Soaking Vegetables in Salt Water Isn’t as Good as You Think

Assoc. Prof. Dr. Nguyễn Duy Thịnh (former lecturer at the Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology) explains that soaking vegetables in salt water only helps inhibit or destroy bacteria to a certain extent. Salt cannot remove harmful chemicals or toxic substances present in food.

In fact, soaking vegetables for too long in salt water may cause the leaves to bruise or become mushy, which leads to nutrient loss and reduced flavor. Vitamins and minerals in vegetables can easily dissolve into the water, especially when soaked in saline solutions for extended periods. Even worse, dirt and contaminants may be absorbed back into the vegetables, posing potential health risks.

Another concern is that using highly concentrated salt solutions increases osmotic pressure on the vegetables, making them absorb more salt. Over time, this can contribute to excessive sodium intake, which is not good for cardiovascular health. Importantly, washing vegetables with salt water does not remove pesticides, chemical residues, or other industrial contaminants.

To ensure vegetables are safe and clean for consumption, experts recommend using proper cleaning methods instead of relying solely on salt water.

Better Ways to Clean Vegetables and Fruits

1. Rinse Under Running Water

Experts advise that after buying vegetables, you should trim off wilted, yellowed, or damaged parts. Then wash the vegetables several times with clean water—usually 4–5 washes are sufficient.

After that, rinse thoroughly under running water to help remove dirt, soil, and chemical residues. Once washed, vegetables can be prepared and cooked as needed. For fruits and root vegetables, peeling is an important step that helps remove surface contaminants.

This method is considered one of the safest and most effective ways to clean produce, as mechanical friction from running water removes up to 90% of surface impurities.

2. Clean With Vinegar

Wash the vegetables multiple times with clean water to remove soil and debris.

Mix vinegar with water at a ratio of 1:9 and soak the vegetables for about 10 minutes. While soaking, gently stir the vegetables to help dislodge dirt and microorganisms. Finally, rinse again with clean water before use.

Vinegar has natural antibacterial properties, which helps reduce microbial contamination. However, it should still be used as part of a multi-step cleaning process rather than the only method.

3. Clean With Baking Soda

Remove damaged or inedible parts, then rinse the produce several times.

Dissolve about 4 teaspoons of baking soda in 1.5 liters of water. Soak leafy vegetables for around 5 minutes. For fruits and root vegetables, soaking for about 15 minutes is ideal. Baking soda can help break down certain pesticides on the surface.

After soaking, rinse thoroughly with clean water to remove any baking soda residue.

4. Use a Brush for Thick-Skinned Produce

For fruits or vegetables with thick or firm skins—such as apples, cucumbers, carrots, potatoes, or melons—you can use a separate brush to scrub the surface. The bristles help remove debris stuck in creases or small gaps more effectively.

After scrubbing, rinse under running water. Always store the cleaning brush in a dry, clean place and keep it separate from other household brushes to avoid contamination.

Additional Tips for Safer Produce Cleaning (Added Content)

• Avoid using detergents or soaps, as they can leave harmful chemical residues on food.

• Consume vegetables quickly after washing, as storing washed produce for too long makes it spoil faster and lose nutrients.

• For heavily waxed fruits, such as apples and pears, briefly soaking in warm water can help loosen the wax layer before scrubbing.

• Consider using a salad spinner for leafy greens to remove excess water, helping them stay crisp and fresh longer.

• Always wash produce even if you plan to peel it, because cutting through unwashed skins can transfer bacteria to the inside.