Favorable days for pickling cabbage. October is the best month for fermenting cabbage for the winter. Early cabbage for pickling

October 25th, 2017

Hello, my dear readers!

October-November is the right time to prepare a very healthy and tasty product, without which it is difficult to imagine our table in winter - sauerkraut. Therefore, today I want to tell you for the winter. Every year we harvest cabbage grown in our garden using this method. To make the process of sauerkraut even more visual, I illustrated the recipe with photographs.

When is the best time to ferment cabbage?

Somehow, before, I didn’t really think about when it’s better to ferment cabbage in accordance with the lunar calendar. We usually cut ripe heads of white cabbage in the garden in mid-October, after the first frost, closer to the holiday of the Intercession, and soon began to ferment it. But if you decide to stick to the lunar phases, then do the preparation on the waxing Moon, after the New Moon. It is believed that in this case the cabbage will turn out especially tasty and crispy.

Which cabbage is best to ferment?

It is known that there are different varieties of cabbage: early, middle and late. I usually buy the “Iyunskaya” variety for sowing seedlings in order to cut heads of cabbage and eat fresh cabbage in the second half of summer, and the “Slava” and “Moskovskaya” varieties for pickling for the winter. But now you can find many seeds of other varieties of white cabbage on sale. Of course, for preparations it is necessary to use varieties of medium and late ripening. Early varieties are not suitable for this purpose.

Sauerkraut: a simple and practical recipe

You will need:

- white cabbage (late ripening),
- fresh carrots,
- Dill seeds,
— coarse salt (without iodine).

I will not indicate the exact quantity of products, since it is quite approximate. But you can focus on approximately the following proportions: for 1 kg of cabbage we take an incomplete tablespoon of salt and 200-300 grams of carrots.

Preparation procedure:

— We prepare the working surface of the table so that it is clean and completely free, because we will mash the cabbage on it. We will also prepare an enamel tank, bucket or large pan.
— We wash and peel the carrots. Grate the carrots on a coarse grater.

— We clean the heads of cabbage from the top leaves and chop them into strips. We throw away the stalks.

— Place the shredded cabbage on the table, on a clean oilcloth. When there is a heap of cabbage, add to it a handful of grated carrots, a pinch of dill seeds and a pinch of coarse salt.

— We crush the cabbage a little with clean hands, using the same movements as we usually work with dough.
— We throw the mashed cabbage into the prepared tank, which I usually place close to the table on a stool. You can place clean, whole cabbage leaves on the bottom.
— Cut the next portion of cabbage, mix it with carrots, dill seeds and salt, mash it on the table and throw it back into the tank or bucket. We do this until the tank is filled with cabbage, compact it with a masher. The tank or bucket does not need to be filled to the very edge, as the cabbage will soon release juice.
— We put pressure on the cabbage. For pressure, I usually use a three-liter jar filled with water, placing it on a flat plate.

— We leave the cabbage in the room for 3-4 days to ferment. During the fermentation process, remove the pressure several times a day and pierce the cabbage with a sharp knife to release the gas.

I usually determine the readiness of sauerkraut by taste, so that it is pleasant and not over-acidified. When you are satisfied with the taste of the preparation, we take the cabbage into a cold, unheated room. In a private house, cabbage stands in the entryway all winter. We consume it in winter as needed. If you haven’t fermented a lot of cabbage, you can immediately put it in jars and store it in the refrigerator at home.

I wish you good luck and delicious crispy cabbage! See you again!

Few people think about when it is better to ferment cabbage according to the lunar calendar, without attaching much importance to it. It turns out that this information is still of great importance, both for the final taste of the product and for its benefits.

The benefits of sauerkraut

Preparing for the winter from the above vegetable is not only extremely tasty, but also very healthy. It turns out that sauerkraut has the following properties:

has a general strengthening effect;
has an anti-inflammatory effect;
is an excellent antimicrobial, anticarcinogenic and analgesic;
improves the functioning of the digestive organs and the system as a whole;
acts as a laxative.

In order for this vegetable to be quite tasty and retain its properties, there is a certain time when it is better to ferment cabbage according to the lunar calendar. If this process is carried out on “undesirable” days, the product will quickly deteriorate and become moldy, in addition, it will be completely tasteless and unhealthy.

When is the best time to ferment cabbage according to the lunar calendar?

The end of autumn is cabbage time. This is a great time to ferment cabbage. In most cases, no special day is chosen for this process. But in vain! It turns out that there are days when it is better to ferment cabbage according to the lunar calendar, then it will be crispier and tastier. And at some times of the week it is completely undesirable to perform this process.

Experts say that 5-6 days is the best time to ferment cabbage. It is also of particular importance on what days to ferment cabbage. Monday, Tuesday and Thursday are considered more suitable for this process (the so-called

Sauerkraut will be tasty and crispy even when the Moon passes through such zodiac signs as Capricorn, Sagittarius, Leo, Taurus and Aries.

Learning to make sauerkraut

How to prepare this vegetable is quite simple and does not contain complex ingredients. For this you will need:

White cabbage;
carrot;
spices (bay leaf, black peppercorns, horseradish and currant leaves, several branches of dill).

For the winter? Quite simple if you follow these guidelines.

Wash the cabbage, remove the top leaves and chop it about 5 mm thick.

Wash and peel the carrots. A large grater is perfect for chopping it.

At the bottom of the container in which you will put the cabbage, you need to put some of the above seasonings. Mix cabbage and carrots, add salt and knead with your hands. Then you need to compact the vegetables in several layers in a barrel or tub.

It is important not to forget to skim the foam that will form during the fermentation of cabbage. After a week you can safely eat it.

If you are interested in the question of when is the best time to ferment cabbage according to the lunar calendar, remember the following recommendations:

The full moon is the most inopportune moment for this process. The cabbage will be too sour and soft and will spoil quickly.
This vegetable will become moldy if it is fermented on the days of the week when the Moon passes through such zodiac signs as Pisces, Virgo and Cancer. Cabbage turns out completely tasteless and does not last long.
It is not recommended to ferment cabbage during women's periods.
Non-iodized salt cannot be used in this process.
It is not advisable to open cabbage pickled in a barrel often. This speeds up the fermentation process, in addition, the vegetable may simply dry out or, as grandmothers say, “weather.”
On the days of Leo, Cancer and Virgo, it is not allowed to remove cabbage from the container. It is believed that this can contribute to the formation of bacteria and the rapid drying out of the vegetable.

Sauerkraut is extremely beneficial for the human body. To preserve its properties as much as possible, it is important to follow simple recommendations. The first thing that matters is what days to ferment cabbage. Secondly, you should avoid some mistakes in the cooking process itself.

At the beginning of the active season of pickling and pickling cabbage, I decided to discuss one very pressing issue. It causes heated debate among experienced housewives. Therefore, today we will discuss when to salt cabbage in October 2017.

It is October that is the first month when I usually start pickling it. You can’t do without this vitamin yummy in the fall and winter. Crispy, aromatic, drizzled with fragrant oil! How delicious it is, you'll lick your fingers!

You've probably noticed that you're one hundred percent successful in salting once. It crisps, stores well, and the brine does not stretch. And next time it disappoints you, although it is prepared according to the same recipe. It turns out soft, does not crunch, and the brine stretches. Why is this happening? What is the reason, and what should be done to ensure that pickling is always successful? Let's turn to old grandmother's methods. And try m explain them in a modern way.

The best month is suitable The month for preparing a popular dish is October. What days are the most suitable for the pickling to be successful and crispy? For this we need a lunar calendar. You can now easily buy it at any kiosk or bookstore. In extreme cases, the Internet will always help out.

Our grandmothers did not use lis lunar calendars. But their pickling was always successful. What's the secret? They just knew that they could pickle cabbage or cucumbers in barrels for the winter while the moon was growing. We have the opportunity to use the lunar calendar, so let's write down all the favorable days of October 2017 according to the lunar calendar.

When to ferment cabbage in October 2017 according to the lunar calendar
When to salt cabbage in November 2017 according to the lunar calendar
How to choose cabbage for pickling
Sauerkraut for the winter at home - how much salt
Tasty Additives You Can Use

Favorable days in October

October 1, 2 and 3
October 23, 24, 25, 26, 27, 28, 29 and 30

I am sure that these days will be enough for you to eat plenty of crispy cabbage.

WHEN TO SALT CABBAGE IN NOVEMBER 2017 ACCORDING TO THE LUNAR CALENDAR

In November, it is best to salt cabbage at the end of the month.

From November 19 to 30 are the most favorable days for pickling.

Both October and November include enough days on which you can safely ferment cabbage.

HOW TO CHOOSE CABBAGE FOR PICKING

This is a very important point, because using summer varieties does not give good results.

In other words, buy mid- and late-season cabbage varieties. Owners of garden plots have perhaps It’s important to plant the right varieties in the garden bed. Buyers at the bazaar have to take the word of the sellers. Watch carefully to ensure that the vegetables are not rotten. The head of cabbage should be firm to the touch and not frozen. Loose specimens are not suitable for pickling.

HOW TO CUT CORRECTLY

For proper cutting, use those special knives or graters. With their help, you will finely chop the cabbage, it will ferment perfectly and will look appetizing. The thinner you cut it, the better.

Tip: It’s best to thinly slice or grate carrots on a Korean grater. An ordinary grater is not suitable for this purpose; the color of the finished product may turn reddish.

SERVING CABBAGE FOR THE WINTER AT HOME - HOW MUCH SALT

This important question worries every housewife. Why, you ask? Because if you add little salt, such a nuisance as “stickiness of the brine” will appear. If you add too much salt, you won’t want to eat the finished product. There is a rule of salt, remember and use it!

For a kilogram of already chopped cabbage you will need exactly 20 grams of ordinary rock salt. Accordingly, 10 kg of chopped mass will require 200 grams of salt. For accuracy, always use a kitchen scale.

Tip: Always use regular coarse rock salt. It's better to avoid iodized sea salt

get started right away.

TASTY ADDITIVES YOU CAN USE

The classic recipe does not require any additives. Many lovers can add the following additives to diversify the taste.

Apples - thinly sliced
cranberries
Caraway
Beetroot
Lingonberry
Quince
Prunes
Red bell pepper

The main thing is not to overdo it, everything should be in moderation. I told you about the secrets of salting and cooking. All you have to do is put them into practice and please your family with delicious food.

WHEN TO SALT CABBAGE IN OCTOBER 2017 CORRECTLY

Wash and peel 2-3 medium-sized carrots, and then grate them on a coarse grater.

Lunar calendar 2018: When to sauerkraut?

Don’t mix carrots and cabbage, the time has not come yet.

Grinding with salt

Bookmark in a jar

Fill a three-liter, cleanly washed (preferably sterilized) glass jar with cabbage, packing it as tightly as possible. The density of the cabbage and the less air left in the jar will directly determine how juicy and crispy the product will be at the end of the fermentation process.

Pickling

Enjoy your meal!

This may be useful to you

Favorable days for canning and homemade preparations in 2018

In the fall, as you know, the chickens are counted and the harvest is harvested. It is clear that growing a good harvest on your own plot is only half the battle. It is important to preserve everything that months of hard work have been spent on.

There are many ways to prepare berries, vegetables and fruits at home, but they will delight us with an exquisite taste only if the recipe is strictly followed.

But, paradoxically, the taste of homemade preparations and canned food is also influenced by some intangible astrological factors, such as the phase of the Moon and its passage through the signs of the Zodiac.

Many experienced housewives, for example, know that you should not make sauerkraut or preserve vegetables on full moon days - the result can be disastrous. It is also undesirable to choose days for all types of preparations when the Moon passes through the signs of Cancer, Virgo and Pisces, otherwise the products will quickly become moldy and spoil. The 3rd and 4th phases of the Moon, as well as the days when the Moon passes through the signs of Aries, Taurus, Leo, Sagittarius and Capricorn, are rightfully considered the best for preparations. Moreover, each type of blank has its own nuances, which were taken into account when compiling Lunar calendar for 2018. Good luck with your preparations!

Lunar calendar for canning and homemade preparations

Favorable days for sauerkraut

January — 8, 9, 10, 11, 13, 15, 18, 23, 26;

February — 4, 5, 6, 7, 9, 10, 11, 12, 15, 19, 20, 21, 23;

March — 6, 8, 9, 11, 12, 13, 14, 18, 19, 20, 21, 23;

April — 5, 6, 7, 8, 10, 11, 14, 17, 19, 20, 21, 22;

May — 4, 5, 7, 8, 12, 13, 15, 16, 17, 18, 19;

September — 1, 3, 5, 6, 11, 13, 15, 16, 18, 19, 20, 30;

October — 2, 9, 10, 11, 13, 15, 16, 18, 29, 30;

November — 5, 8, 9, 10, 11, 12, 13, 14, 15, 26;

December — 2, 3, 4, 5, 7, 9, 10, 11, 12, 16, 17, 29, 30, 31;

Favorable days for canning

June — 8, 9, 10, 11, 15, 17;

July — 5, 6, 8, 9, 10, 14;

August — 2, 4, 5, 6, 7, 8, 9, 17, 18, 31;

September — 1, 3, 5, 6, 7, 11, 13, 15, 16, 19, 30;

October — 2, 10, 11, 13, 15, 16, 29, 30;

November — 5, 9, 10, 11, 12, 13, 14;

Favorable days for drying and freezing fruits, vegetables and mushrooms

June — 8, 9, 13, 17;

July — 5, 6, 10, 14;

August — 2, 6, 10, 29, 30;

September — 3, 7, 8, 15, 30;

October — 4, 5, 13, 27;

November — 9, 10;

Favorable days for storing crops

June — 3, 8, 9, 10, 11, 17;

July — 5, 6, 8, 9, 14;

August — 2, 4, 5, 10, 29, 30, 31;

September — 1, 7, 8, 15, 28;

October — 4, 5, 13, 15;

November — 9, 10, 11, 12, 14;

Unfavorable days for canning, sauerkraut and storing crops

January — 1, 2, 3, 4, 5, 29, 30, 31;

February — 1, 2, 27, 28;

March — 1, 2, 3, 27, 28, 29, 30, 31;

April — 1, 2, 23, 24, 27, 28, 29, 30;

May — 1, 2, 20, 21, 27, 28, 29, 30, 31;

June — 1, 5, 6, 7, 19, 20, 25, 26, 27, 28, 29, 30;

July — 1, 3, 4, 16, 17, 23, 24, 25, 26, 27, 28, 29, 30, 31;

August — 1, 12, 13, 23, 24, 25, 26, 27, 28;

September — 9, 10, 22, 23, 24, 25, 26, 27;

October — 6, 7, 20, 21, 22, 23, 24, 25, 26, 31;

November — 1, 2, 3, 4, 16, 17, 18, 20, 21, 22, 23, 24, 28, 29;

December — 20, 21, 22, 23, 24, 25, 26.

1. Lunar diet calendar;

2. Lunar calendar for hair cutting;

3. Lunar shopping calendar;

4. Favorable days for long trips and travel;

5. Calendar of favorable days.

Copying this article is prohibited!

In order for the sauerkraut to be juicy, crispy and not bitter, during the pickling process you must adhere to the recommendations and advice below.

Moon phases and days of the week

According to numerous observations, the most delicious and juicy cabbage is obtained only if it is cooked on the waxing moon.

If sauerkraut is prepared on a full moon or on a waning moon, it will certainly be sour and soft.

Also worthy of attention is the folk superstition that you need to ferment cabbage on the “male” days of the week - Monday, Tuesday and Thursday.

Selecting cabbage and preparing it

Choose white cabbage for pickling, with cabbage slightly flattened on top. Green varieties of sauerkraut are not as tasty.

Taking 2-3 medium-sized cabbage heads with a total weight of up to 4 kg, peel them from damaged upper leaves and chop them finely.

Wash and peel 2-3 medium-sized carrots, and then grate them on a coarse grater. Don’t mix carrots and cabbage, the time has not come yet.

Grinding with salt

Place shredded cabbage in a large enamel bowl or pan, sprinkle with 2 tablespoons of coarse table salt and begin to vigorously grind, crush and stir.

During the grinding process, the cabbage will begin to release juice.

The more thoroughly the grinding is done and the more juice the cabbage releases, the tastier the final product will be.

Add previously grated carrots to the grated cabbage and add 1 tablespoon of sugar. After mixing thoroughly, proceed to placing the cabbage in the jar

Bookmark in a jar

Fill a three-liter, cleanly washed (preferably sterilized) glass jar with cabbage, packing it as tightly as possible.

Terms and rules for sauerkraut

The density of the cabbage and the less air left in the jar will directly determine how juicy and crispy the product will be at the end of the fermentation process.

A couple of hours after putting it in the jar, you need to check whether the released cabbage juice has covered the entire cabbage on top. If not, add cold boiled water to the jar, otherwise the top layer of cabbage will darken and become unattractive.

Therefore, when adding cabbage, do not fill the jar with it to the very brim; leave about 3-4 cm of free space for the juice.

Pickling

Cover the jar with cabbage with a plastic lid with holes for the release of gases, which will inevitably be released in large quantities during its fermentation.

Place it in a warm place, remembering to place a bowl under the jar to collect the cabbage juice that runs out of it.

Every day, with a thin stick or knitting needle, pierce the cabbage in the jar in several places to the very bottom to release the gas bubbles that have formed in it.

After about 3 days (you need to regularly take samples), the cabbage will be ready. To avoid peroxidation and to slow down the fermentation process, place the jar of sauerkraut in the refrigerator.

Enjoy your meal!

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This may be useful to you

Various signs tell us a lot. They tell a person what to do, what to do in a particular case. By following such information, you can easily complete any task, including those related to cooking and making pickles. For example, many people want to know when to salt cabbage according to folk traditions. After all, this will help make the food really tasty, crispy and aromatic. What kind of person doesn’t like cabbage pickled with cumin, lingonberries or apples? This is a universal dish that can be served as a snack and used to prepare sour cabbage soup.

According to popular statements, this preparation should be done on full moon days.

Signs about pickling cabbage

They can be determined by the lunar calendar. It's great if these dates fall on Wednesday, Friday or Saturday. It is believed that if you follow this folk sign, pickling cabbage will be quick and easy, and the dish itself will turn out very crispy. Whether this is actually true is difficult to say. But many people say that this saying really “works” and when they sauerkraut according to this sign, it turns out more juicy and crunchy. Although, there are also those people who argue that, on the contrary, it is impossible to do salting during the full moon. This supposedly means ruining the dish. Which one to believe is unknown. There are fans of one approach and another.

On the mentioned days, you can safely practice sauerkraut. It will turn out no worse than the one that will be prepared on the full moon. Many people, by the way, prefer to wait for the new moon, which falls on “men’s day,” and start making preparations on that date. According to them, cabbage turns out even better than on a full moon.

Sauerkraut is a delicious and very healthy dish. GlavRecipe.Ru shares recipe for making sauerkraut in all its details.

To prepare absolutely magical sauerkraut, in addition to the vegetable itself, you will need several pieces of kitchen utensils. First, the starter utensils. The ideal option is a wooden barrel. It is difficult to find, so you can use a glass jar with a very wide mouth. Why the neck of the jar should be wide will become clear later. The second item is a large wooden board. Again, ideally - a sheet of plywood measuring half a meter by half a meter. The third necessary device is a sharp knife, the longer the better. Finally, you will need a plastic or enamel basin. The first three items will definitely be needed. A basin may only be needed the first time. During the cooking process, decide for yourself whether it is needed or not. It may happen that you can do without it. Having prepared all the listed items, we proceed directly to cooking.

A description of the further procedure will follow for a head of cabbage weighing two kilograms. If the head of cabbage is heavier, make the adjustment yourself. The stalk is cut from the head of cabbage.

Tip: Throw away the stalk. Cabbage stump accumulates harmful substances in its pulp. Do not under any circumstances eat it.

So, cut the head of cabbage into four parts and start chopping on the prepared sheet of plywood. It will take a long time to chop! The longer the better. You can turn chopping into a ritual. Smoke breaks, coffee, conversation. The main thing is to chop for a long time.

Periodically place the shredded cabbage mass in a bowl so that the added amount of shredded cabbage does not spill onto the floor. Consider this: high-quality shredding of two kilograms of cabbage takes about half an hour. If there is more cabbage, adjust the time yourself. And so the cabbage is chopped and placed in a bowl. Now comes the time to add salt.

Sauerkraut according to the lunar calendar 2018: choosing the most favorable days

Obviously, this is convenient when there are numbers - for so much cabbage, so much salt. However, cabbage is a specific vegetable to which standards do not apply. Therefore, it is impossible to clearly say that there are one hundred grams of salt per kilogram of cabbage. The ideal taste of sauerkraut is, if you like, empirical, experience, experiment. The more often you ferment cabbage, the faster you will arrive at the required proportions in accordance with your preferences. And yet, without any advice at all, it is risky to ferment cabbage in the dark, so something like this - for “pilot” fermentation of a two-kilogram head of cabbage, take about four tablespoons of salt. It is best to use coarse salt. Such a convenient salt for cooking as evaporated Polesie salt is not suitable for fermenting cabbage.

Pour the salt directly into the bowl with the cabbage. Next comes the most important operation, on the quality of which the success of the entire culinary operation depends. Everyone probably has an idea of what hand washing is. If not, then take an interest in the technology of this matter. Because there is a lot of action to be done that is similar to washing. Take as much of the chopped cabbage mass as you can in your left hand, and some in your right. And rub, imitating the movements during washing, for example, the collar of a shirt or blouse. You need to rub with force until the cabbage juice begins to stand out. At the end of the “washing” you should get the following picture - the cabbage mass turns from white to darkish and wet. A visible amount of juice accumulates at the bottom of the basin.

Next, use a regular coarse grater to prepare the carrots. Again, find out the required amount experimentally. For the first time, use about half a kilogram for a two-kilogram head of cabbage. Pour the grated carrots into a bowl. Mix thoroughly.

Tip: Before you start tamping, place the jar in a basin, because during the tamping process, cabbage juice will necessarily pour out of the jar.

You need to tamp very, very hard to completely squeeze out the air remaining between the cabbage particles. The picture at the end of compaction is a layer of cabbage, completely covered with a layer of juice on top. Next, take a glass jar of smaller diameter than the size of the neck of a large jar, pour water into it and place it in the jar with cabbage. This will be a kind of oppression. If you are using not a jar, but a barrel or a tub, then come up with something else as oppression. It is not necessary to place the jar of cabbage in any special place. A common place in the kitchen. Room temperature.

After two days, carbon dioxide will begin to be released - a waste product of lactic acid bacteria. Foam will begin to form. A very important stage. Therefore, the action that needs to be performed is very important. You need to remove the pressure and pierce the cabbage mass several times to the very bottom of the vessel with a knife or something long. The main thing is to get to the bottom. After completing this simple step, install the oppression back.

Two more days - and cabbage can be served. Sauerkraut should be stored in the refrigerator.

Bon appetit.

When to salt cabbage according to folk wisdom?

Various signs tell us a lot.

It is best to ferment cabbage for the winter, adhering to the lunar calendar

They tell a person what to do, what to do in a particular case. By following such information, you can easily complete any task, including those related to cooking and making pickles. For example, many people want to know when to salt cabbage according to folk traditions. After all, this will help make the food really tasty, crispy and aromatic. What kind of person doesn’t like cabbage pickled with cumin, lingonberries or apples? This is a universal dish that can be served as a snack and used to prepare sour cabbage soup.

When, according to popular belief, should you ferment cabbage?

According to popular statements, this preparation should be done on full moon days. They can be determined by the lunar calendar. It's great if these dates fall on Wednesday, Friday or Saturday. It is believed that if you follow this folk sign, pickling cabbage will be quick and easy, and the dish itself will turn out very crispy. Whether this is actually true is difficult to say. But many people say that this saying really “works” and when they sauerkraut according to this sign, it turns out more juicy and crunchy. Although, there are also those people who argue that, on the contrary, it is impossible to do salting during the full moon. This supposedly means ruining the dish. Which one to believe is unknown. There are fans of one approach and another.

If you decide to trust that cabbage should be salted during the full moon, but it is not close, and you need to prepare now, don’t be upset. There are other best days for pickling cabbage according to signs. These dates include the so-called “male days of the week.” This is Monday, Tuesday and Thursday. By the way, according to folk superstitions, it is considered ideal if they fall on a new moon.

On the mentioned days, you can safely practice sauerkraut. It will turn out no worse than the one that will be prepared on the full moon.

Many people, by the way, prefer to wait for the new moon, which falls on “men’s day,” and start making preparations on that date. According to them, cabbage turns out even better than on a full moon.

Each person must decide for himself which folk one to believe. However, many families have their own traditions, including those related to pickling cabbage. Whether to use these “tips” or not is up to you to choose.

WHEN TO SALT CABBAGE IN OCTOBER 2017 CORRECTLY

When to ferment cabbage in October 2017 according to the lunar calendar
When to salt cabbage in November 2017 according to the lunar calendar
How to choose cabbage for pickling
Sauerkraut for the winter at home - how much salt
Tasty Additives You Can Use

Favorable days in October

October 1, 2 and 3
October 23, 24, 25, 26, 27, 28, 29 and 30

I am sure that these days will be enough for you to eat plenty of crispy cabbage.