How to Preserve Bok Choy

Drying bok choy slowly preserves it for storage and future use. Dehydrated bok choy has a more intense, concentrated flavor. This lends the bok choy to creating a unique addition to soups and stews. Look for fresh bok choy in grocery stores all year long if you do not grow it in your garden.

Things You'll Need

• Bok choy
• Knife
• 2-qt. pot
• 2-qt. bowl
• Water and ice
• Paper towels
• Clothesline
• String
• Baking sheet

Instructions

1. Wash and dry the bok choy thoroughly. Fill the 2-qt. pot three-quarters full of water and bring to a boil over high heat. Fill the 2-qt. bowl halfway with water and add enough ice to bring the water level three-quarters of the way up the side of the bowl.

2. Cut the bok choy into quarters, lengthwise, leaving a portion of the root in each of the quarters to prevent the bok choy from falling apart.

3. Place the bok choy into the water once it reaches a rolling boil. Boil for two minutes and immediately remove the bok choy to the bowl of ice water to stop the cooking process. Pull out the bok choy and set aside on paper towels to drain. Repeat with the remaining bok choy until all of the vegetables have been blanched. Pat the bok choy dry.

4. Skip this step if you live in a humid climate. Set up a clothesline in a cool, dry place where the bok choy can dry for up to one week. Tie a 4 to 5-inch string around each of the bok choy quarters near the root end. Tie the bok choy quarters to the clothesline and leave undisturbed for up to one week until dehydrated.

5. Lay the bok choy onto a baking sheet in a single layer. Place in an oven at 200 degrees Farenheit with the oven door slightly ajar for eight to 12 hours or until the bok choy have dried. Turn the bok choy every two hours to ensure even drying.

Tips & Warnings

• Preserve bok choy in a home food dehydrator by following the manufacturer's instructions.

References

• The Chinese Soup Lady
• Dried Bok Choy Soup