Bok Choy, pronounced as “Pak Choi,” is a Chinese Cabbage loaded with nutrients. It is a leafy vegetable with a white node in the bottom. The green leafy part tastes bitter, while the bottom is predominantly water and has a juicy and crunchy texture. Boy Choy is a perfect vegetable for soups and Stir-fry.
The Bok Choy is not available throughout the year. Spring is its favorite climate, and it springs out as much as possible. How do you store them?
Can You Freeze Bok Choy? Yes. You can freeze Bok Choy for up to six months. Please note that you don’t need to Blanch them before freezing. Blanching will make them mushy. You can Wash and Dry them before placing them in the freezer.
Understanding the proper freezing and thawing techniques is very important in preserving this vegetable over the year. We are here to guide you through the entire process. Let us get started.
- Does Bok Choy Freeze well?
- How to Freeze Bok Choy?
- How to Freeze Blanched Bok Choy?
- How to Flash Freeze the Bok Choy?
- How To Freeze the cooked Bok Choy?
- Handy Tips for Freezing Bok Choy
- How Long Can You Freeze Bok Choy?
- How Do you defrost Bok Choy?
- Can You Refreeze Bok Choy?
- Can You Freeze Bok Choy without blanching?
- What part of Bok Choy can you eat?
- Why is Bok Choy Bitter?
- Can You Freeze Bok Choy Soup?
- How to identify if the Bok Choy has gone bad?
- Final Words
Does Bok Choy Freeze well?
Bok Choy is a very delicate vegetable. If you leave them at a warm temperature, the leaves might start to wilt. If you store them in the fridge, the reaction will be the same, and the leaves will go mushy. So, you have two options – either cook them right then or store them in the freezer.
Bok Choy is one of the best vegetables suitable for freezing. The most important point is how to freeze them. If you have blanched them, well, forget about the freezing part. It would make the vegetable mushy, and the texture would completely change.
If you properly wrap and protect the Bok Choy, it can freeze well for about six months.
How to Freeze Bok Choy?
Some sources may advise you to blanch the Bok Choy before freezing. Blanching might help you lock the flavor. But Blanching may infuse excess water and can make your Bok Choy mushy and soggy.
You can follow the simple steps enlightened below.
- You need to wash and dry the Bok Choy leaves. Rinse them in cold water, and pat dry them with a clean towel. Then allow them to dry for few minutes completely. Make sure you remove the moisture completely before freezing.
- You can chop the Bok Choy leaves into desired shapes and sizes. This step is completely optional. If you wish to use the leaves as a whole, you can skip this step and freeze them as whole leaves.
- Place the sliced, or the whole Bok Choy leaves into the freezer bags. Make sure there is no excess air left inside the bag.
- Label the freezer bags with the storing date, use-by date, and contents before placing them in the freezer.
How to Freeze Blanched Bok Choy?
To Blanch and then freeze the Bok Choy,
- Place the Bok Choy in a colander and submerge them in the boiling water for three to four minutes.
- Once the leaves have turned to a vividly green color, remove them from the hot water and submerge them into ice water until they are completely cool.
- Remove the colander once they are cold and pat dry the Bok Choy with a clean towel. Make sure you remove the excess moisture before freezing.
- Transfer the leaves into the freezer bags and place the seal. Make sure you squeeze out the excess air.
- Label the freezer bags with the date of store, use-by date, and the contents before freezing them.
- Place the freezer bags in the freezer.
How to Flash Freeze the Bok Choy?
To extend the shelf life, you can flash freeze the Bok choy instead of Blanching them before freezing.
- Prepare the Bok Choy leaves, either cut into pieces or as a whole and place them in a baking sheet with wax paper.
- Place them as a single layer so that they don’t touch each other.
- Place the baking sheet in the freezer and allow them to freeze for two hours.
- Once they have completely frozen, remove them from the freezer and place them in freezer bags.
- Squeeze the excess air out of the freezer bag and label them.
- Place the freezer bags in the freezer.
How To Freeze the cooked Bok Choy?
If you have leftovers of cooked Bok Choy, do not worry. You can freeze them as well.
- Once they have cooled off, transfer them to a strong airtight container.
- If the dish comes along with sauces, you need to freeze the sauce separately and not the Bok Choy.
- Close the container and label them with the details.
- Place the container in the freezer.
Handy Tips for Freezing Bok Choy
While following the actual procedure for freezing the Bok Choy, you can enhance the process by following the key tips.
- Never Blanch your Bok Choy before freezing. While some sources emphasize that Blanching and drying it well could lock the flavor and texture, it would certainly make the Bok Choy mushy and soggy.
- Always Freeze your Bok Choy raw. If you have leftovers, it would certainly not freeze well. You can expect an altered texture and flavor for the cooked Bok Choy. If you find that you have cut excess Bok Choy for the dish, it is better that you proceed to freeze them right away before cooking.
- To remove the excess air from the freezer bags, use a straw. This is a proven tip for squeezing out excess air.
How Long Can You Freeze Bok Choy?
Bok Choy can be safely frozen for up to six months. Freezing the vegetables is a great way to preserve them for future use. Bok Choy joins the club. While some recommend freezing them for up to a year, it would be best if you use them for six months.
How Do you defrost Bok Choy?
Various circumstances want different defrosting techniques.
- If you are making a stir fry or a soup, you can remove the Bok Choy directly from the freezer and use them in your dish. It would be the best way to cook them.
- If you are defrosting them well ahead of time, then you can transfer the freezer bags from the freezer to the fridge. Leave them overnight, and that’s it.
- If you are in a hurry and want to defrost the frozen Bok Choy without hampering the texture, the best method would be to remove the freezer bags and place them in a bowl of water at room temperature for few hours before cooking.
Can You Refreeze Bok Choy?
No. It is generally not recommended to freeze the Bok Choy more than once. This would hamper the texture and make it soggy. The Moisture content associated with the freezing and the crystal formation on freezing might alter the texture to a larger extent.
If you do not know the quantity you would require in the future, it is better that you freeze them in smaller portions.
This would prevent you from thawing large quantities and end up having unused Bok Choy.
Can You Freeze Bok Choy without blanching?
When it comes to Bok Choy, certainly, yes, you can freeze the Bok Choy without blanching. For certain other vegetables, we would advise blanching. But for Bok Choy, it is a big no for Blanching.
What part of Bok Choy can you eat?
You can eat all the parts of Bok Choy. For the salads, you might require more of the leady portions. For The stir fry, you may include the white node as well. It is up to your taste and preference as the vegetable is completely safe and edible as a whole.
Why is Bok Choy Bitter?
As it grows and becomes older, Bok Choy becomes bitter by nature. The bitterness is the special taste that you get in your salads and soup. While Some love the bitterness, others don’t. If you don’t like the bitterness, you can place the leaves in a bowl and rub some oil on the surface. Leave them for a few minutes, and the bitterness will vanish.
Can You Freeze Bok Choy Soup?
Yes. You can freeze the Bok Choy soup. You need to make sure that you freeze the Bok Choy and the soup separately. Combining them will bring in more moisture content, and your Bok Choy might become mushy on thawing.
How to identify if the Bok Choy has gone bad?
If you doubt if your Bok Choy has gone bad, look out for the following signs.
- If you notice discoloration in the Bok Choy leaves from vivid green to yellow stems, then it is certain that the vegetable has gone bad.
- If the Bok Choy leaves are wilted, and the stalks are rubbery rather than crisp and firm stalks, well, it has gone bad.
- If the flavor of the Bok Choy has become overly bitter, then it is time to throw them away. Usually, Bok Choy tastes in between Spinach and Swiss Chard.
Bok Choy is one of those vegetables that gives us a lot of nutrients. Being a seasonal vegetable, freezing them would prove to be the best option.
It is best if you can freeze them uncooked. If uncooked, they can stay fresh for up to six months. The defrosting and thawing are as easy as it sounds. It is better to store them in small portions so that you have readily available frozen Bok Choy all over the year.
Way to go right! Wait, not, and immediately start freezing.