The concept of Krautfarben shows different approaches to handle the characteristics of the red cabbage. All approaches are based on the dye anthocyanin which is able to convert its colour to various different hues. Purple turns to shining pink or bright green – amazing colours you wouldn’t bring in conjunction with a natural colouring agent such as red cabbage. In time, the fresh and bright colours change to pastel shades, which at the end are to be distinguished as delicate shades of grey. The transience of the colours is a central theme of the project. To observe and to accept the moment of changing and aging demands sensitivity and understanding for the beauty of natural processes. The red cabbage brassica oleracea var. capitata rubra origins from the cabbage type brassica. The red cabbage grows to a round head of cabbage, consisting of exposed greenish leaves on the outside. The internal leaves grow close together and are red-violet. It recieves its purple leaf colour from anthocyanins. Anthocyanins are water-soluble, vegetable dyes imparting their colour not only to the red cabbage but also many berries, fruits and flowers. These anthocyanins also called cyanine act as acid-base indicator, and change their colour depending on the pH value. The colour ranges from red to violet, blue to green and yellow. The basic colour of these vegetables depends on the soil. When it grows in acidic soils it becomes reddish, in alkaline soils bluish. The name of the red cabbage varies in different parts of Germany depending on the way of preparation, which again influences its colour. In northern Germany rather acidic ingredients such as vinegar and wine are used, hence the name red cabbage. In southern Germany however, using sugar and alkaline ingredients such as baking soda cause the name blue cabbage.