Can sauerkraut be ‘off’?

Can sauerkraut be ‘off’? How can you tell?
I’ve got a crock full of it here. It’s a strange concept – I suppose it’s ‘off’ to start with. After all, it’s just a bucketful of festering cabbage.
I need to examine some further concepts, such as ‘how can you tell if Stilton cheese is moldy?’, and ‘Gravadlax… mmm, tasty buried fish’.

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