1 cup 3% food-grade hydrogen peroxide (the standard brown bottle sold in stores is typically 3%)
4 cups filtered water
Instructions:
Fill a large bowl or clean sink with 4 cups of filtered water.
Add 1 cup of white vinegar and 1 tablespoon of sea salt. Stir until the salt dissolves.
Soak fruits and vegetables for 10–15 minutes.
Drain and rinse thoroughly under cool running water.
For produce with thicker skins (apples, cucumbers, potatoes), spray or lightly coat with 3% hydrogen peroxide, let sit for 1–2 minutes, then rinse thoroughly.
Allow produce to air dry or pat dry with a clean towel before storing.