Soaking Vegetables in Salt Water Seems Clean, But Experts Explain It’s a Mistake

In the past, people believed that salt water had antibacterial properties, so they would soak raw vegetables in it before eating to ensure hygiene. However, experts now advise against soaking raw vegetables in salt water. Diluted salt water is not strong enough to kill bacteria and certainly cannot remove pesticides. Moreover, soaking vegetables in salt water can be harmful because salt draws water out of the cells, making the vegetables wilt and lose firmness. Once removed, they can become more vulnerable to bacterial contamination. Therefore, soaking vegetables in salt water is not beneficial. If soaked in concentrated salt water, the vegetables will lose their flavor, crispness, and moisture. Instead, apply the following methods:

Wash Vegetables Under Running Water

Hold individual leaves or small bunches of vegetables under running water. The flow will wash away dirt and microorganisms on the surface. Washing under running water is the best way to clean the surface. Avoid soaking vegetables in a basin; instead, let the running water carry away contaminants. Pay attention to washing small portions or single fruits for better cleaning. Washing a large batch all at once may not remove hidden contaminants effectively. After rinsing, you can soak vegetables for about 10 minutes to help break down some harmful substances, then rinse again several times under running water.

Always Wash Small Batches Under Running Water

This is the most effective method for ensuring cleanliness.

Use Alkaline Water for Disinfection

Alkaline water with a pH above 10 has strong antibacterial properties because an alkaline environment can kill bacteria. You can use alkaline water from a machine or specialized alkaline powder. After rinsing away dirt, soak vegetables in alkaline water for 5–15 minutes, then rinse 3–5 times with clean water. A pH level of 10–12 is effective for cleaning bacteria and pesticide residues.

Peel Vegetables and Fruits

Although the skin of fruits and vegetables contains nutrients, if safety is uncertain, peeling is advisable. This helps remove bacteria and chemicals on the surface. Fruits and vegetables that should be peeled include apples, pears, kiwis, cucumbers, carrots, pumpkins, squash, eggplants, and radishes. To peel safely, rinse under running water first, then peel while minimizing hand contact with exposed areas to prevent re-contamination.

Blanch Vegetables Before Cooking

Boiling water helps kill microorganisms and break down some chemicals in vegetables. Therefore, blanch vegetables before cooking, especially high-risk ones such as beans, leafy greens, and broccoli. Blanching in boiling water for 1–3 minutes, depending on the type, can reduce pesticide residues. After blanching, rinse briefly before further cooking such as boiling, stir-frying, or making soup.

Do Not Eat Immediately After Buying

Oxygen helps break down chemical residues. Although agricultural practices often comply with safe harvest intervals, some farmers may harvest too early. Therefore, do not consume vegetables immediately after purchase, especially those that can be stored for longer periods. Leave them in open air and sunlight for a while to allow harmful substances to decompose naturally.

Wash with Baking Soda

Baking soda, commonly used in baking, is also an effective cleaning agent. Mix baking soda with water, soak the vegetables for about 20 minutes, and then rinse under running water. Baking soda helps kill bacteria and remove contaminants effectively.