First red cabbage

I harvested my first headed red cabbage today, cut off the bug bitten bits, chopped, salted, squeezed, added caraway and bottled to ferment for red cabbage sauerkraut.

I had saved some fermentation juice from an earlier batch with mostly leaf (collards) and that has a pinker color than the more purple juice from todays batch. Is the purple dye acting as a pH indicator showing that the fermented batch has more (lactic) acid?

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1 Response to First red cabbage

  1. Pingback: Quinoa salad | Zen Nomad: Ed's Daily News

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