Don't be afraid of bulging bags, because kimchi is fermented and won't explode.

In general, it is better to put it in the refrigerator at MINUS three degrees to zero degrees. If it is at room temperature, kimchi will ferment quickly and turn sour, but it will not go bad. If you like sour taste, you can keep it for a long time. If you don't like it, you'd better finish it in two or three days.