Besides making classic desserts like candied chestnuts and Mont Blanc, chestnuts are also delicious in chicken soup or dishes that pair well with chestnuts. But how do you best preserve chestnuts? We recommend freezing them and demonstrate simple techniques for peeling them.

The best way to store chestnuts: Freezing.

Chestnuts are difficult to store because they lose their flavor quickly. Freezing is the best way to preserve chestnuts and maintain their flavor. It also makes shelling easier. Here’s how to freeze chestnuts:

Step 1: Soak the chestnuts in clean water for at least an hour, then drain. This helps eliminate any insects that may be trapped in the chestnuts.

※If you’re using freshly harvested chestnuts rather than those purchased from a supermarket, soak them for at least half a day.

Step 2: Pour clean water into a pot and heat the chestnuts over medium heat. Once the water is almost boiling and bubbling, reduce the heat to low and continue simmering for about 50 minutes.

※If any scum forms during cooking, remove it immediately, as it can cause an astringent taste.

Step 3: Remove the chestnuts from the pot and drain. Let them cool slightly, then pat dry again with paper towels.

Step 4: Place the chestnuts in a freezer-safe ziplock bag. Remove as much air as possible from the bag, seal the bag, and freeze it. It will keep for about 3 months.

Simple Chestnut Peeling Technique

Thawing frozen chestnuts makes the shells easier to remove. Even if you don’t want to freeze them long-term, freezing them overnight before shelling will make it easier. Here are the steps for peeling chestnuts:

Step 1: Spread the frozen chestnuts flat on a plate and thaw at room temperature for about 30 minutes.

※ Thawing time should be adjusted according to room temperature. For example, thawing in hot weather may take less time.

Step 2: Lightly dry the chestnuts with paper towels. Then, insert the heel of a kitchen knife into the base of the chestnut.

Step 3: Insert the heel of the knife to the left or right into the gap between the shell and the flesh. Slowly pull downward toward the top of the chestnut to easily remove the shell.