The practice involves cleansing produce with a diluted solution derived from fermented apples. This method aims to remove surface contaminants from items like berries, apples, and leafy greens prior to consumption. For example, soaking grapes in the solution before eating them is a common application.
This process is valued for its potential to reduce pesticide residues and microbial loads present on the surface of fruits. Historically, vinegar has been employed as a disinfectant, and this application leverages its mild acidic properties to promote cleaner food. Many find it a simple, accessible way to enhance the safety of their fresh produce.
