How long does home-made sauerkraut keep in the fridge?
About a year ago, I attempted to make sauerkraut for the first time following a fermentation process (cabbage, salt, its own extracted juices, but no vinegar). When it seemed to be "done" I ate some of it and put the rest in the fridge. The lid is screwed on tight but not otherwise sealed; I figured it was the fridge's job to keep it from spoiling in the absence of canning. I wasn't very impressed with what I'd made at the time, and I kind of forgot about it in the back of the fridge.
I don't know if months in the fridge will have changed its flavor at all. I'm curious, but want to avert any food-safety issues. I've seen claims that sauerkraut in a jar with a tight-fitting lid will keep "forever" in the fridge (so long as everything stays below the brine line, and I've seen other claims that it keeps for 3-6 months. Where can I find an authoritative answer, or is there some test I can do at home to determine if my sauerkraut is still safe to eat?