With the advent of cold weather, many housewives ask themselves: when to salt cabbage? After all, it is important to choose a good day by popular signs, so that it turned out not only tasty and aromatic, but also useful and not spoiled by frosts. About this, when and how to pickle cabbage on the lunar and normal calendar, this article will tell.How and when to salt cabbage?

Salting cabbage for the winter

Mid-November is considered to be the best time when it is recommended to salt cabbage. During this period, most summer residents and truck farmers are already finishing harvesting and begin to prepare it for winter storage. And at this time it is necessary to choose the right moment for pickling cabbage so that it turns out to be crispy and tasty and stored for a long time, without losing its taste qualities and useful properties.

Basic rules of pickles

Most housewives are of the opinion that you can salt cabbage for the winter at any time. But let's turn to the people's signs. Since ancient times it was believed that the best moment when you need to salt cabbage is considered the tenth day after the first frost. Most often this period comes in late October - early November. It is considered that it is best to take vegetables for salting directly from the bed. It is then in the cabbage leaves there are reactions that convert acid into sugar, thanks to which you get a delicious, fragrant and delicate dish.

For pickling, it is better to choose the "male" day of the week: Monday, Tuesday, Thursday. In addition, it is strictly forbidden to salt cabbage to women on critical days. It is also very important to engage in salting in accordance with the lunar calendar. You will find out how to do this further.

When to pickle cabbage on the lunar calendar?

However skeptics argue, it has long been noted that the moon plays a significant role in the everyday life of every person. And our ancestors have long been watching the movement of the night beauty and its influence on all life. Thanks to these observations, most of the signs were created, and a special calendar was drawn up. When to salt cabbage on the Moon? The best moments for this are the new moon and the first five to six days of the period of the growing Moon. It is then that the salted cabbage gets the most crunchy and juicy, and the product is stored longer.

Unfavorable lunar days

According to popular observations, the most bad period when salt cabbage is strongly discouraged is the full moon. In addition, it is better to avoid any salting in the first few days of the waning moon. During this period, the vegetables are sour and soft, as well as perishable. On the waning moon, one should not do any conservation at all. In fact at this moment there is a huge risk that your banks will explode, and the product will turn out to be far from ideal.

Salting and signs of the zodiac

Especially important in the salting of cabbage is the position of the moon relative to the signs of the zodiac. So if you want to know when to salt cabbage, then it is worthwhile to look closely at which zodiacal constellation is the heavenly body. It is not recommended to salt vegetables when the Moon is under the sign of Pisces, Virgo and Cancer. At this moment, there is a great risk that your pickles will become moldy or quickly deteriorate.The most favorable days for conservation are when the heavenly body is under the influence of Aries, Taurus, Sagittarius, Lion or Capricorn. These zodiac constellations contribute to the fact that your cabbage turns crispy and keeps its freshness and juiciness for a long time.

What cabbage to choose for pickling?

After deciding over time, when you salt cabbage, you need to go to the process itself. And here to achieve a good result it is very important to pick the best heads. To get a tasty and fragrant product, it is better to choose varieties with a high sugar content.

Particular attention should be paid to the head. It is better to choose a snow-white, with a slightly flattened shape of forks of late varieties, which has brittle leaves. In this case, the pickle will please you with an excellent taste and unforgettable aroma. Of course, now such varieties are hard to find. After all, most farmers prefer to grow a greenish-looking vegetable with hard leaves. The fact is that such varieties are easier to keep, but, alas, they are not suitable for pickling.

Particular attention should be given to the quality of vegetables. If you saw that the fork inside is a little rotten, then you should stop using it in the salting. After the pruning of "bad" places will not save you from the taste of rot. So such savings can only spoil the whole taste of the prepared dish.

Selection of dishes for pickling

Since ancient times, the best dishes, in which cabbage is salted, are wooden barrels or kadushki. After all, this container not only keeps the product perfectly, but also gives the dish a specific flavor. In addition, this dish is the most environmentally friendly, does not harm the human body. All this leads to the fact that now most housewives return to using wooden utensils in salting.

If you prefer to use enameled containers, then carefully inspect its inner surface. It should not be chipped or damaged, because the vegetables will be in contact with this dish for a long time, thereby causing oxidation of the metal. And there is a possibility that harmful substances will enter the food. In addition, the taste of the product will deteriorate significantly.

Use for salting can and glass jars. In this bowl, the vegetables are stored for a long time, and their taste and nutritional value practically do not change. The only dishes that are not recommended for use in cabbage pickles are aluminum containers. The fact is that this metal is oxidized under the influence of lactic acid, which is released by vegetables. That is extremely harmful to the body. In addition, storage in this container gives the dish a greyish shade and a metallic taste.

How to salt cabbage at home

There are many methods of pickling this vegetable, either whole or in a shredded form. And probably, each mistress knows her own, inherited original recipe, how to harvest cabbage for future use. You can salt this vegetable both independently and with the help of salt alone, and with the addition of sugar, spices and other vegetables, such as carrots and beets.

Add flavor and taste to the dish will help apples sweet and sour varieties, for example Antonovka or Semerenko. In addition, add this flavor of an unforgettable taste and help the berries of cranberries, which can be replaced with cranberries, as well as all kinds of spices and condiments. Also worth mentioning is that in the process of salting cabbage, iodized salt can not be used.

Salt cabbage in a barrel entirely

Before you start cooking, you need to carefully prepare the container. To do this, it is necessary to rinse the barrels well and give them a steep boiling water for disinfection. Now go to the preparation of vegetables. For pickling, it is better to choose the same size for the head of late varieties. Rinse the heads well and remove the top layer of the leaves to make the vegetables smooth. Now proceed to laying the forks in the barrel: fill the container, while the voids are filled with leaves, which we took off while preparing the vegetables. In addition, several horseradish rootlets, bay leaves and sweet peas can be added to vegetables.

Next, we turn to the preparation of a brine, with which we will salt cabbage. The recipe is quite simple: to 10 liters of water we add 400 g of table salt. In this case, do not use iodine, because it is not suitable for pickling. Now fill our vegetables with the brine and cover the barrel with a piece of cloth. For this, it is better to use natural material, for example flax. Now cover everything with a lid from the barrel and crush it with any load. Cabbage will be ready in five days, but it can be stored in this way for more than six months.