Preserving Pak choi

Freezing Pak Choi

General preservation or storage guidance

Preparation About 25 minutes active, plus cooling and freezing

Pak choi freezes for cooked dishes after a short blanch; separate the white stalks from the leafy tops so both parts fit into the same even cut.

Method

1. Choose solid, freshly picked pak choi. Trim the root base, separate the leaves and rinse grit from between the stalks.
2. Cut the white stalks and leaves into medium shreds or thin pieces. Blanch in boiling water for 1½ minutes, working in small batches.
3. Cool promptly in cold water and drain very well. Pak choi softens after freezing, so remove as much surface water as possible.
4. Pack in freezer-safe portions, press out excess air and seal. Label and freeze promptly.
5. Use from frozen or thaw partially before adding to soups, noodles or stir-fries. It is suitable for cooked dishes, not a crisp fresh salad; keep continuously frozen.

Cooked Pak-Choi Freezer Portions for Pak Choi

Home recipe · fridge or freezer method

Preparation 15 minutes preparation plus cooking and cooling · Makes About 4 side portions

Cooked pak choi portions cooled quickly and frozen for later use. This is a freezer recipe, not a room-temperature preserve.

Ingredients

• 500 g fresh pak choi, washed and washed and sliced into 3 cm pieces
• 1 tbsp rapeseed or olive oil
• ¼ tsp fine salt
• 1 tsp grated ginger

Equipment

• Oven tray or wide lidded saucepan
• Baking paper (if roasting)
• Shallow freezer-safe containers

Method

1. Heat the oven to 200°C (180°C fan), or set a wide saucepan over medium heat. Wash the pak choi, remove damaged parts and prepare it: washed and sliced into 3 cm pieces.
2. Toss with the oil, salt and listed seasoning. Roast in one layer until fully tender and lightly browned, turning once; if using a saucepan, cook with a splash of water and a lid until completely tender.
3. Divide into shallow portions and cool quickly. Refrigerate or freeze within 1–2 hours of cooking.
4. Seal, label and freeze at about −18°C. Use from frozen in cooked dishes or thaw in the fridge.
5. Once thawed, use within 48 hours and reheat until steaming hot throughout if serving hot. Do not refreeze thawed portions.

Quick Refrigerator Pak-Choi Pickle for Pak Choi

Home recipe · fridge or freezer method

Preparation 20 minutes preparation and cooking, plus cooling · Makes About 1 medium jar (500–600 ml)

A small-batch pak choi vinegar pickle for prompt use from the refrigerator.

Ingredients

• 500 g fresh pak choi, washed and cut washed stalks sliced into 1 cm strips
• 250 ml white vinegar labelled 5% acidity
• 250 ml water
• 15 g (1 tbsp) caster sugar
• 5 g (1 tsp) salt
• 1 tsp grated ginger

Equipment

• Saucepan
• Clean heatproof jar with lid
• Kitchen scales and measuring jug

Method

1. Wash the pak choi, remove damaged pieces and prepare it as specified: washed stalks sliced into 1 cm strips. Pack loosely into a clean heatproof jar with the aromatics.
2. Put vinegar, water, sugar and salt in a saucepan. Bring just to the boil, stirring until the sugar and salt dissolve.
3. Pour the hot liquid over the vegetables until covered. Let the jar cool at room temperature, then refrigerate within 2 hours.
4. Keep the vegetables submerged and refrigerated. This small-batch recipe is for prompt use and is not a canning recipe.
5. Serve chilled as a relish or side. Use clean utensils; eat within 48 hours and discard sooner if there are signs of spoilage.