Objective : Fresh vegetable adds not only nutrition but also colors and freshness visually to the dish. Consumption of fresh vegetable is restricted to the patients with kidney trouble who are artificially dialyzed because potassium (K) is high in fresh vegetable. Normally vegetables are poached to serve such patients. However, the color, figure, flavor, and texture of fresh vegetable are changed by cooking, and pleasure of eating becomes less. Therefore, this study determined methods to eliminate K from fresh vegetables. Result : Examined object was a cucumber cut in blocks. It was left in 1% aqueous solution for 48 hours in low temperature, and the content of K was determined in the solution. Although approximately 80% of K was eliminated with solutions of maleic acid, malonic acid, and hydrochloric acid, the change in quality was significant by the treatment. The percentage of elimination was low in succinic acid and acetic acid, but change in quality was small. The optimum condition was determined with acetic acid. When vegetables cut in oblong cards or round slices were soaked for about 6 hours in acetic acid solution, 90% of K was eliminated, and the effect was the almost same as when it was poached. The same results were obtained for other vegetables.