Red cabbage tea indicator

Equipment

• Large pot
• Knife
• Cutting board
• Mixing spoon
• Sieve
• Storage container
• Wide pot (if reducing)

Steps

1. Set 72 oz of water to heat in a large pot*
2. Place the ½ head of cabbage cut side down.
3. Chop 1-inch slices from the edges in to isolate the stiff white center in the middle slice, discard.
4. Finish course chopping, breaking apart the nested pieces. Place in hot water.
5. Once bubbles from boiling start, time the tea boiling for 12 mins until the cabbage pieces have white edges.
6. Strain out the cabbage chunks and refrigerate tea for up to 2 weeks, otherwise freeze.
7. Experiment with kitchen acids and bases.

Video (52 sec)