The eco-friendly Japanese kitchen trick that keeps fruits and veggies fresh for days longer

Many people think that storing fruits and vegetables in the refrigerator automatically keeps them fresh longer. But the truth is quite different: after just a few days, they often go soft or even start to rot. In Japan, however, they seem to have found a surprisingly simple way to solve this problem — a traditional method that works remarkably well, without using plastic wrap or aluminum foil.

A simple, traditional trick

The technique involves wrapping vegetables in a clean cotton cloth or slightly damp paper towel, then placing them inside an airtight container or resealable bag before putting them in the fridge.

This helps maintain a stable level of humidity, preventing both dehydration and excess moisture that can lead to mold.

Fresher, crisper, and greener

By using this method, produce stays crisp for much longer without losing its original flavor or texture. It’s also a win for sustainability: by skipping aluminum foil and plastic wrap, households can cut down significantly on waste. This eco-friendly alternative blends tradition with efficiency and is perfect for anyone looking to live a little greener.

What shouldn’t go in the fridge

Not all fruits and vegetables should be refrigerated, though. Experts recommend keeping potatoes, onions, squash, citrus fruits, apples, pears, apricots, and mangoes at room temperature.

On the other hand, veggies like broccoli, cabbage, eggplant, asparagus, and green beans — along with delicate fruits such as strawberries, raspberries, blueberries, and grapes — do benefit from being stored in the fridge.

So, what do you think of this Japanese trick? Had you heard of it before?

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