Favorable days for sourdough cabbage in October and November Bashny.Net

When is the best time to leave cabbage? With the arrival of October, the preparation for the winter of sauerkraut becomes more relevant than ever. It is easy to prepare it, but in order for the product to turn out really tasty, crispy and juicy, you need not only to know the right recipe, but also choose the right time to start blanks.



When it is better to leave cabbage, folk wisdom says that it is desirable to leave cabbage after the feast of the Intercession of the Most Holy Mother of God. This is due to the fact that the sugar content in cabbage reaches its maximum level after the first frost. And fermentation of sugar to obtain lactic acid is the basis of the fermentation process.



Better for fermentation suitable late-ripe varieties of cabbage, designed for long-term storage. Do not expect good from early and mid-ripe! But how to determine the right head, it is not written on it? The juicy fork is indicated by its shape. As a rule, varieties with a flat, flattened kochan are dry and lean, and rounded ones are more upright.

Even the ancient Slavs noticed that fermented cabbage on certain days always turns out to be more tasty. Later it was associated with the phases of the moon. Recall that, making a complete revolution around the Earth, our natural satellite successively passes four phases (first quarter, full moon, third quarter and new moon).



They all have their own special energy. Sometimes positive, sometimes negative. For example, when the moon grows, the juices of plants rush upwards, which accelerates their growth. Increased activity during this period is also shown by microorganisms responsible for the fermentation process. Therefore, the process of fermentation is fun and cheerful.



But the worst day for salting is the full moon. During this period, cabbage softens, becomes cotton and very tasteless. It is better not to engage in salting and when the moon is in signs of water: Pisces and Cancer, as well as Virgo. The moon in Aries, Taurus, Sagittarius and Capricorn, on the contrary, is considered favorable.



It is worth fermenting only when the moon is growing, ideally on the 5th or 6th day after the new moon. This year’s New Moon falls on October 6 and November 5. So the most favorable will be respectively 11-12 October and 10-11 November. Soured cabbage these days is always juicy and crispy.



Also good time 21-23 and 29-30 October. In November, successful days for fermenting cabbage will be 6–9, 15–17 and 18–19.

The Simple Rules of Crunchy Cabbage

1. Don't salt it! For 1 kg of cabbage, 1 tablespoon of salt.
2. Choose the late varieties, they are harder.
3. Use only enameled and glassware for soaking.
   
   
   
4. Do not use metal lids as pressure.
5. Start the fermentation process at room temperature and finish at about 0 degrees.
6. Do not forget to mix cabbage on the 2-3rd day, so that carbon dioxide is released, otherwise you will not see crispy and hard!
7. Cabbage should be covered with brine for at least 1 cm. Otherwise, it will start to deteriorate.

Many dishes can be prepared from sauerkraut: hearty soups, vitamin salads, traditional Polish bigos, cakes and even original cabbage pancakes.