Storing bok choy properly can help retain its freshness and nutritional value. Here are different methods for storing bok choy, including refrigeration, freezing, and drying:
Refrigeration:
- Do Not Wash Before Storing: Bok choy should be stored unwashed because moisture can cause it to rot.
- Use Plastic Bags: Place bok choy in a plastic bag with a few holes punched in for airflow. You can also use a paper towel inside the bag to absorb any excess moisture.
- Crisper Drawer: Store the bag in the crisper section of your refrigerator. This will usually keep the bok choy fresh for about a week.
Freezing:
Freezing bok choy is a great option if you have more than you can use before it spoils.
- Blanching: Before freezing bok choy, it’s best to blanch it. This involves boiling the leaves for two minutes and the stems for three minutes and then plunging them into ice water to stop the cooking process.
- Drying: Thoroughly dry the bok choy after blanching to prevent freezer burn and ice crystal formation.
- Freezing: Place the blanched and dried bok choy on a baking sheet, not touching each other, and freeze until solid. Once frozen, transfer the bok choy to airtight freezer bags and store in the freezer. It should last for about 6 months.
Drying:
Dried bok choy can be used in soups, stews, and other dishes where it will rehydrate.
- Wash and Dry: Clean the bok choy thoroughly and dry it completely.
- Cut into Pieces: Chop the bok choy into uniform pieces so they will dry evenly.
- Use a Dehydrator: Spread the pieces on the dehydrator trays. Dehydrate at 125°F (52°C) until the bok choy is completely dry and brittle.
- Oven Drying (Alternative): If you don’t have a dehydrator, you can use an oven. Set it to the lowest temperature, leave the door slightly open, and dry the bok choy until it’s completely brittle. This may take several hours.
- Storage: Store the dried bok choy in a cool, dark place in airtight containers. It can last up to a year if properly stored.
Pickling:
Pickling bok choy is another preservation method, although it changes the texture and flavor.
- Brine Preparation: Make a brine with vinegar, water, salt, and optional spices.
- Packing Jars: Pack washed and cut bok choy into sterilized jars.
- Pouring Brine: Pour the hot brine over the bok choy, ensuring it’s fully submerged.
- Sealing and Storing: Seal the jars and store them in the refrigerator.
When storing bok choy by any method, it’s important to check for spoilage before use. If the leaves or stems appear slimy or discolored, it’s best to discard them.
