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Every batch of naturally fermented foods is unique; you're going to have to check.

That said, the things you should be concerned about:

- right now: is the sauerkraut acidic enough? Use test strips to look for a pH of 4.6 or less

- long term: did the fridge temperature stay below 4 degree C?

- when making it: does the salt content get to between 2 and 3%?

If the pH is low, the fridge stayed cold and it smells like sauerkraut, I would taste a small amount. If it tastes right, it's probably safe. If it smells, tastes or looks wrong in any way, throw it out. If you had a power outage since it went into the fridge, or the fridge doesn't get that cold, throw it out.

In the future, if you want to make long-lasting sauerkraut, pasteurize and can it after it has been fermented for 2-4 weeks.