No. 3560 — Bread Vinegar
English historical translation of Molokhovets recipe No. 3560 from the 1901 Russian cookbook, retaining original methods and measures.
Scald 2 garnetz rye flour with hot but not boiling water, stir, cover and place in an oven after bread for twelve hours.
When the porridge has reddened and malted, transfer to a four-vedro tub and dilute with 4 vedros boiling water. Let cool and add 4–5 spoonfuls yeast; cover.
Once fermentation begins, usually next day according to the author, decant and strain through linen into a barrel. Add 3 bottles good vodka and a piece of bread spread with 1½ glasses honey.
Cover the bung with linen and leave for three months, in sun in summer or in a warm room in winter, without disturbing the barrel.
The source treats the sinking of a surface film described as resembling mould as the sign of readiness. It then bottles the vinegar for table use and for pickling vegetable or fruit salads.