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Stephie ♦
Stephie ♦
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...Good point, TDF. Some bacteria are good for us, and even tasty. I I think the pink is from the salt... 
Otherwise, the cabbage would turn brown. The salt acts as a preservative, but the acidity could be reacting to the juices in the cabbage, turning them pink... Similar chemical reactions also have something to do with why red cabbage is red.

...Good point, TDF. Some bacteria are good for us, and even tasty. I think the pink is from the salt... Otherwise, the cabbage would turn brown. The salt acts as a preservative, but the acidity could be reacting to the juices in the cabbage, turning them pink... Similar chemical reactions also have something to do with why red cabbage is red.

I think the pink is from the salt... 
Otherwise, the cabbage would turn brown. The salt acts as a preservative, but the acidity could be reacting to the juices in the cabbage, turning them pink... Similar chemical reactions also have something to do with why red cabbage is red.

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user79918
user79918
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...Good point, TDF. Some bacteria are good for us, and even tasty. I think the pink is from the salt... Otherwise, the cabbage would turn brown. The salt acts as a preservative, but the acidity could be reacting to the juices in the cabbage, turning them pink... Similar chemical reactions also have something to do with why red cabbage is red.