The process of preserving bok choy through sub-zero temperatures involves techniques that maintain its texture and nutritional value for later use. This method effectively halts enzymatic activity that leads to spoilage, thus extending the shelf life of the vegetable. For example, blanched bok choy, properly packaged and frozen, can be incorporated into stir-fries or soups months after harvesting.
Implementing this preservation method reduces food waste, allowing for the consumption of bok choy even when it is out of season or locally unavailable. Freezing allows individuals and commercial entities to capitalize on seasonal price fluctuations, buying in bulk when prices are low and storing the surplus for future use. Historically, similar preservation techniques have been essential for ensuring food security in various cultures and climates.
