Features of salting cabbage according to the lunar calendar in 2019
In winter, sauerkraut or pickled cabbage is a popular snack. From ancient times, when preparing it, they were checked with the lunar calendar. Why do this, on what days of 2019, and at what time is it better to ferment cabbage - more on this later.
Product Benefits
- The process of sauerkraut not only does not reduce the amount of nutrients in the composition, but also enhances their effect:
- As a result of fermentation, the vegetable juice is enriched with organic acids. Lactic acid takes part in the work of the myocardium, muscle tissue, and brain cells. Tartaric acid improves digestion and water-salt metabolism.
- Coarse dietary fiber helps to remove residues of undigested food, toxins and breakdown products from the body.
- Vitamin U in vegetable juice effectively cures gastric ulcer, regulates the acidity of gastric juice. The element inhibits atypical cells, has an anti-allergic effect, which enhances the presence of sulfur in the composition.
- Sulfur is important for the function of blood formation - it protects the plasma from harmful bacteria and regulates blood coagulation. She also takes part in the production of insulin by the body.
- Ascorbic acid, which is abundant in cabbage, is a powerful remedy against viruses and infections.
- Vitamins A, E nourish and rejuvenate skin cells, strengthen hair and nails.
- B vitamins take part in almost all functions and processes of the body. They are responsible for the transmission of nerve impulses, brain function and central nervous system health. Support the function of the biliary organs, the liver.
- A large number of minerals have a positive effect on the state of bone and muscle tissue: calcium, sodium phosphorus.
- Iron helps reduce the risk of anemia, and iodine supports the endocrine system.
- The work of the cardiovascular system is positively affected by magnesium, potassium.
- The presence of zinc helps men minimize problems in the genital area.
The importance of accessing the lunar calendar
Our ancestors lived in unity with nature and in all matters relied on its promptings. Since the Moon controls the water of the Earth, it is logical that it affects living organisms, including plants, which consist mostly of water. Plants feel the influence of the moon with each of their cells, showing activity in growth or freezing. In this regard, long since the work on the fields, the preparation of food for the winter, people planned, checking the activity of the satellite of our planet.
Important! It is undesirable to abuse cabbage to people who have gallstones.
Salting cabbage according to the lunar calendar for 2019
In order for the pickles and pickles to be tasty and healthy, to be stored for a long time, one must take into account the phases of activity of the night luminary and the zodiac in whose sign it is located.
Moon phases
The lunar cycle includes 29.5 days and consists of four phases:
- New moon, birth.
- Growing
- Full moon.
- Waning.
Did you know? Sauerkraut, which was considered the world's national German dish, due to hatred of fascism during the Second World War, fell into fierce disfavor among consumers. To avoid losses, manufacturers renamed the product “cabbage of freedom”.
Suitable days
Salting and souring can be carried out at different times of the year. To make it easier to understand, the data are presented in the table:
| 2019 month | Favorable numbers |
| December | From 1 to 11, from 28 to 31 |
| January | 12 to 18 |
| February | From 11 to 13 (in Taurus) |
| March | From 8 to 14, 17 |
| April | 7 to 18 |
| May | 6, 7, 11, 12, 15-18 |
| June | 7 to 16 |
| July | - |
| August | 5 to 14 (salting only) |
| September | 1 to 13 |
| October | From 1 to 9, 30, 31 |
| November | From 1 to 11, 28-30 |
Recommendations from experienced chefs
Before starting cooking, it is advisable to know the differences between sauerkraut and salted product. This is important because sauerkraut, without the use of salt, is more useful.
Important! Salt cabbage all year, but vegetables that have gained a lot of sugar are more suitable for fermentation - those that are collected after the first frost.
When fermenting, the lactic acid bacteria present in the vegetable begin to ferment, interacting with sugars. As a result, lactic acid is formed, which prolongs the shelf life of the product. But for this, after fermentation, the product is placed in a cold place.
Since not everyone has the opportunity to store in a cellar or basement, modern methods of starter culture or salting involve the use of salt. In this case, you can store the product at home.
Cooking recommendations:
- For preparation, you need to take wooden, glass or enameled dishes. You can not use aluminum, when interacting with lactic acid, it releases toxins. Plastic absorbs odors and tastes, so it is undesirable to use.
- It is better to take late varieties, tight heads of cabbage. Try a leaf; it should not taste bitter.
- Be sure to remove wilted or spoiled leaves.
- Do not overdo it with salt, this ingredient can destroy beneficial bacteria.
- Pouring the product with finished brine, it is not necessary that they float in it.
- Shredded cabbage is well kneaded by hands so that juice stands out faster.
- You can ferment the product with the addition of apples, tomatoes, peppers, mushrooms, carrots.
- Unusual sourness will be given by berries: cranberries, lingonberries.
Did you know? The French, knowing the useful properties of sour cabbage and dishes from it, came up with the saying: "Cabbage soup takes away 5 sous from a doctor."
Cabbage is one of the most consumed vegetables. To treat yourself and loved ones with a delicious and vitamin pickled appetizer, you do not have to buy it, you can cook it yourself. To make the dish successful, you can listen to the experience of the ancestors and cook it on one of the favorable days according to the lunar calendar for the current year.
