Time to ferment cabbage according to the lunar calendar. When to ferment cabbage for the winter according to the lunar calendar

ATTENTION! This is an archived page, current now:

Lunar calendar for the gardener 2016 - Cabbage. Salting and pickling cabbage. Vegetable garden on the windowsill.

November 2016

The table of the lunar calendar presented on this page is a thematic selection from a universal one made for the convenience of planning work with vegetable crops; some “non-standard” types of work are given in this section, since we believe that it is more convenient to view them in the “garden” section of the calendar.

November is the gate of winter.

In November, you need to have time to carry out winter sowings and plant all winter-hardy vegetable crops before the soil freezes completely.
If you were unable to obtain seeds from your own garden in the required quantity, you need to plan your purchases and start purchasing them.
In November, all work on the main garden is completed, but in the winter it is very useful to start a “garden on the windowsill” and grow at least crops such as onions and garlic indoors. Actually, this thematic table was made for those who maintain such a “vegetable garden”.

On a note. Growing onions and garlic indoors brings triple benefits: 1. You get “your” greens on the table. 2. Onions and garlic, along with such decorative indoor plants as geranium, begonia, thuja, juniper, lemon, chlorophytum, release phytoncides that kill viruses and microbes, i.e. you reduce the risk of infectious diseases. 3. Indoor plantings humidify the air dried out by central heating.

ATTENTION! Our gardener's lunar calendar is kept by Moscow time. (The calendar can be used throughout Russia, taking into account the difference between Moscow and local time *)

Few people think about when it is better to ferment cabbage according to the lunar calendar, without attaching much importance to it. It turns out that this information is still of great importance, both for the final taste of the product and for its benefits.

The benefits of sauerkraut

Preparing for the winter from the above vegetable is not only extremely tasty, but also very healthy. It turns out that sauerkraut has the following properties:

• has a general strengthening effect;
• has an anti-inflammatory effect;
• is an excellent antimicrobial, anticarcinogenic and analgesic;
• improves the functioning of the digestive organs and the system as a whole;
• acts as a laxative.

In order for this vegetable to be quite tasty and retain its properties, there is a certain time when it is better to ferment cabbage according to the lunar calendar. If this process is carried out on “undesirable” days, the product will quickly deteriorate and become moldy, in addition, it will be completely tasteless and unhealthy.

When is the best time to ferment cabbage according to the lunar calendar?

The end of autumn is cabbage time. This is a great time to ferment cabbage. In most cases, no special day is chosen for this process. But in vain! It turns out that there are days when it is better to ferment cabbage according to the lunar calendar, then it will be crispier and tastier. And at some times of the week it is completely undesirable to perform this process.

Experts say that 5-6 days is the best time to ferment cabbage. It is also of particular importance on what days to ferment cabbage. Monday, Tuesday and Thursday are considered more suitable for this process (the so-called

Sauerkraut will be tasty and crispy even when the Moon passes through such zodiac signs as Capricorn, Sagittarius, Leo, Taurus and Aries.

Learning to make sauerkraut

How to prepare this vegetable is quite simple and does not contain complex ingredients. For this you will need:

• White cabbage;
• carrot;
• spices (bay leaf, black peppercorns, horseradish and currant leaves, several branches of dill).

For the winter? Quite simple if you follow these guidelines.

Wash the cabbage, remove the top leaves and chop it about 5 mm thick.

Wash and peel the carrots. A large grater is perfect for chopping it.

At the bottom of the container in which you will put the cabbage, you need to put some of the above seasonings. Mix cabbage and carrots, add salt and knead with your hands. Then you need to compact the vegetables in several layers in a barrel or tub.

It is important not to forget to skim the foam that will form during the fermentation of cabbage. After a week you can safely eat it.

If you are interested in the question of when is the best time to ferment cabbage according to the lunar calendar, remember the following recommendations:

• The full moon is the most inopportune moment for this process. The cabbage will be too sour and soft and will spoil quickly.
• This vegetable will become moldy if it is fermented on the days of the week when the Moon passes through such zodiac signs as Pisces, Virgo and Cancer. Cabbage turns out completely tasteless and does not last long.
• It is not recommended to ferment cabbage during women's periods.
• Non-iodized salt cannot be used in this process.
• It is not advisable to open cabbage pickled in a barrel often. This speeds up the fermentation process, in addition, the vegetable may simply dry out or, as grandmothers say, “weather.”
• On the days of Leo, Cancer and Virgo, it is not allowed to remove cabbage from the container. It is believed that this can contribute to the formation of bacteria and the rapid drying out of the vegetable.

Sauerkraut is extremely beneficial for the human body. To preserve its properties as much as possible, it is important to follow simple recommendations. The first thing that matters is what days to ferment cabbage. Secondly, you should avoid some mistakes in the cooking process itself.

It’s a rare summer resident who doesn’t grow cabbage on his property. Heads of cabbage are well kept fresh all winter, and sauerkraut has long won the hearts of compatriots. It is now October, and we have already harvested the cabbage. Part of it will soon go into a caisson for storage (we prefer to remove the heads of cabbage from the soil along with the stalk, put them in string bags and hang them upside down). We traditionally chop and ferment several heads of cabbage. To make the salting a success, we will do it in favorable days according to the lunar calendar . Maximum information about When is the best time to ferment cabbage in 2018? , we tried to collect in this article, for the benefit of everyone who is planning cabbage preparations in the near future. Join us 😉

1. Results of studying printed sources
2. The folk calendar says...
3. We pickle cabbage according to the Lunar calendar.

Salting is a delicate matter

Having searched a lot of sources, we learned many nuances of successful pickling:

— Mid-season and mid-late cabbage they begin to ferment first. It is ready for homemade preparations immediately after being removed from the garden. The leaves of this cabbage are thin, juicy, and crunchy. The varieties most suitable for fermentation are: Belorusskaya 455, Slava, Menza F1, Podarok, Sibiryachka. But even mid-season cabbage is best salted after the first autumn frosts. These days, more sugars accumulate in the heads of cabbage, and the pickling turns out much tastier. Mid-season cabbage is usually fermented in October.

— Late varieties It is recommended to ferment only 2-3 months after harvest. The fact is that late-ripening varieties do not “arrive” immediately, and they are most suitable for long-term fresh storage. But part of the harvest can also be used for pickling, just don’t rush. Late-ripening varieties are usually fermented in November-December .

When did they ferment cabbage in Rus'?...

Sauerkraut is a traditional Russian treat, and the Folk Calendar has preserved for us the dates associated with the preparation of this dish.

In ancient times, it was necessary to have time to harvest the cabbage before the Exaltation ( September 27, according to the new style). And this information from the calendar does not coincide with the recommendations of modern vegetable growers (harvest cabbage after the first autumn frosts, which usually occur in early October). However, it is noted that October 3(on Astafia) late varieties were often harvested, slightly touched by frost, which gave the heads of cabbage a special taste.

And according to the People’s Calendar, salting and fermenting cabbage began with the Exaltation, that is after September 27 . They chopped cabbage together, with whole families. The fermentation was accompanied by songs, jokes, and conversations. They baked pies with cabbage and treated each other. In the evenings they gathered for gatherings, which over time became known as “cabbage parties.” The preparation of sauerkraut lasted for two weeks. Thus, in ancient times it was a special holiday, tradition, ritual.

Day October 8 according to the Folk Calendar it is called Sergei Kapustnik, Chicken Coop. It is noted that on Sergei Kapustnik it was also customary to chop and ferment cabbage; this day was extremely favorable for this. By October 8th, the first frosts already occur, and even then housewives knew that it was better to salt cabbage after frosts so as not to sour. Artemyev’s day was also considered a favorable day for salting ( November 2).

In addition, the most suitable days of the week for pickling are considered "Women's days": Wednesday, Friday, Saturday . Cabbage salted these days will have a pleasant taste and will be well preserved.

Sauerkraut according to the Lunar calendar 2018

Let's take a break from the past and return to the present... Modern gardeners prefer to adhere to the recommendations of the Lunar calendar in their affairs (and so do we, although this can be difficult to do).

It is believed that the Moon has a powerful influence not only on the development of plants, but also on the quality of homemade products. Cabbage fermented on favorable days will be juicy, soft, but at the same time crispy; will not sour or spoil.

Interestingly, the data in different Lunar calendars may differ. I think there is a place for the author’s vision of its compiler. Some people focus their gaze on the phase of the moon, others on the zodiac sign, and so on. There are three Lunar calendars for 2018 in our home library, and we use them all. Let's take a look? 😉

When is the best time to ferment/salt cabbage in 2018:

October 2018

Favorable days for pickling and sauerkraut in October 2018 according to the calendar from the magazine “My Beautiful Dacha”, which we regularly write out:

• October 2, 2018 is a good day for pickling and canning,
• October 21 - salt, ferment, store the harvest,
• but on October 19, canning should be careful.

Magazine "Homestead Farming"(which we have been reading since the 80s of the last century) recommends salting cabbage on the following days of October:

• October 2 and 3 are a good time for canning and pickling,
• October 15 and 16 are good days for canning,
• October 20 and 21 are a good time for pickling and canning.

November 2018

For some reason, the same sources in the November issues do not give recommendations regarding favorable dates for pickling cabbage. However, the preparations do not stop, so let’s look at other sources: the magazine “Matchmakers at the Dacha” and the newspaper “Dacha”. Lunar calendars for the coming month name the following favorable dates for home cooking:

• November 2, 3 and 4 (before 12-00) is an unfavorable time for home canning,
• November 6 (after 16-00), November 7 and 8 are unfavorable days for processing and canning crops,
• November 11, 12 and 13 (until 18:46) are good days for pickling cabbage for long-term storage.
• November 16, 17 and 18 (until 19-00) are unfavorable days for home canning,
• November 19 and 20 are good days for pickling cabbage for short-term storage.
• November 21 and 22 - you can salt cabbage for long-term storage and start canning the crop at home.
• November 25 and 26 are suitable days for home cooking.
• November 30 is an unfavorable day for home canning.

October, November, December 2018

Favorable days for pickling and sauerkraut in October, November, December 2018 the Lunar calendar tells us from magazine "1000 tips for summer residents":

In October, it is best to salt and ferment cabbage in the middle of the month:

• from the 13th to the 17th.

In November, favorable days for pickling and pickling cabbage will be:

• November 1 and 2,
• from November 9 to 13,
• from November 18 to 23,
• from November 27 to 29.

• from December 8 to 11,
• from December 16 to 20,
• from December 24 to 26.

Sauerkraut calendar in the table

And among the Internet calendars, the most interesting one seemed to us the one published on the website "World of Space", everything in it is laid out, as they say, on the shelves. Based on this, we have compiled a summary table with notes on October, November and December 2018. We printed it out and are now using it. We advise you too 😉

Calendar table for October 2018: Section closed

Calendar table for November 2018:

Calendar table for December 2018:

Why did sauerkraut fail?

You try: you grow, nurture and cherish, then you collect, cook... But in the end, sauerkraut fails! It sours and acquires an unpleasant smell and taste. It turns out there are several reasons for this. In one of the sources we found the secret reasons why sauerkraut turns out tasteless:

• If a late variety of cabbage was fermented too early (in autumn, not winter).
• If the cabbage is severely frozen after harvesting, it will have a sweetish taste and an unpleasant odor.
• If a lot of nitrates have accumulated in the cabbage (which is caused by frequent fertilizing with nitrogen fertilizers and large doses of manure during cultivation).
• They fermented it incorrectly: they kept it in the heat for a long time (more than 4-5 days at temperatures above 20 degrees), and did not pierce it (to allow excess carbon dioxide formed during fermentation to escape).

We hope that your sauerkraut in the 2018 season will be a great success! The lunar calendar will help you choose favorable days for pickling and fermentation. We will be glad if you share your opinion in the comments about when is the best time to salt/ferment cabbage 😉

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Sauerkraut is a tasty and vitamin-rich preparation that is easy to prepare, but also easy to spoil. To make pickling a success every time, find out when to pickle cabbage according to the lunar calendar in 2018, find out the favorable phases for the process. The Earth's satellite influences the fermentation processes used to ferment the vegetable. Take this feature into account when deciding to start preparing a crispy and aromatic preparation in the Year of the Dog.

How to properly salt cabbage

Not every housewife can make tasty and crispy sauerkraut. The dish will require high-quality ingredients, a proven recipe and a suitable day. The technology for preparing fermented treats will not cause any difficulties. The vegetable is finely chopped (shred finely), grated carrots, salt, sugar, and spices are added as desired. The ingredients are mixed, the mixture is compacted into glass containers. The fermentation process takes place for 1-3 days at room temperature, and the finished treat is stored on the refrigerator shelf.

In addition to the traditional method of sourdough with carrots, there are ways to prepare a salty treat with the addition of a variety of plant products. With the additions, the preparation will acquire a special taste, but will not lose its beneficial properties. Additives used:

• apples;
• caraway;
• beets;
• lingonberries;
• prunes;
• quince;
• grape;
• basil;
• pumpkin;
• bell pepper

To ensure that the cabbage preparation is guaranteed to come out crispy, special components containing tannins are used. This could be oak bark or horseradish root. Oak bark can be purchased at a pharmacy. A teaspoon of one of the two components per kilogram of cabbage is enough to make the treat crispy. The components will add piquancy to the appetizer, harmoniously combining with the main ingredient.

Which cabbage is best to salt?

Be careful when choosing the main component for fermentation; the taste of the dish depends not only on a successful day according to the lunar calendar, but also on its components. Only thoroughly ripened, clarified heads of cabbage are suitable for pickling. If the cabbage is not ripe, its leaves will be dark green. It is not recommended to salt such a product, as bitterness will appear and the juiciness will not be enough. Use heads of cabbage that are tight, not bursting, not spoiled. Choose a late variety of cabbage, for example:

• Belarusian;
• Dobrovolskaya;
• Sava;
• Present;
• Menza;
• Kharkovskaya.

Not all winter varieties are suitable for pickling. Amager and Cromon will not make a tasty product, even if you follow the salting rules. Dutch and Chinese varieties are also not suitable for pickling. To prepare the preparation, it is better to use heads of cabbage grown in your own garden bed. This ensures their quality and safety. When purchasing a product, in addition to its appearance, pay attention to its taste. If the cabbage leaf is bitter, do not buy a head of cabbage, otherwise all your efforts will be in vain.

What kind of salt

An important ingredient that should be carefully selected for a recipe is salt. To salt the product, do not use iodized salt. Iodine slows down lactic acid fermentation, which must take place actively for a high-quality result. The trace element will cause the darkening and softness of the finished product. Choose medium to coarse rock salt.

What is the best way to salt

The taste of finished salted cabbage is influenced not only by the day of the lunar calendar and the selected products, but also by the container used for pickling. Traditionally, barrels and tubs made of wood are used, but a three-liter glass jar or enamel pan is suitable, sometimes plastic containers are used. It is forbidden to salt cabbage using aluminum dishes. During storage, the vegetable will acquire a metallic taste, darken and become unfit for consumption. Wash the starter container thoroughly and treat with boiling water before placing the cabbage preparation.

When is the best time to ferment cabbage according to the lunar calendar?

Sauerkraut is a tasty and vitamin-rich preparation that is easy to prepare, but also easy to spoil. To make pickling a success every time, find out when to pickle cabbage according to the lunar calendar in 2018, find out the favorable phases for the process. The Earth's satellite influences the fermentation processes used to ferment the vegetable. Take this feature into account when deciding to start preparing a crispy and aromatic preparation in the Year of the Dog.

Not every housewife can make tasty and crispy sauerkraut. The dish will require high-quality ingredients, a proven recipe and a suitable day. The technology for preparing fermented treats will not cause any difficulties. The vegetable is finely chopped (shred finely), grated carrots, salt, sugar, and spices are added as desired. The ingredients are mixed, the mixture is compacted into glass containers. The fermentation process takes place for 1-3 days at room temperature, and the finished treat is stored on the refrigerator shelf.

In addition to the traditional method of sourdough with carrots, there are ways to prepare a salty treat with the addition of a variety of plant products. With the additions, the preparation will acquire a special taste, but will not lose its beneficial properties. Additives used:

• apples;
• caraway;
• beets;
• lingonberries;
• prunes;
• quince;
• grape;
• basil;
• pumpkin;
• bell pepper

To ensure that the cabbage preparation is guaranteed to come out crispy, special components containing tannins are used. This could be oak bark or horseradish root. Oak bark can be purchased at a pharmacy. A teaspoon of one of the two components per kilogram of cabbage is enough to make the treat crispy. The components will add piquancy to the appetizer, harmoniously combining with the main ingredient.

Which cabbage is best to salt?

Be careful when choosing the main component for fermentation; the taste of the dish depends not only on a successful day according to the lunar calendar, but also on its components. Only thoroughly ripened, clarified heads of cabbage are suitable for pickling. If the cabbage is not ripe, its leaves will be dark green. It is not recommended to salt such a product, as bitterness will appear and the juiciness will not be enough. Use heads of cabbage that are tight, not bursting, not spoiled. Choose a late variety of cabbage, for example:

• Belarusian;
• Dobrovolskaya;
• Sava;
• Present;
• Menza;
• Kharkovskaya.

Not all winter varieties are suitable for pickling. Amager and Cromon will not make a tasty product, even if you follow the salting rules. Dutch and Chinese varieties are also not suitable for pickling. To prepare the preparation, it is better to use heads of cabbage grown in your own garden bed. This ensures their quality and safety. When purchasing a product, in addition to its appearance, pay attention to its taste. If the cabbage leaf is bitter, do not buy a head of cabbage, otherwise all your efforts will be in vain.

What kind of salt

An important ingredient that should be carefully selected for a recipe is salt. To salt the product, do not use iodized salt. Iodine slows down lactic acid fermentation, which must take place actively for a high-quality result. The trace element will cause the darkening and softness of the finished product. Choose medium to coarse rock salt.

What is the best way to salt

The taste of finished salted cabbage is influenced not only by the day of the lunar calendar and the selected products, but also by the container used for pickling. Traditionally, barrels and tubs made of wood are used, but a three-liter glass jar or enamel pan is suitable, sometimes plastic containers are used. It is forbidden to salt cabbage using aluminum dishes. During storage, the vegetable will acquire a metallic taste, darken and become unfit for consumption. Wash the starter container thoroughly and treat with boiling water before placing the cabbage preparation.

When is the best time to ferment cabbage according to the lunar calendar?

Recipes for making pickled vegetables have been known for years; hundreds of years ago, ancestors prepared cabbage heads in this way. Over the long period of existence of the recipe, it was possible to identify a pattern between the phase of the moon and the taste of the finished product. It was found out experimentally on which moon it is possible to salt cabbage and when it is not. A soft and sour preparation will be obtained if you salt the product on the full moon or waning moon. To make the treat crispy and tasty, look in the lunar calendar for 5-6 days after the end of the new moon. This is the most favorable time to salt vegetables.

Another calculation system has been developed that takes into account not only the waxing or waning of the moon, but also the zodiac sign in which the Earth’s satellite is located on the day of salting. To prepare the preparations, choose the day of the year when the moon is waxing and the day is under the sign of Aries, Sagittarius, Taurus and Capricorn. It is not recommended to ferment any products when control goes to Virgo, Pisces, Cancer.

In January

The lunar calendar will tell you when you can pickle cabbage in the first winter month. From January 3 to January 16, the moon wanes, so you shouldn’t do salting. The best time for preparations is from January 18 to 29. Use the last ten days of the month to turn a healthy vegetable into an amazing vitamin dish. If you are using varieties intended not for fermentation, but for storage, start preparing the preparation on a January day. After a couple of months of storage, such a head of cabbage accumulates a sufficient amount of sugar needed for fermentation.

In February

When February comes, the human body is acutely lacking nutrients and vitamins. Take care of yourself and your loved ones, prepare delicious sauerkraut. This vegetable will retain all its beneficial properties and even increase them. Favorable February days for pickling cabbage will last from the 17th to the 28th. It is not recommended to prepare salty treats in the first half of the month.

In March

The second half of March (from the 18th to the 28th) is an excellent time to prepare the product. The lunar calendar does not recommend using the remaining dates of this month for pickling cabbage to prepare pickled dishes. On March 17, a new moon will appear, followed by a period suitable for fermentation. If you did not have time to cook cabbage during the lunar growth phase, postpone cooking to the next month.

In April

For thrifty owners who have white cabbage varieties left until mid-spring, it is better to start sauerkraut according to the lunar calendar from April 17 to April 28. Fresh fruits will appear very soon, so you need to actively use up last year's supplies. If you ferment all the heads of cabbage in the fall, the cabbage may become sour. For lovers of sauerkraut, it is better to make preparations in not too large batches.

In May

When the last month of spring arrives, everyone is looking forward to the appearance of fresh vegetables, but if you still have last year’s cabbage on the shelves of your basement, use it to prepare the preparation. Consider the influence of the moon on the fermentation process, use quality products to get good results. For perfectly tasty and crispy cabbage, a waning or full moon is not suitable - only a new month. According to the lunar calendar, it is better to salt vegetables from April 17 to April 28.

In June

At the beginning of summer, you can already treat yourself to fresh vegetables and fruits, and use them to replenish the lack of vitamins in the body. If last year's cabbage reserves have not yet been exhausted, use the heads of cabbage for pickling. The moon will wax this month from June 14 to June 25, the dates are suitable for making pickles. Early cabbage is not suitable for pickling; do not expect good results from early ripening heads of cabbage.

In August

If you have harvested a large harvest of early cabbage, keep in mind that early ripening heads of cabbage do not last long. The varieties are used for pickling, but products that are too soft and do not have sufficient elasticity can result in a porridge-like mass. For pickling, choose the most dense heads of cabbage, without cracks or damage. It is better to prepare the preparation from August 12 to 24.

In September

The beginning of autumn is the time of ripening of mid-season varieties that are suitable for preparation. You can get a crispy, tasty snack from them if you choose a proven recipe and take into account the favorable days for pickling cabbage in September 2018. The waxing moon from the 10th to the 24th is a good time to prepare pickles. Vegetables cooked within the specified time frame will be well stored and will turn out crispy and piquant.

In October

Autumn is the best season for pickling cabbage. In October, pickling varieties have already ripened, and the shelves are full of ripe fruits at an affordable price. Choose varieties Slava, Belorusskaya, Midor, Geneva and others. The optimal weight of a head of cabbage for pickling is from 3 to 4 kg. In October, you can prepare sauerkraut for future use, focusing on the lunar calendar. Favorable days are from October 10 to October 21.

In November

The ideal time for pickling autumn vegetables continues. Even heads of cabbage that were caught by the first frost are suitable for pickling. People say that not only the lunar phases affect the quality of the finished product, but also the chosen day of the week. To ensure that the preparation is stored for a long time and turns out great, prepare it on Wednesdays, Fridays or Saturdays. In November, the moon waxes from the 8th to the 21st. Combine both observations to get a guaranteed tasty result.

December

Fermentation processes in December are most active from December 8 to December 20. Use the time to prepare cabbage and pickled preparations of other fruits and vegetables, from apples to eggplants. According to the observations of housewives, the most delicious snack will be obtained in the middle of the waxing moon cycle. This date falls on December 14th according to the lunar calendar. Verify the observation with your own experience.