Does Pak Choi Go Bad

Does Pak-Choi Go Bad?

Pak-Choi, Chinese cabbage, bok-choy, pichay, and petsay belong to some of the cabbages used in many parts of the world. It is most frequently used in China and also in South Asia. The Pak-Choi cabbage is very useful from both terms, be it in nutritional terms or from a cuisines point of view.

This green leafy vegetable may be used to serve three main cooking methods, i.e., stir-frying, steaming, and simmering in water too. In terms of nutrition, Pak-Choi prevents you from getting cancer, fights inflammation of various parts of your body, and lowers the probability of catching any cardiovascular disease.

How To Store Pak-Choi

So far, we have told you about a few of the benefits and uses of the Pak-Choi cabbage in our article. But that was not enough; we know what type of details you particularly need regarding it. Rest assured! We will mention nearly every detail that is important for you to be familiar with.

The foremost detail we like to bring into your knowledge is the optimum storage conditions necessary for the Pak-Choi cabbage to maintain its quality and true nutritional value. So let’s read along us to get the know-how to that.

Washing

Before storing it by either method, we will tell you below and wash it as rinsing is not enough. To wash it, first cut its stalks off to remove all of the dirt presents. Once cutting is done, run water thoroughly on the vegetable, but if the dirt seems clogged, you may also use a soft vegetable brush for cleaning purposes.

Now when you have washed it thoroughly by the method we mentioned above, it needs to be dried. We know very well how bad moisture turns out to be for our vegetables. Therefore, right after washing it, dry it using a damp paper towel or colander.

Refrigerate It

After washing and drying, you can refrigerate it using a zipper bag, paper towel, or ice water. Remember, you can also refrigerate it without washing, but drying it is the primary step to be done if you proceed after washing.

Pressure Canning

Another method to store and preserve it well is to perform pressure canning. Unfamiliar with the term? Not to panic! For this purpose, first, blanch it, then add it to boiling water. After that, please put it in cold water and once it is done, drain and transfer it into clean jars.

Can You Freeze Pak-Choi

Yes! If you wish Pak-Choi stock to last for a comparatively longer period, you may consider freezing it without any hesitation. Freezing requires a whole process that we will tell you just below step by step to make it easy for you.

There are either ways in which you may opt-in to freeze it, i.e., with blanching or without blanching. However, it is better encouraged to freeze it by blanching it first. To blanch, first wash, boil, cool, and drain it, which will be followed by a final step of packing it in airtight plastic freezer-friendly bags.

How Long Does Pak-Choi Last

What is shelf life offered by Pak-Choi? The answer largely depends on the conditions in which it is stored and the quality of it right at the time of purchase. Therefore, let’s read to find out shelf lives it offers under a specific set of conditions.

At room temperature, Bok-choy lasts for 1 to 2 days. However, if you can keep its stock refrigerated, the shelf life gets increased a bit more, i.e., up to 3 to 4 days. The method you adopt to store it solely depends on the time slot you think you will be using.

For that stock of Pak-Choi, which you have kept in the freezer by following the method above, it lasts up to many more months, i.e., for approximately 10 to 12 months. So its shelf life is considerably different under different conditions.

How To Tell If Pak-Choi Is Bad

Your senses are the most reliable assets when it comes to testing whether it is safe to be consumed or not. How do you do that? Let’s get to know that below so that no query is left in your mind regarding this vegetable. You do not catch any food-borne illnesses due to consuming it, and you are pretty much confident when purchasing it the next time.

  • Texture and appearance: Pak-Choi, which has already gone bad or is about to go bad, tends to lose its characteristic green color. When it comes to its texture, it gets softer and mushier in touch. It is a clear indication of its spoilage. Discard immediately.
  • Smell: Another sign of confirmation of its spoilage is developing a really bad unbearable smell which your nose can smell. In that case, too, throw it in the bin and replace it with fresh stock.

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