Canning Bok Choy

sfgbeginner 6/19/2014, 11:21 pm

Hello all you sfgers !!! Do any of you know if you can can bok choy? I have 6 plants growing and I bet I'm going to end up with a lot of it. Or is there another way to preserve it that some of you have tried? Thanks Very Happy

FamilyGardening 6/20/2014, 2:53 am

we haven't canned bok choy but we have dehydrated cabbage and other greens.....it rehydrates really nice in soups and stews Very Happy

happy gardening
rose

just a side note, we have frozen cabbage before but the texture was not to the likening...kind of rubbery.....blah....

herblover 6/20/2014, 9:40 am

I would try freezing; blanch then freeze. I do that with Swiss chard.

**camprn** 6/20/2014, 10:04 am

Canning bok choy, not a good idea. Check on the USDA web site for an approved safe recipe. I think it would turn to mush. You may have better results with blanching and freezing, but I think that will be mushy too. Just keep eating it in season and it will keep for a while in the fridge, but this is not a good storage vegetable.

CapeCoddess 6/20/2014, 5:29 pm

I'm in the blanche and freeze club.

Judy McConnell 6/20/2014, 6:55 pm

This question hit my curosity button so I googled Bok Choy and in one of the sites was mentioned using it to make kimchi.

Apparently kimchi is usually made with cabbage but it might be possible to use bok Choy because the directions in one recipe calls for:
a) fementing the bok choy (or cabbage) in a crock, like saurkraut
b) when finished, preserve the mixture in refrig or it can be canned or frozen.

Sounds more like an experiment because I, for one, wonder what fermented bok choy would be like?

**AtlantaMarie** 6/22/2014, 9:18 am

I'd also go w/ dehydrating. Have tried canning cabbage... It was awful! Can't imagine what Bok Choi would be like. But dehydrated would be a good way to go.

Probably 2-4 hours at 125 degrees should do it. Maybe 110 degrees... Family Gardener, what do you do on the temp/time?

Nonna.PapaVino 6/23/2014, 6:08 am

I've experimented with making kimchi, and one of the best varieties included daikon radish along with the Napa cabbage. The crisp succulent nature of bok choi would make a great kimchi, IMHO, taking the place of radish. May be time for another run at making kimchi. Nonna

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