Four days into fermentation. My opinion is the anthocyanins from the purple beans leached out into the brine and, as the pH dropped, regained their purple colour. Dependent on what anthocyanins are present and how pH labile they are.
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Four days into fermentation. My opinion is the anthocyanins from the purple bean leached out into the brine and, as the pH dropped, regained their purple colour. Dependent on what anthocyanins are present but and how pH labile they are.
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