This easy step by step guide with pictures shows how to freeze bok choy (pak choi) to preserve this high nutrient vegetable for the months to come.
Bok choy, which is also known as pak choi, is one of the easiest vegetables to grow during the cooler months of the year. It germinates easily from seed and matures quickly making it a valuable food crop to grow. See this guide to Growing Bok Choy (Pak Choi) for more information.
There may be occasions when you have too many plants maturing at once to use or you have seen bok choy on special at the store and want to make the most of the savings by preserving it at home.
Freezing bok choy and pak choi is the best way to preserve these leafy green vegetables as it keeps the most amount of nutrients and can be easily added to soups, stews and stir-fry’s at a later date.
Freezing Bok Choy (Pak Choi)
It is important to wilt the leaves prior to freezing as this will prevent freezer burn. They can either be wilted down in a frypan or blanched in boiling water.
It is best to freeze the bok choy leaves in batches with enough leaves in each batch needed for your recipes. This makes thawing the amount needed easier.
To keep the most nutrients in the leaves; stir fry the leaves in a non-stick pan without oil until wilted then place in an ice water bath to stop the cooking process. Squeeze out the water then freeze until needed.
Thaw frozen bok choy by placing in the fridge overnight however it can be added straight to soups, stews and stir-fry’s while it is frozen.
Tools and Materials Needed
- Slotted Ladle or Strainer Ladle – This solid stainless steel Strainer Ladle is highly rated and great value on Amazon. (Paid link)
- Bowl of Ice Water
- Freezer Bag or Freezer Container – This top rated set of 50 Freezer and Microwave Safe Containers are a great investment. They prevent plastic waste and will save you money over time. (Paid link)
- Label – Dissolvable Labels are a great option for using on freezer containers. (Paid link)
How to freeze bok choy (pak choi) to preserve these nutritious leaves for the months to come.
- Wash the Leaves
First separate then wash the bok choy leaves. Slice the leaves if desired.
Bring a saucepan of water to the boil then prepare the ice water by placing a few ice cubes in a bowl of cold water.
- Wilt the Leaves
Place the leaves into the boiling water then leave for 30 seconds or until the leaves have just wilted. The stalks will still be white.
- Place in Ice Water
Remove the bok choy leaves from the saucepan with the ladle then place in the ice water. Leave for a minute then squeeze out the excess water forming the leaves into a ball.
- Store and Label
Place in either a freezer bag or a freezer container. Secure then label with the contents and the date frozen. Freeze then use within six months.
Frozen bok choi will still be good after the six month mark however it will begin to lose some of its nutrients after this time.
By freezing the leaves in a flat rectangle they will take less time to thaw and are easier to cut.
Preserving your own produce is a great way to save money and reduce food waste. For more information see this guide to Food Preservation.
To get more out of your home and garden including DIY tips, try this free Homesteading guide.
Are you thinking about growing your own bok choy? These highly rated Bok Choy Seeds are non-GMO heirloom seeds with a high germination rate. (Paid link)
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