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.

Time
20–30 minutes plus cooling
Yield
1 cup (280 g)

Ingredients

  • 1 small red cabbage, chopped
  • 1 cup water
  • ¾ cup (150 g) white granulated sugar
  • ½ teaspoon lemon juice, plus extra for pink color
  • ¼ teaspoon vanilla extract
  • 1 teaspoon baking soda (for blue color)
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Method

  1. Blend cabbage and water in a food processor.
  2. Using a cheesecloth, strain the puree into a bowl to extract the juice.
  3. Pour the juice into a pan and add sugar.
  4. Turn the heat to medium-high, and stir to dissolve the sugar.
  5. Skim off and discard any foam that collects at the surface of the liquid.
  6. Turn the heat to high and boil until the liquid reduces to a single-thread consistency.
  7. Turn off the heat and stir in the lemon juice and vanilla.
  8. 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.
  9. Cool slightly, then pour into an airtight jar.

Notes

  • The food coloring can be stored in refrigerator for up to three months.
  • To use in frostings, add the food coloring, ¼ teaspoon at a time, mixing after each addition.

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