The Ways of Fermenting Cabbage from Little Cubes to Whole-Head

By Guélia Pevzner

EACH YEAR THE APPEARANCE of big white cabbages in our Moscow kitchen announced to me the arrival of autumn with winter soon to follow. It was the season to ferment, “to prepare the vitamins,” as we said in our house. A funny tool called a setshka came out, a sort of big stick at one end of which was a half-moon-shaped blade: the cabbage had to be cut in…