First, do not wash it before storing. I know, it feels wrong—like not brushing your teeth before bed. But trust me: wet bok choy turns into slimy sadness in 48 hours flat. Wash it right before you cook it, and your fridge will thank you.
Next, wrap it in a damp paper towel and pop it into a loose plastic bag. That’s right—think of it as a cozy little sleeping bag for your bok choy. The towel keeps it humid (not wet), and the bag stops it from drying out. Science, baby!
Another cool trick: store it in the crisper drawer. That’s the veggie VIP lounge in your fridge. It’s cooler and more humid there, so your bok choy feels like it’s on a spa vacation. Just don’t cram it next to a bunch of apples—they release ethylene gas, which is basically the vegetable equivalent of a bad roommate.
