As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ?
I'm mostly concerned because my commute home involves time in a heated bus
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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.