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On fermentation

I bought a set of 2 one-liter fermentation jars last time I was at the mill shop.
They look more or less like Mason jars, slightly cheaper-looking, with 2 sets of lids – 1 normal, 1 with little rubber valves. I guess they are fermentation jars due to the valve lids and the glass weights you get to keep everything underwater.
Gamma likes the fermented Korean specialty known as 김치. Those partial to the Latin alphabet spell it kimchi, kimchee or gimchi, so to avoid confusion we will use the Korean spelling 김치.
I had been wanting to try fermentation and pickling (2 different processes, I gather) for a long time, since old-timey pre-lockdown times.
I did an Internet search, picked the easiest-looking recipe that still came from an Asian person and we went to work on our 김치.
Chopped up what is known here in Austria as Chinese cabbage, soaked it in a salt brine for a while, added chopped spring peppers and matchstick sized daikon only we didn’t have any daikon so we used Bierrettich which looks the same but is said to be spicier, but this wasn’t very spicy so we’re ok. Made a sauce out of Korean chili pepper flakes, soy sauce, ginger, miso paste, soy paste (I assume the same thing, just marketing? slightly different taste), I might be forgetting something, not sure. Garlic. Maybe something else. Didn’t use carrots due to some people in our target audience being allergic, mixed it all up (after draining the cabbage), put it in the (sterilized) jars, topped it off with brine, put the weights on top, and stashed it downstairs in the basement.
I am not a huge 김치 eater, and a novice fermenter, so it was not clear to me what my cellar would smell like when my project got going.
Nothing happened during the first two days, but when I went down there this morning the jars were standing in a puddle of brine that had leaked out the valves. And my basement smells like a 김치 factory.
Anyway, tonight I switch out the lids, to limit leakage, hopefully, and stick the jars into the downstairs utility fridge, which is used for beer, sourdough starter, photographic film, vegetable overflow, etc. And, now, 김치.