PINK KALE SPROUTS
Pink kale · Brassica oleracea acephala gongylodes
PINK KALE SPROUTS
TASTE • EDIBLE PARTS
Pink kale sprouts taste like red cabbage, but the taste is more round than red cabbage sprouts. Pink kale sprouts are cultivated from pink cabbage, which is a sister of red kale/cabbage. Therefore the tastes are so equal. Nutritionally the two sprouts also contain the same nutrients.
All kale/cappage sprouts develop root hairs. These white fluffy roots show up from the second day of the cultivation. You will notice that the roots look like mold to the confusion, but they are completely natural and edible. The roots are full of plant fibers and you can blend them into dips, if you prefer, and use only the tops in your salads.
A, B, C, E, K
Potassium, Iron, Calcium, Magnesium, Zinc, Phosphorus
2% – measured in relation to sprouts consisting of 75% water.
SIZE • LOOKS
Pink kale seeds are round and quite small. When you grow sprouts of quality seed, the seeds are just large enough not to fall out through the holes in your sprouter. Pink kale sprouts are always cultivated till they unfold their small purple leaves. Once the sprouts have leaves, they are about 10 cm high. The roots are 5-6 cm long, so in all sprouts from root tip to the leaf are 15-16 cm.
If your sprouts are very light in color, your sprouts miss light. In that case, you can just put the sprouter in a slightly lighter place – but not in direct sunlight. After a single day the sprouts will be beautifully violet-green, full of chlorophyll and antioxidants.
PINK KALE SPROUTS IN RECIPES
Pink kale sprouts should be eaten raw in order to take full advantage of their nutrients. This is because vitamins, protein and antioxidants are very sensitive to heat. In addition the little sprouts go flaccid if they are exposed to heat. Need I say more? 😉
Luckily Pink kale sprouts have a wonderful taste of red cabbage. You can use them in all dishes where a little red cabbage flavor is welcome and where you want more color.
I use them in raw vegetables, salads, sandwiches or raw wraps. In hot or warm food you can just wait to add the sprouts until the dish is ready to set on the table to keep them crisp. If you prefer to serve sprouts without their characteristic roots, they can be cut off when you harvest the sprouts. The roots may then be blended into vegetable smoothies or vegetable dips … or you can secretly eat them, while you cook to still the little hunger.