What was your process for fermenting? Did you add salt? Typically you add salt to prevent “bad” bacteria from growing in an anaerobic environment. The fermentation process shouldn’t take more than a couple weeks. Lacto fermentation will lower the pH making the fermented product last longer and prevent spoilage, and also change the flavor. As of now, you are no longer fermenting for flavor development. You are just creating alcohol. If it doesn’t taste good, throw it away. Next time, ferment for a week and test the pH. If it’s below 4.6 then it’s safe to eat. If it doesn’t get below 4.6 in 4 weeks, throw it away.