Kids’ Experiment All Grown Up: Elevating the Classic Red Cabbage Demo for Biochemistry and Food Chemistry University Students

Abstract Using red cabbage as a pH indicator is a common experiment in primary and secondary school science classes and even at-home experiments. The fun experiment, often used to spark young people’s interest in STEM, involves changing the color of pH-sensitive anthocyanin pigments in red cabbage juice using common household ingredients. We present an advanced version of the classic experiment for use at the university level. The lab is applicable for both biochemistry and food science students and can be conducted as an in-person lab or a remote experiment students can complete fully at home. The colorful visuals, whole foods, and simple, familiar ingredients effectively facilitate students’ understanding of the complex concepts of pigment chemistry and acid–base equilibrium. Students who participated in the lab demonstrated increased confidence in the subject matter, and improved scores on quiz questions related to pH, acid equilibrium, and anthocyanins. Students conducting the lab remotely reported the experiment was easy to perform, fun, and helped them to better conceptualize challenging course material.