Souring is one of the most popular options for harvesting vegetables for future use. This method of preserving white cabbage for the winter is based on milk fermentation. It is important to note that if we sow cabbage for the winter according to the lunar calendar 2018, then we get not only tasty and healthy, but also a very high-quality product that can retain all its properties for the longest possible time.
General rules for pickling and pickling cabbage
Vegetable growers and housewives have long noticed that cabbage fermented on strictly defined days and in accordance with a certain technology preserves all its nutritional and taste qualities best. General rules for pickling and salting cabbage are not complicated:
- the jar, in which cabbage and brine is placed, must be installed in a large container, which will allow the juice released during fermentation to drain and accumulate at the bottom of the tank;
- the optimal temperature for fermentation is in the range of 18-25aboutC, therefore, a container with a fermented product must be installed in a warm place;
- bubbles that are formed during the process of natural lactic acid fermentation must be removed often enough so that cabbage is not peroxidized;
- utensils and all equipment used to prepare blanks should be absolutely clean, but it is best to rinse with boiling water before use;
- for starter culture, it is recommended to use glass or enameled containers.
It is very important to choose the right cabbage variety. For starter and pickles, in addition to the Slava variety, well known to vegetable growers and housewives, The following hybrids and varieties are best suited:
- late ripe hybrid "Atria-F1";
- medium-late variety "Dobrovodskaya";
- medium-late grade "Gift";
- Mid-late hybrid Midor-F1;
- mid-season hybrid "Krautman-F1";
- Dutch high-yielding hybrid "Megaton-F1";
- medium-late grade "Merchant".
When choosing a head for pickling and pickling, you must pay attention to its color, as well as the shape and maturity indicators. Suitable for harvesting a head of cabbage has a medium size, white or greenish color, a characteristic rounded shape. Leaves should not be damaged, rot, torn patches or bruises. Missing spots and darkening are a guarantee of high quality. Among other things, it is very important that the heads prepared for souring and salting are resilient and juicy. It is these indicators that affect the taste characteristics and quality indicators of the future harvesting. Heads are considered to be optimal, the weight of which does not exceed 3-4 kg.
How to ferment cabbage
About the benefits of cabbage blanks
Properly fermented cabbage is not only very tasty, but also incredibly useful product, rich in fiber, volatile, enzymes and many vitamins, among which vitamin C is especially important. In properly fermented cabbage, the average content of this vitamin is 38 mg per 100 g. product. Also in the composition of such a workpiece there is a sufficient amount:
- choline, which normalizes metabolism;
- selenium, which has a restorative and preventive effect;
- methyl methionine, a healing ulcer on the gastric mucosa.
Due to the high content of vitamin C, which has antioxidant effectiveness, it is possible to increase immunity. Also, the use of sauerkraut plays an important role in the prevention of:
- formation of kidney stones;
- diseases of the cardiovascular system;
- muscle spasms;
- diseases of the nervous system;
- increase and decrease blood pressure.
- bronchial asthma.
A pronounced antihistamine effect is used in the treatment of allergies.
Due to its low calorie content, sauerkraut is a favorite product of most domestic and foreign nutritionists. Acetic and lactic acid, which are part of the composition, help to cleanse the intestines from slagging, harmful substances, toxins and putrefactive bacterial form. Another indisputable advantage is the regulation of acid-base balance, as well as lower blood sugar and lower cholesterol.
However, the high amount of salt used in the preparation implies a restriction on consumption. It is not recommended to consume more than 100-120 g per day. Refuse or severely limit dishes based on sauerkraut will have in the presence of the following diseases:
- increased acidity of the gastric juice;
- tendency to frequent heartburn;
- increased flatulence in the intestines.
Sauerkraut juice is also very useful, which eliminates a hangover, contains a significant amount of vitamins and minerals, which allows you to use it with the goal:
- appetite improvement;
- prevention and treatment of hemorrhoids;
- prevention of liver disease;
- relieve constipation.
You can not use cabbage juice with exacerbation of peptic ulcer and with increased acidity of the stomach.
Useful properties of sauerkraut
How the moon affects the harvest of cabbage
The moon has an effect not only on human well-being and plant growth, but also on the harvesting of vegetable and fruit products. Salting cabbage is best done on the new moon or in the phase of the growing moon, about the fifth and sixth lunar day.
It was during this period that all the preparations were very crispy and juicy. Cabbage fermented after the new moon is soft and is used for making cabbage soup, hodgepodge and as a filling for pies. Salting cabbage on the waning moon, as well as on the full moon, can cause quick souring and damage to the workpiece.
Important to rememberthat there are differences in salting and sauerkraut. Despite the significant similarities between the two processes, more salt is used in salting than in pickling. A significant amount of salt allows you to limit the fermentation processes, which is accompanied by a decrease in the volume of lactic acid. That is why the salted workpiece is stored longer.
When is it better to ferment cabbage according to the lunar calendar in 2018
In accordance with the recommendations of the lunar calendar, cabbage should not be fermented in the full moon and when the moon is in the zodiac signs Cancer, Pisces, or Virgo. Ideal blanks are obtained when pickling on a growing moon, and also when the celestial body is in the signs Aries, Leo, Taurus, Sagittarius and Capricorn. This cabbage is very tasty, has a pronounced aroma and remains crispy for a long time.
|Month of the year||Auspicious days||Bad days|
|January||from 3.01-7.01, from 18.01-26.01, 28.01, 30.01, 31.01||from 10.01-14.01|
|February||from 1.02-06.02, from 14.02-20.02, from 24.02-28.02||from 9.02 -13.02|
|March||1.03, 3.03, 05.03, 07.03, from 16.03 - 24.03, 26.03, from 28.03 - 30.03||from 9.03-13.03|
|April||from 01.04- 4.04, from 15.04.-30.04||5.04, 06.04, 10.04- 12.04|
|September||from 09.09 - 10.09, from 21.09 - 23.09, from 28.09 - 30.09||from 5.09 - 07.09, from 18.09 - 20.09|
|October||from 08.10 - 12.10, from 18.10 - 22.10, 22.10, 24.10, 25.10||from 3.10 - 7.10, from 16.10 - 17.10, 30.10 - 31.10|
|November||8.11, from 14.11 - 15.11, from 17.11 - 20.11, 22.11, 24.11, 25.11||from 3.11 - 5.11, from 12.11 - 13.11, from 27.11 - 28.11|
|December||12.12, 14.12, 17.12, from 19.12 - 22.12, 24.12, from 26.12 - 27.12, 29.12||from 2.12 - 3.12,4.12, from 7.12 - 8.12|
Most often, fermentation is carried out in September and October., but for long-term storage, you can ferment the vegetable crop in November and December.
How to make a face mask from cabbage
Such a very useful vegetable product as sauerkraut helps to enrich the human body for long and harsh winters, not only with vitamin "C", but also with many other trace elements useful for health. But it is very important not to abuse such foods, as well as to carry out the preparation in compliance with the rules and in accordance with the recommendations of the lunar calendar.