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Vegetables (especially cauliflower, beets, cabbage etc) benefit from a tsp of white vinegar in the water as it helps them retain their color and flavor :)

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Q: Which vegetables benefit from an acidic cooking environment?
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Is it true that when cooking beans they will not soften if cooking in an acidic liquid?

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Are fresh vegetables acidic?

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Vegetable plants are plants where the soil pH is a measurement of how alkaline or acidic the soil is. A reading of less than 7 represents acidic soil and greater than 7 is alkaline. Most vegetables grow well in soil with a pH of 6.5. However, some crops prefer a more acidic environment. See the related link for further information.


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