How to Freeze Bok Choy Without It Turning Mushy!
Can you freeze bok choy? Yes, you can! Learn how to freeze it without it turning into mush in today’s post.
This is part of a ongoing series on how to freeze and preserve your vegetables. For more freezing instructions on other vegetables, check out the entire list here.
We had great success with our bok choy this Spring, much of it unexpected. We hoped for some bok choy but we weren’t quite prepared to be harvesting pounds of it per day. Because I will cry if anything we grow ever goes to waste I wanted to figure out a method on how to freeze it. I have tried freezing greens in the past and they’ve turned into mush, but with this method below you totally won’t get that mushy mess again. No, this is not going to make the bok choy remain crisp as if you just brought it home or just picked it, but it’s consistency is going to stay solid enough to use in soups, noodle dishes and stir fries.
In this freezing method we aren’t going to blanch the bok choy prior to freezing. This is the key step to make sure it doesn’t turn mushy. When you blanch you are already adding water to it, no matter how much you dry it. So without blanching we don’t have to worry about that excess water. I’d also like to point out that we are not washing our bok choy under water prior to this. If you need to clean up your bok choy, take a moist paper towel and gently wash it down removing the dirt on it.
Steps:
1. If you need to clean your bok choy, take a moist paper towel and gently wash it down removing the dirt on it. Do not wash or soak it under water!
2. Place bok choy on cutting board and cut it into pieces, both leaves and stems.
3. Place bok choy in freezer bags. I like to put 2 cups of chopped bok choy into each quart sized bag.
4. Lay freezer bag down flat and get all the air out of the bag. I use a straw to suck the air out of each bag. Seal the bag.
5. Write contents and date on the bag.
6. Place bok choy in freezer.
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Step 6.
Now you can enjoy bok choy throughout the seasons!
Great tip! Does this method work for other greens as well?
You can check out this link for Turnip Greens, Beet Greens, Broccoli de Rabe, Collards, Mustard Greens, Dandelions, Salad Greens: https://brooklynfarmgirl.com/how-to-store-and-freeze-vegetables-and-fruits/.
If you have another green vegetable, let me know. 🙂
I cut cabbage fine (1/4 inch) and saute it in a large fry pan with a little butter and some finely cut onions and/or carrot and some finely chopped bacon and seasoning. When the bacon gets translucent I take it off the heat. The cabbage should not be cooked to the soggy stage.
When it is cold I put enough for a meal for the family in a plastic bag, squeeze it flat to get the air out and freeze it. Mark and date the package.
To prepare for a meal take the cabbage from the plastic bag and micro wave it until thawed and hot enough to eat. The cabbage should still have some crunch when it is eaten.
I add some curry powder or other spices, Mrs Dash. Any flavors you like might be added when cooking the cabbage initially.
Great tips!
ela h.
A very helpful post, Pamela.
Have a beautiful weekend!
Awesome tip. I often want to freeze greens without them turning into mush. Love it!
Love this post! I had no idea you could freeze bok choy without it turning into mush so this is definitely super helpful 🙂 Thanks for the awesome tip girl and hope you’re enjoying the weekend so far!
I never imagined you could freeze greens successfully! What a great method!
Brilliant! Thanks for the tip, and cool way of vac packing the food too. Would never have thought to use a straw. 🙂
What an awesome idea!
Great tips Pamela!
I need to keep track of all these tips! I didn’t get a chance to plant a garden this year, but it will come in handy when I need to freeze veggies.
[…] diameter so hopefully in about a month we’ll see some more bok choy ready to harvest! Bok choy freezes great so it’s nice to be able to put some aside to enjoy on Snowy January days […]
[…] How To Freeze Bok Choy – Brooklyn Farm […]
[…] How To Freeze Bok Choy – Brooklyn Farm […]
Great advice. One question, though – will this work for smoothies?
Absolutely Sue, it would work perfect in a smoothie!
I cannot read all of your site as it is in light blue…I am old and cannot read very light printing. Even the light grey is hard to read. Why can’t it be in black?
I have to agree. I am not very old and I still find it very hard to read the light blue/aqua sections. Maybe you want to use another (darker) color? Thanks!
I thought the blue parts were secret cause I can barely make out letters.
[…] Choy I found this article from Brooklyn Farm Girl the most helpful, partially because after the rhubarb I like the idea of not blanching if I can […]
How many minutes do you blanch the bok choy?
In this freezing method we aren’t going to blanch the bok choy prior to freezing. This is the key step to make sure it doesn’t turn mushy. When you blanch you are already adding water to it, no matter how much you dry it. So without blanching we don’t have to worry about that excess water.
How long is it good for frozen?
Since it’s not blanched first, is there a shorter freezer life span? Maybe a better question is, how long do you usually wait until eating your frozen bok choy?
To be honest, I had bok choy in my freezer this Spring from 9 months ago and it still tasted great in a stir fry.
Finally, a web site with just the facts. I like how everything is addressed in simple terms, easy to follow and easy see. I’m not a good cook, even worse at freezing or preserving, but with today’s prices, I have been learning more about preserving when the prices are at their lowest.
I’ve bookmarked it and as time goes by, I will most certainly drop by for help.
Thanks very much for your time and effort on this site. I really appreciate it.
J
[…] crazy, I know! If you end up with lots of bok choy plants at once, don’t worry, it freezes […]
[…] the past I showed you how to freeze cut up bok choy without it turning mushy but in this recipe we’re going to leave it whole as I prefer it that way served in Chinese […]
I’ve been trying to find foods with calcium, other than dairy products. I made myself a little herb garden this year in numerous pots. I couldn’t find any Bok Choy, but I did find some Pak Choi. Do to lack of space, I only planted 4 seeds. (All 4 came up.) Plus I didn’t even think of freezing it. Have anyone ever froze Pak Choi? I saw one article that said to blanch it. I only eat it in a stir fry anyway.
Hey Charlene – you can freeze Pak Choi the exact same way. You can also freeze it whole, which is perfect in Winter soups: https://brooklynfarmgirl.com/2016/07/11/how-to-freeze-bok-choy-to-use-in-udon-soup/
Enjoy!
this makes me think vacuum packing it would make it have an even better effect because it sucks all the air out. has anyone tried that?? also has anyone canned it? i suppose that wouldn’t work it would work same as cabbage.
When you are going to cook with it, do you let it thaw or toss it in the pan still frozen?
Thanks!
Hey Stacey, it can be used either way depending on the dish. You can use it frozen if you’re throwing it in soups or stir fries. If you’re thawing, I’d put it in the refrigerator for a few hours before using. Hope this helps!
Awesome! Thank you. I was worried about it getting mushy 🙂
Thank you, just the info I was after.
Kama
Glad this could help you!
Do you wash it when you take it out of the freezer? If so, should it be thawed out or still frozen when you do that?
Awesome, Thank you so much! I appreciate your knowledge. Good stuff!😁