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I make kimchi regularly. It sits on a shelf at room temperature for a week or more, and slowly ferments. Some people ferment it for months. Sure, it likes a low oxygen partial pressure, but a few hours on a bus isn't going to hurt it.


Kimchi existed long before refrigeration. Infact the sole principle of kimchi is preservation through fermentation. So yes, you can leave it at room temperature for a few hours.

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