Red cabbage juice
A rich purple juice of fresh red cabbage, with a mild cabbagey-earthy taste, rich in anthocyanins, as a natural pH indicator and colouring for dough, rice and eggs.
Red cabbage juice is a rich purple or blue-purple juice pressed from fresh red cabbage, with a mild cabbagey-earthy taste and a light sweetness, rich in anthocyanins and vitamin C. It is drunk as part of vegetable juices and detoxes and widely used as a natural pH indicator and colouring: acidifying it gives pink and red, making it alkaline gives blue and green for dough, rice, eggs and drinks.
Recipes with this ingredient
The recipe was shared with us by Touch of Matcha chef Egor Rudolsky.
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The recipe was shared with us by the chef of Touch of Matcha Yegor Rudolsky. Buckwheat is our everything after Pushkin. Birch trees are also strongly associated with Russia. We collect young birch buds, then add them to our bowl. When they are young, they are soft and pleasant. At first, we prepare them for future use, and when they run out, we simply remove this bowl from the menu and move on to others. We do not overcook buckwheat, we preserve the grain. Fermented tomatoes and cauliflower add acidity and spice.
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