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Kale is a green leafy vegetable that is related to cabbage.
Kale is a type of cabbage with green or purple leaves. It is in the same family as broccoli, cauliflower, brussels sprouts and collard greens. Before you eat kale it needs to be washed to remove debris and bacteria. However, you should wait until just before you plan to use it to wash it, otherwise it will be too limp to consume. Leafy vegetables like kale should be soaked for optimal disinfection. Vinegar is a natural disinfectant and it is safe for human consumption so it is a natural choice when cleaning vegetables.
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Put kale in a colander. Rinse it under a stream of cold water to remove any sand, dirt and debris from the field.
Pour 3 cups of cold water into a plastic container. Add 1 cup of white vinegar to the water. Use a spoon to mix the water and vinegar together so they are blended.
Submerge the kale into the container. Allow the kale to soak for two to three minutes.
Dump the kale back into the colander. Drain the vinegar and water from the kale.
Rinse the kale once more under a steady stream of cold water to remove any remaining traces of vinegar.