If they really are dried, you can just put them in zip-lock type plastic bags, or in glass jars with good, tight-sealing lids, and keep them in the cupboard. No need to freeze, unless they are not completely dry.
I always find that the problem is odor transferrence, so I preper to keep them in tightly-closed jars.
"Notorious stickler" -- The New York Times, January 4, 2004
My grandmother did the same with her dried shrimp and all her other dried asian products (sea horses, orange peel, birds nest, and a whole lotta other stuff I can't identify). In bulk, use an tight jar but whatever you use to store them in, make sure they're air tight. Most dried asian ingredients are very pungent and fragrent.