Growing cabbage in the Krasnoyarsk Territory - planting and care + grandmother's recipe for salting
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CABBAGE IN SIBERIA - GROWING AND FIRM GRINDING RECIPE
A whole instruction on working with cabbage from seedlings to using the harvested crop in cooking, written simply, interesting and lively. We arm ourselves with a pen and write out all the most valuable things in the Summer Resident's Notebook to avoid mistakes in the new season.
WINDOWSILL - NOT OPTION
Once again I decided to share some of my secrets with like-minded people: the more we know, the easier life is. This time we will talk about cabbage. The white-headed "queen of fields and gardens" came to us from Ancient Rome, where it grew in prehistoric times. I will write about the pests of the cruciferous family and how my grandmother sour cabbage. But this is below, and now - about sowing.
To sow, you need to grow your own seeds, or you can just buy it at the store. Personally, I prefer late cabbage, such as Slava, Gift. Therefore, at the end of the season I choose the most beautiful head of cabbage and in late autumn I dig it out with a stump. I put it in a five-liter bucket, pouring river sand on the bottom with a layer of 10-15 cm. So I keep it all winter in the basement.
In the spring, as soon as sprouts appear on it, I plant it in the ground. Then my seed head blooms, small pods are formed, and in them seeds. I tie up the stems so that they do not fall, and later, when the seeds are ripe, I cut them off. I collect it in a bunch, tie it with thin agril and hang it from the ceiling in a gazebo for ripening seeds. Then I thresh them and sift them through a coarse sieve. I manually select the largest and fullest seeds, pack them in a paper bag and store them at home in a dry place until spring. I sign the variety and the date of collection: the seeds are stored for a very long time, germination is excellent.
In the spring, I sow seeds without any treatment in a 20-liter galvanized tank, which I found in a landfill. It has served me for three years already: seedlings grow well in it, and there is no need to arrange a special nursery!
I put the tank in the garden, where there is less wind, near the fence. I prepare leaf litter in the fall and tamp it, filling the tank up to half. I water it with an EM-preparation solution and fill the compost with a layer of litter 10-15 cm from above (10 cm also remains to the top of the tank). I have been sowing from about April 25 (according to the weather) into the grooves spilled with boiling water. I spread the seeds at a distance of 2 cm from each other, sprinkle with a layer of earth (1 cm) and tamp the grooves with my palm.
I cover the tank with foil, but not tightly - I leave a little ventilation. And when the shoots appear, I remove the film and set the willow twigs crosswise, put a thin agril on top and press it with an elastic band.
Cabbage is not afraid of frost, and the seedlings turn out to be strong and stocky, not like in the apartment by the window! I had a sad experience of planting cabbage on the windowsill in the house - nothing good has grown out of it ...
When the seedlings grow up to be transplanted into the ground, I feed them with a natural stimulant. The recipe is as follows: I cut off four or five willow branches 20-30 cm long, chop with pruners and put them in a container. I pour 1 liters of hot (5-80 °) water and keep it for two to three hours in the bright sun - with this solution I spill the holes into which I plant the cabbage. By the way, such a solution helps well in the rooting process.
Subsequently, I water it once a week with plain water: at least 5 liters for each bush. And I feed it in a week using nitrogen, phosphorus and vermicompost. The second time, when the heads of cabbage begin to tie, I spill chlorella and potassium humate. I start harvesting cabbage when the first frosts hit: -1-5 ° at night.
Reference by topic: Cabbage of Savoy, red-and-white-growing and care (Novosibirsk)
GROWING CABBAGE: THE MAIN THING IS NOT TO RELAX!
To grow a good harvest, you have to work hard and communicate with your plants. Yes, yes, just talk! You know, in my opinion, plants have a long-term memory, they recognize our voice ... Therefore, I always talk with my plantings. I don’t know, maybe some will consider me abnormal, but this is how I do it. I am sure that many other gardeners do this too ... I believe that you need to love plants, then they will respond in kind! And you have to love the whole world in which you live, otherwise you can't.
Recently I heard about a novelty - an organic fertilizer for vegetables, which is an ion exchange nutrient substrate. Smart supplement. But I have not yet met her in our specialized stores. If I see it, I will definitely buy it, try it and write about the results.
Now about cabbage pests. I collect green caterpillars by hand, then sprinkle the cabbage with the following mixture: 2 glasses of ash + 1 tbsp. l. tar soap for 10 liters of water. I filter and spray.
Fighting cruciferous flea beetles: a glass of drunk coffee (dry), a glass of tobacco dust and two glasses of ash. Mix and pollinate.
From slugs, I advise you to dust the beds around the perimeter with fluff lime or agro-chalk so that the pests do not get to the cabbage. Repeat this procedure after every rain! At the end of last season, I somehow relaxed and after another rain I did not pollinate the perimeter of the garden, as a result my cabbage was pretty nibbled (photo 2).
CABBAGE GRINDING - GRANDMER'S RECIPE
Salting cabbage for me is a whole ritual. Salt is either Monday, Tuesday, or Thursday - "men's" days. Shredded cabbage and carrots, sprinkle with coarse salt (no additives) in a bowl and wrinkle with your hands until the juice comes out. Then I add some cumin or dill seeds (this is optional).
Do not take a lot of carrots, otherwise the cabbage will darken!
I transfer from the basin to a 10-liter stainless steel pan (grandmother salted in a wooden tub). I tamp it, pressing it tightly so that the juice stands out, put oppression on top and leave it until morning, covering it with gauze on top. In the morning with a wooden stick I pierce a layer of cabbage to the very bottom so that the gas comes out. I do this two or three times a day. When the cabbage turns sour and the brine becomes cloudy, I transfer it to glass jars and seal it with nylon lids.
I put it in a cold place for storage. We eat cabbage all winter, until the newest harvest.
For lovers of sweet cabbage, pickle salad with sugar, and never add sugar to sauerkraut.
I will not list the beneficial properties of cabbage, they have been known to everyone for a long time. I will only note that, in addition to white cabbage, broccoli is very useful, it should be consumed fresh. When you harvest the first crop, do not pull out the stump: there will still be heads of cabbage growing on it, however, smaller than the first ones. I have broccoli Fiesta F1.
Friends, cook cabbage soup from sauerkraut, but not empty, but with a delicious bone with meat. It's so nice to dine on a frosty winter day with hot cabbage soup with sour cream!
In photo 1, my harvest of last year, in photo 2 - the remnants of the harvest. In photo 3 - sauerkraut, in photo 4 - salad, and in photo 5 - salad with lingonberries.
That's all I wanted to share. The letter has been written, you can now go and make yourself a cup of coffee.
I try to use only white cabbage for pickling, because it is one hundred percent GMO-free.
See also: Sauerkraut: a recipe for cooking on Soviet GOSTs
VARIETIES OF CABBAGE FOR SIBERIA - VIDEO
© Author: Tatyana Alexandrovna SHCHURIKHINA Krasnoyarsk
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