I made and froze several quarts of gazpacho late this summer. We've consumed a couple without issue, however this latest batch fermented. I took it out from the freezer on Thursday and thawed it in the fridge overnight. We enjoyed some on Friday morning, and it was fine, albeit still a bit icy. It was fine on Saturday, but by this morning - Sunday - it was bubbling. I didn't notice and drank a glass without ramification; DH was unsure, however, as his glass was actually fizzing. It was kept chilled the entire time.
FYI I bake a lot of bread and often with wild yeast - I'm pretty sure the air in my kitchen is quite yeasty.
I used the NYT recipe below:
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...