The 1901 Cookbook Archive
No. 3907 — Shredded Sauerkraut with Apples
English historical translation of Molokhovets recipe No. 3907 from the 1901 Russian cookbook, retaining original methods and measures.
Shred cabbage as finely as possible, pack into a tub and salt as in recipe No. 3898.
Between cabbage layers about three vershoks thick place a row of apples, tart or sweet provided their taste is good.
Put in the cellar. The author says the apples keep very long and the sauerkraut is first eaten around Great Lent.
Historical editorial note: This historical fermentation requires controlled acidity and temperature in a modern adaptation.
Original source: Read Russian recipe No. 3907. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.