Vegetables – Does kale taste sweeter and more flavorful after being frozen

There are a variety of factors at work here:

1. Freezing foods "improperly" (i.e. not flash-frozen, not vacuum-sealed) causes ice crystals to form within the food, damaging the molecular structures. This is what causes many frozen leftovers to become "mushy" or change in texture.

2. Again due to the formation of ice and the movement of water when the food is reheated, tiny particles such as spices can be lost in steam and/or runoff water.

3. Extreme temperatures (both hot and cold) can denature enzymes in the food, changing their flavor, texture, etc.

4. As food sits, flavors in the food may blend together in different ways, causing the food to have less distinct flavors.

5. If your freezer isn't especially clean and your food not well-sealed, your food may be absorbing other odors which are again "masking" the original flavor of your food.

Hope that gives you some ideas.

Less complicated than the other method, but similar steps at the beginning. I have used two methods and both worked. I have heard success stories for grains in the freezer for over a year. No milk powder involved.

• Wash the grains in both cases.

Methods:

1. Put in fresh milk (the same you used before to make the kefir) and then freeze in a plastic container or so (I used a plastic bag)
2. Let the grains dry. Not just with kitchen tissue, but actually leave it dry for an hour or two. Finally put it into kitchen tissue and wrap that in a plastic bag or so for freezing.

For thawing I left the grains in the fridge for half a day and then gave them directly into milk.

I tested both methods, as stated. Both worked just fine. In my case the max. time was more than 2 months. However, when "reactivating" the grains it took both some time and the results of the first two or three batches were not consumable (well, I guess they were, but just not pleasurable as kefir proper).