The 1901 Cookbook Archive
No. 3902 — Quick Sour Cabbage in Several Days
English historical translation of Molokhovets recipe No. 3902 from the 1901 Russian cookbook, retaining original methods and measures.
When summer arrives and the supply of sour cabbage has run out, shred fresh heads and wash them.
Blanch in boiling water, bring once to a boil, drain and rinse with cold water until fully cooled.
Drain thoroughly and salt as for shredded sauerkraut in recipe No. 3898.
The author says the cold rinsing makes the cabbage firm and crisp.
Historical editorial note: The original does not specify fermentation acidity or a safe holding temperature.
Original source: Read Russian recipe No. 3902. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.