Sauerkraut is one of the most beloved delicacies in the winter. Besides the fact that it has excellent taste, it is considered a unique supplier of ascorbic acid, fiber and enzymes.
To make the cabbage crisp and juicy, many housewives ferment the product on certain days of the lunar calendar.
Why and why make cabbage harvesting on the lunar calendar?
It is known that the moon and its position in the signs of the zodiac have a direct impact on all living and nonliving, existing on the planet. This influence concerns not only living organisms, but also those processes that are responsible for fermentation. At the same time, it should be noted that in certain periods such influence may have a positive character, in others - a negative one.
Experts also recommend boiling cabbage on dates that are favorable to the Lunar calendar. Many housewives are convinced that only in this way can you protect yourself from unpleasant surprises, to get a really tasty, juicy, crisp pickled vegetable.
Scientists have proved that in the period of a new or decreasing moon, the fermentation processes are rather sluggish, with a reduced activity, as a result of which the cabbage loses its juicy crunchy structure, which turns out to be soft and not sufficiently tasty. In the full moon phase, the activity of living organisms, including pathogenic microbes, causing food spoilage, is maximum.
During this period, the process of fermentation of the vegetable will pass quickly, however, due to the intensive activity of pathogenic microorganisms, its shelf life may be short. In the new moon phase, the activity of living organisms, on the contrary, is maximally reduced, so the fermentation process will be very slow, and the quality of the vegetable will be low.
Find out also when you can salt the cabbage on the lunar calendar.
Selection of varieties for pickling
Not all varieties of cabbage are suitable for fermentation. It is best to choose vegetables with a high sugar content, which will contribute to a more successful fermentation process. As a rule, a high concentration of sugar can boast vegetable varieties with a medium or late growing season.
However, among the later varieties, not all are suitable for pickling. In most cases, the culture of the late growing season is grown for long-term storage. Immediately after the harvest, its fruits contain little sugar, and, accordingly, are not the best raw material for fermentation.
But, a few months later, after the vegetable is infused and has accumulated the required amount of saccharides, it can be used to prepare preparations for the winter.
Important! Early varieties are not suitable for pickling cabbage. In such cases, the product is soft and cannot be stored for a long time.
Among the most suitable varieties for salting are:
- Present;
- Moscow late;
- Glory;
- Belarusian;
- Kharkov winter;
- Amager;
- Geneva;
- Menza;
- Russian size.
When choosing a vegetable for pickling, experts recommend to pay attention to the following facts:
- the head must be sufficiently dense and large;
- the vegetable must be absent leaves of greenish color. White leaves contain an increased percentage of sugar, which is necessary for the normal fermentation process;
- the taste of the fruit should be pleasant, and its structure - crispy and juicy.
Did you know? The first cabbage began to ferment in the People's Republic of China as early as the 3rd century BC. However, initially, the Chinese vegetable variety was used (pak-choi or Peking), which was pickled in rice wine.
Preparation of raw materials on the lunar calendar for 2019
To get tasty and fragrant sauerkraut, you should not only cook it on certain dates of the lunar calendar, but also prepare raw materials in favorable terms. In order for the harvesting to come out of high quality, the vegetable must be dense and juicy. The most juicy are the fruits collected during the period when the Moon is in the signs of Cancer, Pisces and Scorpio. Such cabbages will contain the maximum amount of moisture and are perfect for cooking pickles.
In addition, experts advise to pick strong, cut after small frosts, cabbages, which are characterized by high water content and excellent taste. The fermentation procedure itself is recommended to be carried out on days when the Moon is located in the zodiac of Aries, Taurus, Leo or Capricorn. At this time, you can prepare a vegetable in fairly large volumes, as it will be able to preserve its structure, juiciness and taste for a long time.
Cabbage pickling in December according to the lunar calendar
As a rule, sour cabbage begins in September, however, the pickles peak in the month of December.
In order for the process to be successful, it is recommended to focus on three main factors:
- phase of the rising moon;
- the location of the Earth satellite in the zodiac constellations of Capricorn, Taurus and Aries;
- Women's days of the week - Wednesday, Friday, Saturday.
Important! It has long been believed that the most suitable day for souring cabbage is Friday. It is on this day that the vegetable is obtained as tasty as possible.
Favorable days
In December 2019, experts advise to prepare cabbage harvesting, from 8 to 14 December. Then follows a not too good time for preparing pickles, since the Moon is in a descending stage. From December 26 to December 29, the salting measures are recommended to resume, as the satellite enters a growth phase.
Unfavorable days
The first week of December, from the 1st to the 7th, is considered an unfavorable period for winter harvesting. It is also not recommended to sour cabbage from December 12 to December 19, since the Moon is located in a descending phase.
Did you know? Cabbage in fermented form is much healthier than fresh. It contains an increased percentage of ascorbic acid, which is able to persist in the product for about 10 months.
According to the lunar calendar, it is necessary to study cabbage ferment for the winter in the new moon phase or immediately after it. According to scientists, at this time the fermentation process is much more active, the vegetable turns out juicy, extremely crispy, tasty and able to persist for a long time. If you ferment the fruits taking into account all the rules, they will not only taste great, but also become a full-fledged supplier of vitamin and mineral components in the winter.
