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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.


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.

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