The best timing for harvesting: when to salt cabbage in November and how to do it right
Sauerkraut is a traditional Russian dish, 100 g of which contains 40 mg of vitamins. This tasty and healthy snack is prepared according to different recipesby adding other vegetables and spices.
Experienced housewives, when choosing the time for salting, are guided by the lunar calendar and other criteria, which we will discuss in the article.
The content of the article
When to salt cabbage in November
November is the best month for pickling cabbage. By this time, late-ripening varieties are ripe, ideal for pickling. Such heads of cabbage have dense and elastic leaves, saturated with vitamins, sugars and nutrients.
Even light first frosts will not harm the heads of cabbage: November forks are ready for long-term fresh storage and salting... Suitable days in 2019 are from November 1 to November 11 and after the 28th.
Reference. Sauerkraut is fermented on "men's" days - Monday, Tuesday and Thursday.
Favorable days for salting for the winter according to the lunar calendar
Salt vegetables on the growing moon. It is believed that a young month contributes to better salting, activates fermentation, the cabbage is juicy and crispy. The first 5-6 days are chosen from the new moon.
According to the lunar calendar in November 2019, the following dates are favorable:
- from Friday, November 1 to Sunday, November 3 (Moon in Capricorn);
- Thursday, November 7 (Moon in Pisces);
- Monday, November 11 (Moon in Taurus);
- Thursday, November 28 (Moon in Sagittarius);
- Saturday 30 November (Moon in Capricorn)
Cabbage is not salted on the waning moon, and the full moon day is not suitable. Observations confirm that the appetizer cooked during this period turns out to be soft or peroxide, is not stored for long, has an unpleasant aftertaste.
Reference. The full moon in 2019 falls on November 12, and starts decreasing from the 13th. Vegetable harvesting is planned for the first half of the month.
All pickles cooked in the first phase of the moon have a rich flavor, retain their crunch and maximum benefits.
Suitable sourdough varieties during this period
Delicious sauerkraut prepared only from late-ripening varieties. Unlike the early ones, they have firm, tight-fitting leaves that do not get soaked in marinade or their own juice. Such heads of cabbage contain more sugar, so the dish has excellent taste.
The best varieties and hybrids of cabbage for pickling:
- Moscow late;
- Menza F1;
- Amager 611;
- Kharkov winter;
These varieties are suitable not only for salting, but also for long-term fresh storage.
Choosing a plug
By choosing heads of cabbagepay attention to their integrity... Only forks without rot are suitable. The top green leaves are removed, only the white inside is chopped. Forks are used with a round and slightly flattened shape.
Those heads of cabbage that have managed to "grab" a little frost will also come in handy. They are even more saturated with sugar, and ready-made snack acquires a pleasant sweetish aftertaste.
Container for sourdough
Cabbage is fermented in glass jars or wooden tubs. Containers made of plastic, aluminum, stainless steel are not suitable... Interacting with cabbage juice and lactic acid, metal and plastic surfaces release substances hazardous to the body. Eating such cabbage is unhealthy.
Each housewife determines the volume of the selected container independently. Optimally - 3-liter cans.This amount of cabbage is eaten in a short time, so the product does not have time to peroxide or deteriorate.
It is convenient to store jars in the refrigerator or in the cellar of a private house. In a cool place, the fermentation process stops, sauerkraut retains a mild sweet and sour taste.
How to ferment cabbage correctly in November
Cabbage is fermented in November according to the classic recipe. Thanks to active fermentation, the vegetable is cooked in its own juice, without marinade.
- 2 kg of cabbage;
- 1 large carrot;
- 40 g table salt;
- a pinch of sugar (optional);
- 2-3 bay leaves, allspice peas.
- The head of cabbage is rinsed with cool water, the top leaves are removed.
- Cut the vegetable into strips up to 8-10 cm long and 5-6 cm wide.
- The carrots are chopped with a vegetable cutter or grater.
- Mix vegetables in a large enamel bowl, squeeze lightly.
- The vegetable mass is salted, left for 5-10 minutes, mixed again.
- The cabbage packed in jars is tamped tightly, lavrushka and pepper are placed through equal layers, covered with plastic lids and left at room temperature for two days.
As fermentation progresses, the cabbage is tasted. Food cooks faster in warm rooms.
Important! Every day, the contents of the cans are pierced with a wooden stick in several places to eliminate excess gas. Their accumulation impairs the taste of the finished product and causes the appearance of bitterness.
Sauerkraut with fragrant sunflower oil, fresh or pickled onions is served, herbs and ground black pepper are added to taste.
Tips on the topic
Experienced housewives recommend following the proportions of the ingredients used. Due to excess or lack of salt, the fermentation process is disrupted, the cabbage becomes soft, bitter in taste, sometimes covered with a slippery film.
Before laying the food, the jars are washed with soda and sterilized by steam or placing in the oven.
If the juice extracted from the cabbage is not enough, salt brine is added to prevent mold and mildew.
The optimum temperature regime for storing the workpiece is from +1 to + 5 ° C.
Council. Juniper branches steamed in jars before pickling cabbage will enhance the aroma of the finished dish.
Sauerkraut, cooked in compliance with all the rules and terms according to the lunar calendar, will surely delight you with an appetizing crunch and amazing taste. Such a product retains the maximum amount of nutrients for a long time keptand also accumulates antioxidants.