Posted 4 Aug 2021 Hii, Anybody have personally tried freezing leafy vege such bok choy, lettuce leaves, in freezer ? or is there other active forum that discuss about such thing ? I tried youtube video to see the result of "vacuum seal freeze -thawed result"... but the whole youtube shows one sided video only (as if it is another "controlled" search result by big tech).. they only shows the good side of vacuum seal freezing.. but NONE on how is the result of it after thawing. As far as i have tried , It is quite impossible to blanch lettuce leaves or bok choy leaves without becoming flimsy ... .. tried that before: the end result of thawing was a mushy lump of stuff.. But i have not tried vacuum seal leafy vege in freezer.. Hence would love to hear from people who have experienced. A truthful hands on experience sharing is very much appreciated. ps. i wanted to ask this question is general forum, but apparently in this forum , every thing are sectioned into geolocation of germany, which this topic is not related to geo location. Thanks. Andrew 0 Share this post Link to post Share on other sites
Posted 4 Aug 2021 in my experience you can't freeze leafy stuff and expect it to retain any structural integrity. I do sometimes eat frozen spinach and kale, but it's known that it will be eaten in a more or less liquid state. You wouldn't and couldn't buy frozen spinach leaves and then expect to use them in a salad. Since the whole point of bok choi is to stir fry it and not to puree it--I wouldn't think that would work, no. I've had bok choi in the too-cold part of a refrigerator once, which basically melted it. I suppose the base was still usable, but even that was pretty much just a soggy mush after cooking. The leafy tops were destroyed. And that was in a *refrigerator* that was just a bit too cold. Unless the plan is to make it into soup, I wouldn't store bok choy or any other cruciferous vegetable (e.g. broccoli, cauliflower, spinach, kale) in the freezer unless you're cool with it being mush when you take it back out. Vacuum sealing it won't change this. 2 Share this post Link to post Share on other sites
Posted 4 Aug 2021 Freezing causes ice crystals to build up which can puncture the cells walls. If that happens, you get mush when it defrosts. As DD say above, if your going for soup, not an issue. Salad may not be possible though. 0 Share this post Link to post Share on other sites
Posted 4 Aug 2021 google is your friend How To Freeze Bok Choy Without It Turning Mushy! https://brooklynfarmgirl.com/how-to-freeze-bok-choy-without-it-turning-mushy/ just one of many, many sites 0 Share this post Link to post Share on other sites
