What is best to clean vegetables...vinegar or baking soda a combination?

Neither vinegar nor baking soda is universally the "best" for cleaning vegetables. The best method depends on the vegetable and what you're trying to remove.

Here's a breakdown:

Vinegar:

* Benefits: Vinegar is a natural disinfectant and can help remove dirt and grime. Its acidity can also help break down pesticide residues.

* Best for: Leafy greens like spinach and kale, vegetables with tough outer skins (like potatoes), and fruits.

* How to use: Dilute vinegar with water (about 1 part vinegar to 3 parts water) and soak vegetables for 5-10 minutes before rinsing.

Baking Soda:

* Benefits: Baking soda is a mild abrasive that can help scrub away dirt and residue. It's also slightly alkaline, which can neutralize acids in some vegetables.

* Best for: Vegetables with rough surfaces like carrots, potatoes, and cucumbers.

* How to use: Make a paste with baking soda and water and scrub vegetables gently. Rinse thoroughly.

Combination:

* Benefits: Combining vinegar and baking soda can offer a multi-pronged approach to cleaning.

* Best for: A general cleaning solution for most vegetables.

* How to use: Mix equal parts vinegar and baking soda in a bowl of water and soak vegetables for a few minutes before rinsing. CAUTION: The mixture will fizz, so use a large bowl and don't fill it too full.

Important Considerations:

* Don't use vinegar or baking soda on delicate vegetables: Avoid using these solutions on vegetables with thin skins, like berries or tomatoes, as they can damage them.

* Wash thoroughly: Always rinse vegetables thoroughly after cleaning with vinegar or baking soda to remove any residue.

* Scrubbing is key: For most vegetables, scrubbing with a brush or your hands is essential to remove dirt and grime.

Ultimately, the best way to clean vegetables is to wash them thoroughly with cold water and a vegetable brush. Vinegar and baking soda can be helpful additions in certain cases, but they shouldn't replace proper washing.