Homemade Essential Oil Dishwasher Tabs
2 cups baking soda
2 cups Borax
1/2 cup kosher or Epsom salt
1/2 cup vinegar
15 – 20 drops lemon essential oil
2 ice cube trays
Large container for storage
Mix all ingredient together. Firmly pack the mixture into two ice cube trays. Let the cubes sit for at least 24 hours. Place in a dry, sunny spot for best results. Once they’re dry and hard, remove them from the ice cube trays and store in a lidded container.
What is Borax? Borax, also known as sodium borate, sodium tetraborate, or disodium tetraborate, is an important boron compound, a mineral, and a salt of boric acid. Powdered borax is white, consisting of soft colorless crystals that dissolve easily in water. Borax has a wide variety of uses. It is a component of many detergents, cosmetics, and enamel glazes. It is also used to make buffer solutions in biochemistry, as a fire retardant, as an anti-fungal compound, in the manufacture of fiberglass, as a flux in metallurgy, neutron-capture shields for radioactive sources, a texturing agent in cooking, as a precursor for other boron compounds, and along with its inverse, boric acid, is also useful as an insecticide.
Vinegar is a liquid consisting of about 5–20% acetic acid (CH3COOH), water, and other trace chemicals, which may include flavorings. The acetic acid is produced by the fermentation of ethanol by acetic acid bacteria. Vinegar is now mainly used as a cooking ingredient, or in pickling. Historically, as the most easily available mild acid, it had a great variety of industrial, medical, and domestic uses, some of which (such as its use as a general household cleanser) are still practiced today. Commercial vinegar is produced either by fast or slow fermentation processes. In general, slow methods are used with traditional vinegars, and fermentation proceeds slowly over the course of months or a year. The longer fermentation period allows for the accumulation of a nontoxic slime composed of acetic acid bacteria. Fast methods add mother of vinegar (bacterial culture) to the source liquid before adding air to oxygenate and promote the fastest fermentation. In fast production processes, vinegar may be produced in 20 hours to three days.