No, cabbage is not acidic. It is generally considered to be slightly acidic to neutral.
While some fermented cabbage products like sauerkraut are acidic, fresh cabbage itself falls within a pH range that is closer to neutral. Understanding the pH scale is helpful for clarifying this.
Understanding pH
The pH scale ranges from 0 to 14:
- 0-6: Acidic
- 7: Neutral
- 8-14: Alkaline (or basic)
Cabbage pH Level
Fresh cabbage typically has a pH between 5.20 and 6.80. This places it on the slightly acidic side of the pH scale, but it's not considered a high-acid food.
Examples of pH Levels
| Food | pH Range | Acidity |
|---|---|---|
| Lemon Juice | 2.0 - 3.0 | Highly Acidic |
| Sauerkraut | 3.3 - 3.6 | Acidic |
| Tomatoes | 4.3 - 4.9 | Acidic |
| Cabbage | 5.2 - 6.8 | Slightly Acidic to Neutral |
| Water | 7.0 | Neutral |
| Baking Soda | 8.0 - 8.4 | Alkaline |
Therefore, while cabbage has a pH that is slightly on the acidic side, it is not considered an acidic food in the same way that lemons or tomatoes are.
