Bok choy is a tasty vegetable that can be used in a variety of dishes. This is a good reason to freeze extra portions of the leafy produce for later use.
However, there is always a risk that the freezing temperatures can reduce the nutritional content of this plant.
In addition, freezer burn can affect the flavor of the bok choy, and this will adversely affect the quality of your meals.
Benefits of Bok Choy
Bok choy is a nutritious vegetable that is leafy, green and widely used in Asian recipes.
An active ingredient in this food is known for its health benefits. It is considered to be a superfood, and it’s packed full of folate, calcium, beta carotene and glucosinolates.
Bok choy is increasingly popular, as its versatility qualities allow many interesting culinary adaptations to occur.
These are just a few of the reasons why preserving the bok choy in your freezer is a big deal.
It would be a shame to see all of that delicious nutrition go to waste just because of the way it was packed into the freezer for storage.
Why Does Frozen Bok Choy Go Bad?
Bok choy can be delicious even after weeks in the freezer, but this will only be the case if it is frozen properly.
However, many people experience an undesired result; the bok choy will become mushy and lose its nutritional value.
This can happen if its improperly frozen, so there are a few easy tricks you can use to make sure that the bok choy is well-preserved in your freezer.
There are a few very simple tricks that you can easily apply to preserve your bok choy in the freezer without sacrificing the taste or nutritional content.
In addition, these methods will also extend the total life of the frozen bok choy.
You can enjoy a delicious meal with frozen bok choy months after putting it into the freezer; keep reading to learn how to freeze bok choy properly.
Top Tips for Freezing Bok Choy
Successfully freezing bok choy by washing the produce well before you even consider what container to use for storage.
The dirt that hides between the leaves of the vegetable should not be present when you freeze it.
This requires you to cut the stalks and completely clean the dirt off of each section. Make sure to separate each one of the stalks from the base of the plant.
Wash the entire vegetable thoroughly, and consider using a pliable vegetable brush to clean any stubborn areas.
When the bok choy is completely clean, boil the bok choy for about two minutes.
Remove the pieces, and submerge them into ice water, which will stop the leaves from overcooking.
Dry the leaves on a paper towel, and store them in airtight zipped freezer bags. Remove all the air from these bags before storing them in the freezer; this process is called blanching.
There is another method that doesn’t require any contact with water, which can invite unwanted rotting.
In this method, you simply clean the stems with a paper towel, and you can use lightly damp paper towels to wipe them clean.
Chop the pieces before storing them in the freezer bag. This process will ensure that your bok choy can be enjoyed without turning into a mushy mess.