CABBAGE SEVEN IMMEDIATELY IN GROUND
White cabbage is traditionally grown through seedlings. I did it before too. But in the apartment with this a lot of trouble, and the quality of seedlings is low. I conducted an experiment with sowing in the ground - and it turned out that it is quite possible to get an excellent crop without seedlings in the apartment.
For winter consumption and fermentation, I grow two productive hybrids F1 Aggressor and Megaton. And for salads, I specially sow the old, unfashionable, but very tasty mid-season variety Belorusskaya 455. Heads of cabbage are large, white, dense. I plant no more than 20 bushes. I think that less is better, but better.
Agricultural technology is very simple. In late April - early May, on the warmest and sunniest part of the garden, I choose a well-lit place, where I arrange a small, 0,3 × 1 m bed.
It is very important to choose the right predecessors for cabbage. Moreover, both in the garden where the seedlings will be placed, and on the one where it is planned to be planted. Good predecessors are legumes - peas, beans and beans, as well as early potatoes, cucumbers or carrots. Satisfactory - onions and tomatoes. And it is extremely undesirable to sow or plant cabbage after cruciferous (including siderata) and corn.
I make two lines on the bed at a distance of 15 cm from one another and sow the seeds to a depth of 1,5-2 cm. I cover with non-woven material from above. With good lighting, the seedlings trained by regular cooling grows hardened and strong.
The biggest danger in the spring is the cruciferous flea. If I see that these small bugs have appeared, I immediately pollinate the plantings with a mixture of ash and tobacco dust. Otherwise, only memories will remain of cabbage ...
I plant the plants in a constant place in the first ten days of May. Heads of cabbage will be large if the plants have enough light and air. Therefore, I plant them spaciously, 90 × 90 cm. At first, the bed seems empty, but then the cabbage dissolves burdock leaves and occupies the entire area.
I put 1 bucket of compost and 1 a glass of ash in each hole, mix them with the shovel with the ground, pour over a 1 bucket of water.
HOW TO GROW YOUR CABBAGE SEEDS?
With the current abundance of a wide variety of seeds, a logical question arises: why? The answer is simple: for a guaranteed harvest. If you grow varietal cabbage and you like it, it makes sense to get your seeds.
Alas, no one will give a guarantee of the cleanliness of those purchased to you.
In autumn, when harvesting is in progress, cut down a head of the plant you like and pull the stump out of the ground. Wrap the roots in a newspaper and polyethylene so that they do not dry out. You can keep the seed stump in the cellar or in the refrigerator. By April, sleeping kidneys would begin to awaken on it. Drop the stoker in a deep container with earth, say in an 5-liter bottle. After a couple of weeks, she is covered with young foliage.
Seed cabbage is planted in the soil after the end of frost and is protected from pests - butterflies and slugs. It turns out a lot of seeds, they retain viability for 4-5 years.
I plant plants in groups, without sharing the roots. Then, when they take root and grow, I carefully cut with scissors those that are weaker. As a result, the strongest bush remains.
I profile the row so that the center is lower than the edges. This is very important, because cabbage loves plentiful watering, you can’t give it a drink from a watering can. Therefore, 1 -2 once a week I throw a hose on the garden bed and water directly from the well, literally flooding the plants. So that the soil is moistened deeply.
I feed twice a season with fresh chicken droppings - in June and July. I spread it 1: 20 and pour 1 bucket of solution on the 2-3 bush. Heads are tied up - just a sight for sore eyes!
I do not pick old leaves, and before harvesting the plants stand with “burdocks”. I delete only those that have turned yellow. I harvest in October-November. I determine the exact time by a thermometer: if the daytime temperature for a long time fluctuates within 4-9 °. At the root, frost cabbage is not terrible; it can endure frosts up to 4-6 ° without any harm to itself. But immediately after freezing it is impossible to harvest, heads of cabbage should come to their senses and sit on the garden a day or two. So it is better to overexpose the cabbage a little in the garden than to remove ahead of time. Moreover, in the fall, despite the cold, it continues to grow.
Having chosen dry and clear weather, first of all, I remove the heads of cabbage, which are intended for long-term storage. I remove the side leaves, leave a stump 3-4 cm long and leaves covering the head of cabbage. They protect the cabbage from mechanical damage and disease. Cut heads of cabbage are vulnerable even to light frost (minus 1 °), so I immediately transfer them to the veranda and keep 5-6 there for hours — I dry them. And then I hang them in the cellar by the pokers. There, at a temperature of 1-3 ° and humidity 90-95%, it will be stored all winter.
The very last I clean the heads of cabbage, which will go to the pickle. Freezing is very useful for them. Sauerkraut then turns out to be glorious - sweet, crispy, vigorous!
© Author: Yu. Yakshin Altai Territory
I cut the cabbage into strips. An 3 liter can requires approximately 1,8 kg. Carrots on a grater - 750 g for the same volume. I thoroughly crush cabbage and carrots, stirring. For taste, add coriander, caraway seeds and black pepper with peas. And I ram the vegetable mixture into a jar.
For brine in 1 l boiling water add 1 Art. a spoonful of sugar, 2 Art. tablespoons of salt and 1 Art. a spoonful of vinegar essence (70%). If it is not, you can take 8 Art. tablespoons 9% table vinegar.
I add salt, sugar in boiling water, pour in the essence and mix so that the grains dissolve. I cool the brine to room temperature and then pour it into a jar of vegetables with a thin stream. I pierce a couple of times to release excess air. The brine should cover the cabbage completely.
I put the jar closed with the lid in the refrigerator ... and my relatives begin to crunch it after a few hours! In a word, I was not able to verify how much such a blank would be stored. Dressed with vegetable oil and onions, it is just an overeating!
Cabbage A-la barrel
Vigorous, fragrant, this cabbage is just the perfect snack! And done elementarily.
At first I finely shred 5 kg of cabbage and rub on a grater of 300 g of carrots. I put them in a large pan, add 2 Art. tablespoons of salt, 40 g of sugar, 5-6 bay leaves, black peppercorns and mix everything. In no case should you mash vegetables!
In a 3-liter jar, I ram this mixture in layers. I put the jar in a warm place for fermentation. I substitute a plate from below so that the escaping brine does not flood the entire district.
Cabbage wanders, and the accumulating gases literally push it out of the can. At this time, a couple of times a day I pierce the vegetable mixture with a special pointed stick (made it from a Chinese sushi stick). So cabbage "plays" for several days, after which the process stops. The jar can be closed with a lid and put in a cool place. It turns out delicious - and no barrel is needed!
© Author: I. TIMOFEEVA Ryazan region
The largest cabbage in the world, weighing 34,4 kg, was grown by a farmer John Evans from Alaska, USA.
According to him, the main secret is a good wet spring, frequent rains and hot weather in early summer.
And of course, correctly selected dressings.
SOWING CABBAGES IN OPEN GROUND: VIDEO
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