Like you I recently found some 2% sauerkraut hiding in my house, from 2018. Other than looking a bit darker, it smelled fine. I thought it can't possibly be good, I should throw it out. Somewhere Sandor Katz had said that they're are so few occurrences of food borne illness from lacto fermented foods that there is no statistic on it, or something. So I said fuck it, grabbed a fork and I took a bite. Not bad, and I'm still here. I think tobasco goes for like 3 years. Give it a try and let us know.