.

Store it at a temperature of 0 ... + 2 ° C in a basement, cellar or refrigerator. Shelf life in barrels - up to eight months, in glass jars - 6 months.

Conclusion

To cook salted cabbage, you need to not only know which variety to take, which container to use and how much salt to add. It is important to choose an auspicious day according to the lunar calendar - then you are guaranteed to get a tasty, juicy, crispy and healthy dish.