Fresh bok choy

Storage Time

Fresh bok choy typically lasts 3–7 days in the refrigerator when stored correctly, while blanched and properly frozen bok choy can extend its shelf life for up to 6–8 months.

Temperature

For optimal freshness and to prevent wilting, store fresh bok choy in the coldest part of your refrigerator, ideally at a cool temperature between 0–4°C (32–40°F).

Freezing

To successfully freeze fresh bok choy and maintain its quality, begin by washing and chopping it into your desired pieces. Blanching is a crucial step for preserving its vibrant color, firm texture, and essential nutrients: immerse the bok choy in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to halt the cooking process. Drain the blanched bok choy thoroughly, pat it very dry to prevent ice crystals, and then pack it into airtight freezer bags or rigid containers, ensuring to remove as much air as possible. Label with the date. When ready to use, thaw frozen bok choy in the refrigerator overnight or add it directly to cooked dishes like stir-fries, soups, or stews; be aware that its texture may be slightly softer than fresh bok choy.

Signs of Spoilage

• Yellowing or Browning Leaves: Fresh bok choy should boast vibrant green leaves and crisp white stalks. If the leaves begin to turn yellow, brown, or develop dark, mushy spots, it's a clear indication of spoilage and loss of freshness.
• Slimy or Mushy Texture: The stalks and leaves of fresh bok choy should feel firm and crisp. If they become soft, slimy, or develop a mushy consistency, particularly at the base or along the ribs, the vegetable is past its prime and should be discarded.
• Unpleasant Odor: Fresh bok choy has a very mild, slightly earthy scent. A strong, sour, pungent, or otherwise off-putting smell is a definitive sign of bacterial growth and spoilage, indicating it is no longer safe to consume.