Name: How To Freeze Bok Choy
Prep time: 10 min
Total time: 3 h 10 min
Ingredients: Fresh bok Choy

Freezing bok choy is quick and easy. It’s a great way to savor that garden-fresh flavor all year long and have it on hand whenever you need it.

You can heat it up for a quick side dish, or use your frozen bok choy in any of your recipes.

In this post, I’ll show you exactly how to freeze bok choy fresh from your garden, the farmer’s market, or grocery store with easy-to-follow step by step instructions.

Table of Contents

Preparing Bok Choy For Freezing

Before you freeze your bok choy, there are a few steps you need to take to get it ready.

First, start by washing the leaves and stems to remove any dirt or debris. Use a damp paper towel or just gently rub them with your fingers as you rinse if they’re really dirty.

Next, pat them dry or use a salad spinner to remove as much of the excess water as possible.

If you plan to leave yours whole, then you’re done. Otherwise, cut off the very bottom of the stalk to separate the stems. Then chop the leaves and stems into bite-sized pieces.

Do You Have To Blanch Bok Choy Before Freezing?

You don’t have to blanch bok choy before freezing it, which is nice because it makes the process much faster.

Although you could blanch it first if you’d like, as it may help to preserve some of the flavor and color.

However, in my experience, I find that it becomes a bit mushier when I blanch it first, so I prefer to skip this step.

How To Blanch Bok Choy To Freeze

If you would like to blanch your bok choy before freezing it, bring a pot of water to a boil on the stove.

Place the bok choy (whole or in pieces) into a colander or steamer basket before putting it into the boiling water. Flash-cook it for 40 seconds, or until the leaves turn bright green.

Remove it from the pot and place it into an ice bath immediately to stop the cooking process, allowing it to cool for a few minutes.

Methods For Freezing Bok Choy

You can freeze your bok choy whole or chopped, or you can flash-freeze it first. The method you choose depends on how much time you have, and also how you plan to use it later on.

Freezing It Whole Or Cut Up

The quickest method is to leave the heads whole. But chopping then into pieces first will make it easier to use in your cooking and recipes, plus you can portion out only what you need.

The problem with doing it this way is that the pieces tend to clump together, which can make them difficult to separate.

Flash Freezing Bok Choy

Flash freezing bok choy first prevents the pieces from sticking together. However it is an extra step and does take a little longer.

If you want to try this, simply spread the cut up pieces evenly on a baking sheet lined with parchment paper. Then put it into the freezer for about 15 minutes, or until the pieces are firm to the touch.

Freezer bags filled with sliced bok choy

Tools & Supplies Needed

Below is a list of equipment and tools that you will need to freeze bok choy. Depending on the method you choose, you might not need everything.

Quart freezer bags OR gallon freezer bags
Sharp chef knife
Colander
Salad spinner OR paper towels
Permanent marker
Large pot (optional)
Bowl of ice water (optional)
Baking sheet (optional)
Parchment paper (optional)
Steamer basket (optional)

How To Store Bok Choy In The Freezer

The easiest way to store frozen bok choy is to use freezer-safe bags. Gently squeeze all of the extra air out of the bags before sealing them so they take up less space.

If you don’t want to use plastic, you can use any type of airtight freezer-friendly container you have.

Or you could use a food vacuum sealer for even better protection from freezer burn.

How Long Does Frozen Bok Choy Last?

Frozen bok choy can last 3-6 months or longer in the freezer, as long as you prepare it correctly and store it properly.

FAQs

Below I have answered some of the most common questions I get about freezing bok choy. If you can’t find yours here, ask it in the comments section.

What is the best way to freeze bok choy?

The best way to freeze bok choy is to leave it raw, and either whole or cut into pieces. Then flash-freeze it before storing it in baggies.

Why did my frozen bok choy go mushy?

Frozen bok choy tends to go mushy if you cook it first, but it can happen with raw bok choy too. The best way to prevent this is to add it to your recipe frozen as you cook instead of thawing it first.

Can you freeze raw bok choy?

Yes you can freeze raw bok choy. In fact it’s better to freeze it raw, because when it’s cooked first it can become mushy. This is also the fastest way to do it.

Can bok choy be frozen without blanching?

Yes, bok choy can be frozen without blanching, and this is the method I recommend. While blanching could help it retain the color and flavor better, it also tends to make it mushier.

Can fresh bok choy be frozen?

Fresh bok choy can be frozen raw, and either whole or cut into pieces. It’s a good idea to flash-freeze it first to prevent it from sticking together.

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More About Food Preservation

Share your tips for freezing bok choy in the comments section below.

Step By Step Instructions

How To Freeze Bok Choy

Freezing bok choy is a simple and easy process, and a great way to ensure you have it on hand whenever you need it for cooking. Learn how to do it correctly so you can enjoy it all year long.

Prep Time 10 minutes

Additional Time 3 hours

Total Time 3 hours 10 minutes

Ingredients

Fresh bok Choy

Instructions

Wash the bok choy - Rinse off the heads in a colander to remove any soil or debris. You can gently scrub them with your fingers if necessary to remove any caked on dirt.
Dry the bok choy - Either use a salad spinner to remove the excess water from the leaves, or gently pat them dry with a paper towel.
Cut it up (optional) - Cut off the hard bottom end of the bunch to separate the leaves, and discard the end piece. Then cut the rest of the stems and leaves into bite-sized pieces. If you prefer, you can skip this step and leave the heads whole, or cut them into slices or quarters instead.
Flash freeze - Spread the pieces or heads evenly on a baking sheet that’s covered with parchment paper so they aren’t touching each other. Then put the baking sheet into your freezer for 15 minutes, or until the bok choy is hard to the touch.
Fill baggies - Put your bok choy into freezer bags - you can use either quart size baggies or full-sized gallon ones. Gently press on the bag to release the extra air before zipping them.
Label them - Then use a permanent marker to label and date them, and store them stacked flat in your freezer.

Notes

Flash freezing is optional, but will prevent your bok choy from sticking together or creating one large frozen block.
Blanching is also an optional extra step you can take if you prefer. It can help to retain the color and flavor better, but also results in a mushier texture.