I left a pack of frozen vegetables (brocolli, carrot, cauliflower, green beans) in the fridge so it thawed. It went sour and slimy after a few days, (maybe 5) -- why?
If I cut the same fresh vegetables and store it in a plastic bag or container, it will be fine in a week or more.
What's the science behind that? Why do bacteria grow more quickly in frozen veggies being thawed than in fresh cut ones?