In the right conditions, Kimchi bacteria will start to convert the natural sugars in vegetables into other compounds, such as lactic acid.

Bloating is a clear indication that bacteria are present inside the packet. Bacteria feed on the contents of the pouch and produce gas. Since this gas cannot escape from the sealed packet, it accumulates inside and causes the pouch to bloat.

Bloated Kimchi packet has been left in a room temperature since 4^th of July, 2018 whereas the other one was in the fridge from the same date.

Kimchi is a living product. The bacteria (lactic acid bacteria) which ferment the cabbage (vegetables) to produce the kimchi are still alive when it is sold.  Part of the fermentation process is the production of C02 gas, which is harmless.

The more  sourer, the higher Lactic acid bacteria in the kimchi.

But the most important thing is, No matter how long you kept the kimchi in your fridge or in  a room temperature, the kimchi texture must be still crispy, crunchy and the flavour must be fresh sour, tangy and zing otherwise the Kimchi is gone bad (Don’t eat).