Food Coloring from Cabbage
This homemade food coloring is prepared from red cabbage. Because red cabbage pigment is pH-sensitive, it starts out purple but turns pink when combined with acid and blue when combined with alkaline substances.
Source and licence
"Food Coloring from Cabbage" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Food_Coloring_from_Cabbage, revision 4630336), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Food_Coloring_from_Cabbage&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4630336
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
Method
- Blend cabbage and water in a food processor.
- Using a cheesecloth, strain the puree into a bowl to extract the juice.
- Pour the juice into a pan and add sugar.
- Turn the heat to medium-high, and stir to dissolve the sugar.
- Skim off and discard any foam that collects at the surface of the liquid.
- Turn the heat to high and boil until the liquid reduces to a single-thread consistency.
- Turn off the heat and stir in the lemon juice and vanilla.
- If you want to color the mixture pink, stir in additional lemon juice, 1 teaspoon at a time. If you want to color it blue, stir in the baking soda.
- Cool slightly, then pour into an airtight jar.