The method of preserving bok choy by sub-zero temperatures includes methods that keep its texture and dietary worth for later use. This methodology successfully halts enzymatic exercise that results in spoilage, thus extending the shelf lifetime of the vegetable. For instance, blanched bok choy, correctly packaged and frozen, may be integrated into stir-fries or soups months after harvesting.
Implementing this preservation methodology reduces meals waste, permitting for the consumption of bok choy even when it’s out of season or regionally unavailable. Freezing permits people and industrial entities to capitalize on seasonal value fluctuations, shopping for in bulk when costs are low and storing the excess for future use. Traditionally, related preservation methods have been important for making certain meals safety in numerous cultures and climates.
