Bok Choy is a versatile vegetable that can be stored for a relatively long amount of time if stored correctly.
After purchasing or harvesting your bok choy, give it a quick rinse in clean water and pat dry.
Trim off any discolored leaves and discard. Then separate the bok choy into smaller bunches or individual leaves, if desired.
For optimal freshness, place the bok choy in airtight containers or ziplock freezer bags. Squeeze out as much air as you can before sealing.
For optimal storage times, store your bok choy in the coldest part of your refrigerator. The ideal temperature range should be between 32 and 40 degrees Fahrenheit.
The bok choy will be best used within 1-2 weeks. If stored correctly, bok choy should also retain its flavor, texture, and color.
If you have larger amounts of bok choy that you don’t plan to use within a few weeks, you can always freeze it for up to 4 or 5 months. Simply blanch it for 3 minutes in boiling water, then chill it in an ice bath. Once dry, place the blanched leaves in a freezer bag and keep in the freezer. To use, simply thaw it out in the refrigerator.