Moscow pickled cabbage

You will definitely love the recipe for sour crispy cabbage! My family has the best recipe The sauerkraut turns out crispy. A very simple culinary recipe that has been known to people since time immemorial. Sauerkraut has always been eaten in Rus', before in villages it was fermented in barrels and tubs and it was almost the main food during winter, it was eaten simply with vegetable oil and bread. A lot of dishes can be prepared from sauerkraut, ranging from banal cabbage soup to pies. I offer you a recipe for Moscow-style sauerkraut. Cabbage is fermented on certain days, they monitor the phase of the moon, old people will accurately tell you on what day it is better to ferment cabbage, and other vegetables. This is usually done on the waning moon, the so-called old man. Popular wisdom says that it is better not to start fermenting cabbage during the full moon - since cabbage fermented at this time may not turn out elastic and crispy, but soft and limp. Who would like this sauerkraut? It is better to take into account the phase of the moon, so the sauerkraut will taste better.