It’s almost mid-autumn – it’s time to prepare for the traditional fermentation of white cabbage for the winter.
It is believed that in addition to a successful recipe and fresh cabbage, you need to choose the best day and then the preparation will be of the highest quality.
Expert of the online publication "BelNovosti" Yulia Arkhipova - a cook, fourth-class baker told when to ferment cabbage.
The cabbage should be tasty and crispy. These qualities depend on the technology, as well as the usefulness of the product.
As is known, sauerkraut is one of the sources of vitamin C available to everyone.
In addition, sauerkraut is used not only as a ready-made snack, but also as one of the ingredients when cooking cabbage soup, preparing salads and other dishes.
Secrets of preparation
Firstly, it is not recommended to choose Wednesday, Friday and Saturday for this activity.
According to superstitious cooks, Monday, Tuesday or Thursday are ideal for fermenting cabbage.
Secondly, the night light makes its contribution to the success of the event. Yes, the lunar calendar extends its influence not only to gardening.
The best days in October are from 8th to 11th, and also on October 16th.
The best days in November are the period from the 3rd to the 8th, from the 12th to the 15th, and also November 30th.
Thirdly, you can't ferment cabbage when you're in a bad mood. But this rule applies to many culinary masterpieces.
Expert: Julia Arkhipova
