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.
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.
Now you can enjoy bok choy throughout the seasons!