Dehydrated Bok Choy
A step-by-step guide on how to dehydrate bok choy.
Yield: 1 Pint Jar
Equipment
- Dehydrator Trays
- Cutting Board
- Knife
- Large Bowl
- Large Pot
- Colander or Salad Spinner
- A Clean Cloth or Paper Towels
Materials
- 1 Large Bok Choy
Instructions
- Start by cutting the root part off the bottom of your bok choy.
- Pull apart all of the sections and wash thoroughly.
- Chop into small pieces. Keep in mind how you intend to use it and that the larger the pieces, the longer it will take to dry.
- Get a large bowl out and fill it about 2/3 of the way full with cold water and ice. We are going to blanch* the bok choy. Set this aside.
- Bring a large pot of water to a boil. Add in the bok choy, and allow the water to return to a boil.
- Boil for 1 minute. Drain, and immediately transfer to the ice water that you've prepared.
- Remove as much of the excess water as possible using a colander or salad spinner. And pat dry with a clean cloth or a paper towels.
- Spread the bok choy onto the dehydrator trays in a single layer.
- Dehydrate between 122°-125°F for 6-8 hours.
- Once dry, it should should be dry, brittle, and easily snap when bent.
- Once the bok choy is has cooled, store in a air tight container for a shelf life for up to one year.
- To Re-Hydrate: Simply add to cooking soup or re-hydrate in a bowl of hot water for 5- 10 minutes.
Notes
*Blanching vegetables before preserving them by freezing, canning, or dehydrating can preserve their flavor, color and texture. It's not necessary for safety but does make a difference in the finale results