Freeze kimchi ingredients?

Dear all,
Whenever I do a batch of kimchi (2-2.3kg cabbage) I’m left with quite a bit of the ingredients.

I want to aks whether it is okay to freeze them (minari, asian chives and radish) to use with my next batch of kimchi? Or will freezing affect the flavour and consistency?
I hate to throw out food or let it waste.

I would greatly appreciate any tips because usually I make one big batch to last for about 1 month and I never use all of the three ingredients I mentioned. I buy them from the asian supermarket in plastic packs so I can’t weigh the exact amount I need for the recipe.