Is white cabbage that has turned rose-colored still safe to eat?
We sliced and grated some white cabbage three days ago and left it salted and completely covered in a plastic container. It has since then turned rose-colored. The top layer was pretty dry when I opened it tonight. We had it on our journey and the weather has been pretty cold these days.
The big question: is it bad now? I mean, it didn't taste differently, there was no fermentation... Anybody have a clue if it's still safe to eat? We like to travel around and want to eat some of the cabbage mixed with salad cream in the next few days... So it's only salted and cut right now and completely airtight covered in a plastic container.
Best Answer
Are you trying to make Sauerkraut?
Either way for the pink colour you have a non-desirable bacteria growing. While most Sauerkraut has some of this, it is not always safe to eat. Time to throw it away?
If you salt cabbage, you need to ensure not too much salt is used (1% to 2% max), and make sure it is packed down very firmly, so only anaerobic bacteria will grow in any numbers
It doesn't need to be in a closed container, but it should have a firm fitting lid, without an air gap on the top
Also, once it goes past 20°C (70°F) you run the risk of getting other undesirable bacteria and yeasts, and general food rot
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Why did my cabbage turn pink?
The water soluble red pigment leaking out of fresh cut leaves leads to a discoloration of the plant material. To avoid leakage, the red cabbage leaves are slightly dried out, which gives a poorer, less fresh appearance as, for example, white cabbage.Is discolored cabbage safe to eat?
Cut cabbages will begin to turn a grayish black color on any cut edge as they begin to age. If you have a cabbage cut in half (or even wedges) and notice the edges are turning color, simply cut a slice off the already cut edge and discard only that piece.Can I eat pink cabbage?
Red cabbage is easy to incorporate into your diet. This versatile vegetable can be added to soups, stews, salads, and coleslaw. It's delicious raw, steamed, sauteed, and fermented. It retains the most nutrients when it's eaten raw, but is still highly nutritious when cooked.Why does cabbage turn red?
Red cabbage contains a water-soluble pigment called anthocyanin that changes color when it is mixed with an acid or a base. The pigment turns red in acidic environments with a pH less than 7 and the pigment turns bluish-green in alkaline (basic), environments with a pH greater than 7.Testing Sauerkraut is it Bad or Safe to Eat?
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Answer 2
Anything that goes a funny colour should be chucked - it really isn't worth the risk.
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