Salted cabbage is the basis of many dishes, in some cases the product can also act as a separate independent dish - a light snack. In order for the preparation to be stored longer, it is better to salt the vegetable at a certain time and be sure to use only fully ripe heads of cabbage.
Salted and sauerkraut are a very popular dish during the cold seasons. And this is not surprising, because the food has a pleasant sourness and is an excellent source of vitamins C and K, which support immunity during epidemics. It is believed that eating just 100 grams of sauerkraut per day can cut the risk of colds in half.
In which month is it better to salt cabbage for the winter
It is believed that cabbage can be salted throughout the winter, as long as there are fresh heads of cabbage. But if there is a need to salt the entire crop at once for the winter, you should choose the right time for work.
In order for the cabbage to be stored longer, for salting it is necessary to use only fully ripe juicy vegetables, ideally also slightly tacked with a light frost. From the above, we can conclude that the most suitable months for the culture sourdough are October and November (depending on the region).
When choosing the optimal day for salting cabbage, you should rely not only on the maturity of vegetables, but also on the lunar calendar, some folk signs. Remember, the most delicious is the preparation that was fermented during the growing moon (optimally - on the 6-7 lunar day). And if salting also took place on one of the "women's days" (Wednesday, Friday, Saturday), then it will turn out twice as tasty and will be stored longer without losing its useful properties and taste.
