Some days are better than others for making sauerkraut. Four generations ago when to pick the best day to cut cabbage for sauerkraut was basic everyday household information. Back then people couldn’t just run to a grocery store for food. What you grew in the family garden and then stored in your home had to last through the lean winter months. Cabbage and sauerkraut have always provided a measure of food security for the rural poor.
A hundred years ago, even city people recognized that the moon’s monthly cycle had an effect upon the earth and upon agriculture. Today most educated people completely dismiss the notion that the moon’s cycle has any effect on daily life. It’s easy to think that if you’re not a farmer. Or if you are disconnected from the natural world and believe that food will always be available no matter what.
For many hundreds of years folk wisdom has instructed us, that the best time to make sauerkraut is during the time that the moon is new and up until the its first quarter.
When you make sauerkraut during the early days of the moon’s increase there is always plenty of juice in the crock. The top layer of sauerkraut doesn’t dry out and you won’t have to add any extra brine to the crock. To find the lunar days in a particular month where the moon is beginning to wax consult any good current almanac.