Even if I pride myself on having some kitchen experience, there are still things that confuse me.

The question of which foods can be frozen is one of them.

Today, I have leftover kimchi stew from yesterday, but after having it for lunch, I don't want it again for dinner.

It seems wasteful to throw it away, and I think it would taste good if I eat it again next week, but I wondered if I could freeze it.

To cut to the chase, kimchi stew can be frozen without any issues. In fact, it's one of those foods that freeze well.

However, the taste and texture may change depending on the ingredients inside.

It's fascinating to think about. Cooked rice can be frozen and reheated in the microwave, tasting just like freshly made rice, while tofu turns into a sponge-like texture when frozen and thawed.

My freezer has quite a history of trial and error with this.

First of all, cooked rice is a star in the frozen food category. I portion out freshly cooked rice, let the steam escape a bit, then seal it and freeze it right away.

When reheated in the microwave later, it turns out really well. If rice is kept in the fridge for too long, the starch ages and hardens, but quick freezing helps minimize this change.

Meat is generally quite resilient to freezing. Beef, pork, and chicken can all be stored for a considerable time if properly packaged.

The problem lies with tofu. When frozen, the moisture inside turns into ice crystals, creating holes in the structure.

When thawed, the moisture escapes, resulting in a sponge-like texture.

Of course, some people enjoy intentionally frozen tofu because it absorbs flavors well and becomes chewy.

But if you were expecting a soft tofu stew, that's a different story.

Boiled eggs also don't fare well in the freezer, especially the egg whites.

When frozen and thawed, they become rubbery and release water. The yolks are relatively okay, but freezing whole boiled eggs is not recommended.

But what about kimchi? I once froze kimchi and thawed it, and I was really disappointed.

The napa cabbage, which should be crunchy, became mushy, losing the unique texture of kimchi.

Kimchi is a watery vegetable, so ice crystals can easily damage the cell structure. Therefore, if you plan to eat it raw, it's best to avoid freezing.

On the other hand, if you add that kimchi to stew, it's a different story. Since it's cooked thoroughly, the crunchy texture is less important.

So, kimchi stew can be frozen without any issues. Kimchi stew with pork is particularly safe, and if it contains tofu, it's better to remove the tofu before freezing.

Potatoes also require caution. If you freeze soups or stews with potatoes, they can become grainy or mushy after thawing.

In contrast, cooked forms like mashed potatoes freeze relatively well.

Watery vegetables like cucumbers, lettuce, and fresh tomatoes are also not great for freezing if you plan to eat them raw. When thawed, their structure collapses, and they release a lot of water.

Ultimately, the key to freezing is the moisture content and structure of the food.

As water freezes, it expands, and ice crystals can damage cells, affecting some foods less than others, while some completely change in texture.

One more important thing is food safety. Leftover kimchi stew should not be left at room temperature for long and should be refrigerated or frozen within 2 hours of cooking.

Freezing food that has already been stored in the fridge for several days won't restore its freshness.

If properly refrigerated, stew should generally be eaten or frozen within 3 to 4 days.

If you plan to eat it next week, you can portion it into airtight containers and freeze it now.

When you're ready to eat, you can thaw it in the fridge or heat it directly from frozen, ensuring the entire stew is heated thoroughly.

I've decided to freeze kimchi stew without worry now.