The 1901 Cookbook Archive
No. 3899 — Keeping Shredded Sauerkraut Almost Fresh
English historical translation of Molokhovets recipe No. 3899 from the 1901 Russian cookbook, retaining original methods and measures.
Ferment as for recipe No. 3898, but use small barrels instead of large tubs.
After two weeks seal the barrels with resin and keep cold; in spring move them to the cellar and bury them in ice.
Open only one barrel at a time, because the author says sauerkraut spoils faster after a barrel is opened.
Historical editorial note: Sealing actively fermenting barrels can build pressure; modern fermentation requires safe venting and acidity controls.
Original source: Read Russian recipe No. 3899. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.