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To help with the lettuce flavor if it gets “past peak”, we add just a pinch of salt when soaking to help reduce any bitterness to some extent. The salt in the water can help draw out some of the bitter compounds from the lettuce leaves, resulting in a milder flavor. It’s important not to overdo it, 15-30 minutes does suffice. Then we rinse thoroughly with fresh water before using it in salads or other dishes or spinning it for drying and storage.
Great tip! Thanks for sharing. I used to do that with my soil grown lettuce to get rid of the slugs. I’m so glad I don’t have slugs in my lettuce anymore!
Just a thought. Ever considered your storage process and then vacuum sealing?
No because we eat them in 3 days. I will juice any left over at that point for maximum nutrient content. We will need to harvest again by day 4 or 5. None stop harvests!