http://www.purpleatheart.com/blog/sauerkraut Wholesome gluten-free recipes, do-it-yourself, keeping it local, and being mindful. Mon, 14 Mar 2011 19:03:14 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.purpleatheart.com/blog/sauerkraut#comment-44 Anna Mon, 14 Mar 2011 19:03:14 +0000 http://www.purpleatheart.com/blog/?p=44#comment-44 By the way, I've always made this using kosher salt or sea salt. Well, today I'm making my kraut of red cabbage with a sea salt with high mineral content. Guess what? It's blue. It turns the cabbage blue. Apparently this is totally normal, according to several articles I read, including this one: http://www.proteinpower.com/drmd_blog/food-and-food-products/a-grain-of-salt/ and it serves as an indicator of the pH. My guess is that as the kraut ferments and the cabbage gets more acidic, its color will return to it's normal purplish/magenta color. we shall see... Anna The Purple House By the way, I’ve always made this using kosher salt or sea salt. Well, today I’m making my kraut of red cabbage with a sea salt with high mineral content. Guess what? It’s blue. It turns the cabbage blue. Apparently this is totally normal, according to several articles I read, including this one: http://www.proteinpower.com/drmd_blog/food-and-food-products/a-grain-of-salt/ and it serves as an indicator of the pH. My guess is that as the kraut ferments and the cabbage gets more acidic, its color will return to it’s normal purplish/magenta color. we shall see…
Anna
The Purple House

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