1. Use ½ to 1 teaspoon of salt per pound of vegetables.
When it comes to salting vegetables, we prefer kosher salt. It clings to the vegetables better than table salt and is also easier to distribute during the salting process. (And take care not to oversalt your vegetables—you just want to remove the excess water, not encrust the vegetable in salt.)
2. Toss veggies in a colander set inside a bowl and let stand for 30 minutes to 4 hours.
The draining time depends on the type, size, and cut of the vegetable, but after 5 to 10 minutes, you will notice liquid pooling on the surface of your veggies’ cut surfaces. (That’s food science in action, folks!) Some recipes, like our Cherry Tomato Salad with Mango and Lime Curry Vinaigrette, reduce and season the leftover liquid into a flavorful sauce.
3. Pat dry (don’t rinse).
Sandwich the drained vegetables between two thick layers of paper towels and press to remove excess moisture. They will have shrunk a bit from moisture loss, but they will have more flavor.