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PAK CHOI
Pak choi has a mild, slightly peppery flavour with tender, crisp stalks and delicate, leafy greens.
It belongs to the Brassica family, related to cabbage, kale, and broccoli.
Cut the entire head at the base when the plant is young and tender, or pick outer leaves as needed for continuous growth.
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HOW TO STORE YOUR PAK CHOI​
Storage: Store fresh pak choi in the crisper drawer of your fridge. Wrap it in a damp cloth or place it in a perforated bag. Use within a week for optimal texture.
Srying: Pak choi doesn’t dry well for culinary use but can be dried for decorative purposes or powdered for soups. To dry, slice thinly and use a dehydrator.
Freezing: Blanch pak choi for 1–2 minutes, then cool in ice water. Pat dry and freeze in airtight bags. This helps retain its texture and nutrients.