Preparations according to the lunar calendar: favorable days for pickling cabbage in October

In autumn comes the period of harvesting and storing cabbage for the winter. Salted cabbage contains a large number of vitamins and nutrients important for the body.

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

Why rely on the lunar calendar when pickling cabbage

Certain phases of the Moon affect the movement and properties of liquids on Earth. The position of the satellite also affects living organisms, such as fermentation bacteria.

They are less active during the full moon, new moon and waning moon phases. These periods are considered the most unfavorable for pickling cabbage. The finished product is soft and tasteless.

Favorable days for cutting pickled cabbage in October

For pickling for the winter use mid-ripening and late-ripening varieties of white cabbage. The fruits are collected during their ripening period. Ripe heads of cabbage are elastic, with leaves tightly adjacent to each other. An important sign of maturity is that the crown has become dry and yellow.

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

The optimal time for harvesting is considered to be the days when Daytime temperatures do not exceed +8°C, night temperatures are about 0°C.

Cabbage cutting time depending on the region:

• in central Russia and the Moscow region, heads of cabbage are harvested from the beds in early October;
• in the Urals and Siberia, pickled cabbage is cut in the second half of September or early October;
• in the southern regions - at the end of July - 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 during the new moon or full moon.. In October 2019 it is the 14th and 28th.

Favorable days for pickling cabbage in October

To get a tasty, crispy and juicy snackWhen preparing cabbage for the winter, it is recommended to take into account favorable days according to the lunar calendar.

Favorable for pickling cabbage days are counted when the moon is waxing. Especially the fifth and sixth days after the new moon.

The quality of salting is influenced not only by the lunar day, but also by the zodiac constellations in which the Moon is located. It is better to choose days when she is in the signs of Aries, Taurus, Leo, Sagittarius or Capricorn.
Harvesting heads of cabbage should be carried out 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 pickling 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 the full and waning moon, and 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, favorable days for harvesting, 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 pickle cabbage in other months of 2019? Mid-season cabbage ripened in September. From September 29 to 30, the phase of the waxing moon - you can start making preparations.

Best time for pickling forks for winter in 2019 fall in November. Favorable days — from 1 to 11, from 28 to 30. Unfavorable days - from November 12 to 27.

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

Tips and recommendations for properly pickling cabbage for the winter on a favorable day

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

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

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

Remove the top 2-3 green leaves from the heads of cabbage., washed with running water and dried.

Prepared forks are chopped with a knife or shredder.

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

Cabbage sprinkle with salt and lightly grind.

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

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

Add to cabbage for taste chopped carrots and spices (bay leaf, allspice, cumin, dill seeds, anise, etc.). Carrots are added in moderation, as too much can soften the cabbage.

The crushed product is placed in prepared containers.

Used for pickling wooden barrels and tubs. A barrel made of oak, linden or birch is best suited. Heads of cabbage are also salted in glass jars and ceramic dishes. Use enamel containers. It is important that it is free of chips and cracks so that lactic acid does not react with the metal. You cannot salt cabbage in aluminum and plastic containers.

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

Place the container with the product in a warm place for 5-7 days. Optimum temperature +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 to release accumulated gases and regulate fermentation.

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

When the fermentation process slows down, the foam will no longer be released, the container is removed to a cool place.

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

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

Conclusion

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