Salty cabbage — a basis of many dishes, in certain cases a product can act also as a separate independent dish — light meal. That preparation was longer stored, it is better to salt vegetable in certain time and it is obligatory to use only completely dead-ripe heads of cabbage.
Salty and sauerkraut — very popular dish during cold seasons. And there is no wonder, viands has pleasant sourness and is an excellent source of vitamins With and To which in the period of epidemics maintain immunity. It is considered that the use of only 100 grams of sauerkraut a day reduces risk of developing of catarrhal diseases twice.
In what month it is better to salt cabbage for the winter
It is considered that cabbage can be salted throughout all winter while there are fresh heads of cabbage of this vegetable. But if there was a need at once to salt all harvest for the winter, it is necessary to choose competently time for work.
That cabbage was longer stored, for salting it is necessary to use only completely dead-ripe juicy vegetables, ideally — also a little taken by a light frost. From the aforesaid it is possible to draw a conclusion that cultures which are most suitable month for ferment — October and November ( depending on the region).
When choosing optimum day for a pickles of cabbage it is worth leaning not only on a maturity of vegetables, but also on the lunar calendar, some national signs. You remember, the most tasty turns out that preparation which was fermented in the period of the growing moon (optimum — for 6-7 lunar day). And if salting happened also in one of "Women's Days" (Wednesday, Friday, Saturday), then it will turn out twice more tasty and will be longer stored without loss of the useful properties and gustatory qualities.