Ok, I hadn’t thought of freezing the bok choy. You’ve given me ideas. I’m going to double or triple my bok choy and chinese cabbage plantings now.
You probably know this but bok choy can’t be eaten raw. There’s,an enzyme that can cause hypothyroidism. I just wash chop and blanche with a little bit of olive oil, salt and pepper. When it cools I put in the foodsaver bags, a couple of cups each. There’s just 2 of us. Great to add to chicken soup or homemade fried rice, or top a baked potato with it. Very nutritious.