Cabbage (2024)

FAQs

Why do you put baking soda in cabbage? ›

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

If you have two or more cabbages, “cabbages” is correct.

The cabbage juice is called an indicator because it can tell you the pH of a solution based on the color that it changes. The vinegar will turn the cabbage juice red because it is an acid (acetic acid). The baking soda will turn the cabbage juice greenish-yellow because it is a base (sodium bicarbonate).

Red cabbage contains a chemical called anthocyanin. This pigment is a natural acid-base indicator. It is blue in neutral substances, like plain water. When an acid like lemon juice gets in the water, a reaction makes the indicator molecule change shape and it looks pink.

Add herbs. Adding the right herbs can also help ease digestion. A few of Cording's favorites that pair particularly well with cabbage include ginger and turmeric.

Crisp it up: Shredded cabbage stays perky if it's soaked in cold water. This also helps cut the pungent edge. Drain well before combining with other ingredients.

Chiefly British Informal. a stupid, dull, or spiritless person.

The headed cabbage variety was known to the Greeks as krambe and to the Romans as brassica or olus; the open, leafy variety (kale) was known in Greek as raphanos and in Latin as caulis.

The word cabbage itself is thought to have derived from an Old French word 'caboche' meaning 'head'.

The salt then draws moisture out of the cabbage's cells through osmosis, forming a salty brine. This brine is important because it submerges the cabbage and deprives the Lactobacillus and other microorganisms of oxygen – the second step!

What happens if you drink too much cabbage juice? ›

Cabbage juice can cause abdominal discomfort in some people. Some people may experience intestinal discomfort when drinking cabbage juice. Cabbage is a rich source of fructans, a type of carb that people with irritable bowel syndrome (IBS) often find difficult to digest.

Cabbage and onions contain sulfur-based compounds and enzymes that are kept apart — and nonreactive — in separate cells when the plants are whole. But when you cut the vegetables, the compounds and enzymes mix, creating pungent, bitter and foul-smelling compounds that repel insects (and people!).

While the thought of drinking water infused with cabbage may not immediately sound appealing, the health benefits it offers are truly remarkable. Packed with essential nutrients and powerful antioxidants, cabbage water can work wonders for your overall well-being.

Turmeric is a natural acid-base indicator which changes colour from yellow to red-orange when added to a basic solution. It stays yellow in acidic solution.

This type of cabbage gets its purple-reddish color from the plant compound anthocyanin and the acidity level of the soil where it's grown. Like most colorful vegetables, it has many health benefits. Some people disagree on whether certain foods are truly healthy.

contain anthocyanin, a molecule that is a reddish colour in its naturally acidic environment: fruit. But, when it comes into contact with alkaline ingredients (the baking soda in a cake batter, for ex.), the anthocyanin turns blue.

Apply Diatomaceous Earth for Bug-free Cabbage

I've had good luck using diatomaceous earth if I end up with the cabbage moth larvae, plus you can use products with Bt such as Thuricide.

This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable. It has various unwelcome effects, such as softening the vegetable, altering the vegetable's flavor, destroying thiamine content, and hastening the loss of vitamin C.

Chop and soak: Soaking chopped cabbage in cold water for about 15 minutes will leach out most of the bitter and harsh flavor compounds, while also making the cabbage crisper. This is especially vital for leaf cabbage, but also works with firmer head cabbage varieties.