Kale can be soaked in white or apple cider vinegar for up to 24 hours.
Kale is a cruciferous vegetable and as such, contains sulfur-containing compounds that can help break down the cellulose in the plant’s cell walls. Vinegar is a natural acid that can also help breakdown these cell walls. Soaking kale in vinegar will result in a softer, chewier kale that is more digestible.
Kale stems can be removed if they are small, but otherwise they are beneficial to the plant. Kale is a cruciferous vegetable and as such, contains many antioxidants and nutrients. The leaves and stems can be eaten raw or cooked.
Bugs can be removed from kale by washing it with water and a mild soap. Bugs can also be removed by using a vacuum cleaner with the hose attachment.
There are a few ways to wash kale without a salad spinner. One way is to fill a large bowl with cold water and add the kale leaves. Swish the leaves around in the water for a few minutes, then drain them. Another way is to place the kale leaves in a large pot of cold water and bring it to a boil. Boil the leaves for 1-2 minutes, then drain them.
Kale can be soaked in water overnight, but it will not make it any more edible. The water will extract the nutrients from the kale, leaving it a limp and watery mess.
Kale can be cleaned with baking soda by rinsing it and then scrubbing it with a brush.
Wash kale with salt and water. Rinse well and drain. Shake off excess water and place in a salad bowl. Massage kale with salt and water until wilted.
The leaves.
Kale stems are not toxic, but they can cause some minor irritation if ingested.
Raw kale is a great way to get your daily dose of vitamins, minerals, and antioxidants. It is also high in fiber which can help regulate digestion. However, raw kale can be high in oxalates which can be a concern for some people.
Kale is definitely safe to eat with aphids. Aphids are small, harmless insects that feed on plant sap. Kale is a tough plant, and the aphids will not be able to do much damage to it.
