How and when to start pickling cabbage according to the moon in 2020
Sauerkraut is used as a standalone snack and as an ingredient in other dishes. It's easy to prepare. Homemakers typically pickle cabbage in October or November, immediately after harvesting. Late-ripening varieties are used for this snack. They have firm heads and leaves with plenty of juice. According to the lunar calendar, it's best to pickle cabbage in 2020. This way, the product is delicious, crispy, and has a longer shelf life.
Favorable days
Pickling cabbage is not possible on any date. Even experienced cooks have no trouble preparing this snack. Even when using a firm fork with juicy leaves and following the instructions precisely, the dish doesn't always turn out delicious. Often, an unpleasant aftertaste develops after cooking, or the product goes sour within a short time.
Astrologers advise using the lunar phases as a guide when choosing pickling days in 2020. Choosing the right date according to the cabbage pickling calendar below greatly increases your chances of producing a delicious cabbage.
| Month | Favorable days |
| September | 19-23 |
| October | 1, 17-20, 28-31 |
| November | 16, 24-28 |
| December | 22-26 |
When choosing the date to ferment cabbage, consider the transit of the Earth's satellite through the zodiac constellations. The best constellations are considered to be Capricorn, Taurus, Aries, Sagittarius, and Leo. The product fermented during this period has a more pleasant taste and has a longer shelf life.
Unfavorable days
The waning moon or the New Moon are considered unsuitable for pickling. Successful pickling requires the presence of bacteria that stimulate fermentation. During the waning moon and the New Moon, their activity is reduced. Therefore, fermentation proceeds slowly. This causes the cabbage to become soft and its flavor to deteriorate.
Astrologers also recommend paying attention to the passage of the Earth's satellite through the zodiac constellations. The signs of Virgo, Cancer, and Pisces are considered unfavorable for preparing cabbage for the winter. Appetizers prepared on these days spoil quickly and develop mold. During the waning moon, you should avoid opening jars of winter preserves. Cabbage dries out or turns sour quickly on these days. Below is a table of unfavorable days for preparing cabbage for the winter in 2020.
| Month | Unfavorable days |
| September | 3-17 |
| October | 3-16 |
| November | 1-15 |
| December | 1-14, 31 |
Winter preparations begin in the fall, immediately after the harvest. In Siberia, the Urals, and other regions, this period coincides with the feast of the Intercession of the Virgin Mary, celebrated on October 14th according to the Orthodox calendar. However, if preparation begins during the immediate decline phase, the product will be tasteless. This period is also known as "snotty week" for cabbage. In 2020, it falls between November 1st and 15th. Cabbage pickled during these periods becomes soft and slimy. Even on favorable days, pickling cabbage will not be successful if the preparation technique is not followed.
Pickling tips
Only white cabbage is suitable for winter pickling. Red cabbage, cauliflower, Brussels sprouts, and other varieties are not used. Cabbages that remain in the garden until the first frost are best for pickling. These vegetables accumulate a lot of sugar, which is necessary for fermentation.
Based on their growing season, mid-season and late varieties are more suitable for pickling. The former develop a dense head, and the leaves contain the right amount of sugars. They are suitable for pickling, but the resulting flavor isn't always ideal. Mid-season varieties are used for pickling by residents of northern regions, where varieties with a long growing season don't have time to ripen. Late-season varieties have dense and crispy heads, making them ideal for winter storage.
The best mid-season varieties for pickling:
- Glory 1305;
- Present;
- Belarusian;
- Menza F1;
- Dobrovodskaya;
- F1 Anniversary;
- Krautman F1;
- Megaton F1;
- Midor F1;
- Atria F1;
- The merchant's wife.
Late-ripening varieties suitable for pickling:
- Moscow late;
- Aggressor F1;
- Amager 611;
- Kharkov winter;
- Valentina F1;
- Geneva F1;
- Mara;
- Snow White;
- Kolobok F1;
- Turkic.
Fork selection
Not every head of cabbage is used for pickling. The largest heads are best, as their leaves contain the most juice. Choose cabbages with white leaves, as they have the highest sugar concentration. Heads with greenish leaves are not suitable for pickling. Heads of cabbage for pickling are cut after the first frost, when the moon is waning. At this time, excess moisture from the leaves rushes to the roots. The leaves become dense and firm, but retain the greatest amount of nutrients.
Before shredding the cabbage, taste it first. Vegetables with juicy, sweet leaves are best. Check the cabbage's firmness by squeezing it in your hands. You can also crush individual leaves. If the vegetable is crunchy and releases a lot of juice when broken, the appetizer will be delicious.
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If I buy cabbage at the market, I avoid any with cracks. These heads are inflated with water to add weight. If possible, the heads are tested for nitrates or soaked in water for two hours. Then they are left to dry. The outer leaves and any damaged ones are removed.
Necessary conditions
If pickling without brine, you'll need a weight. Place it on top of the shredded cabbage leaves to release their juices. Fermentation begins within 24 to 48 hours. Maintain a temperature of 18°C to 20°C during this time. The cabbage will be ready in 11-12 days. At a higher temperature, between 20°C and 25°C, it will be ready in a week. Fermentation shouldn't be too slow or too fast, as this will degrade the flavor of the finished product. Therefore, maintain the correct temperature.
When preparing this appetizer, use coarse or medium-ground salt. It dissolves slowly and slows down the fermentation process. This helps the cabbage leaves retain their shape and structure. If necessary, sea salt can be used instead of rock salt, reducing the amount by half.
It's best to pickle cabbage in a wooden barrel. However, a regular enamel saucepan will also work. Some cooks use regular glass jars. Aluminum and metal containers are unsuitable, as they oxidize and spoil the flavor. It's best to avoid using food containers, as they often impart off-flavors and unpleasant odors.
Making sauerkraut
The basic recipe for this popular appetizer contains just a few ingredients—cabbage and salt. But to enhance the flavor, carrots, dill seeds, caraway seeds, pumpkin, beets, and sugar are added. Less common additions include lingonberries, apples, or cranberries. They are placed in the filling to impart a unique aroma and flavor.
Ingredients:
- 4 kg of white cabbage;
- 4 tbsp. coarse table salt;
- 400 g carrots.
Preparation:
Shred the cabbage into strips and place in an enamel bowl. Add salt and rub thoroughly with your hands to release the juices. Shred the peeled carrots into strips and add them to the mixture. Stir the contents of the bowl thoroughly several times.
The prepared mixture is transferred to three-liter glass jars, previously sterilized. The mixture is compacted tightly to eliminate air bubbles. After a few hours, the cabbage-carrot mixture is checked. The released juice should completely cover it. If necessary, increase the liquid level by adding boiled water.
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The jars are sealed with perforated plastic lids and placed on a tray. This will collect excess liquid. Open the jars daily and prick the cabbage mixture with a wooden skewer to the bottom to release any trapped gases. When the appetizer is ready, move the jars to a cool place to prevent it from spoiling.
Possible errors
If the preparation method is not followed correctly or the temperature is not maintained, the snack will have an unpleasant appearance and taste. If the containers are kept in a hot room during fermentation, the product will darken. The following factors can cause an unpleasant taste:
- when using frozen heads of cabbage, the snack turns out soft and does not crunch;
- If there are a lot of nitrates in the forks, the snack will darken and quickly become unusable;
- If darkening is observed only in certain areas, the cause is accumulated gases;
- Mucus appears due to insufficient liquid and contact of the cabbage mass with air.
Appetizers with dark spots or slime are edible and won't cause food poisoning. However, they have an unpleasant taste. Therefore, such products are used only as an ingredient in other dishes. Before use, they are thoroughly washed and cooked.
To prepare delicious sauerkraut, choose a favorable day for pickling according to the lunar calendar. The most delicious snack is obtained in November or December, after the "snotty week." To ensure it's crispy, follow the proper preparation technique and maintain the right temperature.