I have no idea, but there's a saying for home canners, fermenters, charceutiers (is that a word?). If in doubt, throw it out.
I've made small batch kraut, 2-3 pounds, in mason jars many times and have never had liquid get viscous and gloppy. In fact, just started a batch this morning to use up the rest of a huge head of Napa cabbage used for 2 other meals. I personally would throw it out.