I just made cabbage Kimchi and left it out two night to ferment on the counter. This morning, I opened the container and the liquid was bubbly, which I thought was good, until I prodded it with a chopstick and realised the damned thing was sticky. And stringy. And mucus like. And the cabbage pieces were stuck together in the mucus-like liquid. It smells, strong. Is it possible for Kimchi to be spoiled? Room temperature around here is generally 30-32 degrees C. The kimchi has rice flour in it but I don't think it's enough to give the stringy mucus like texture. And I'm not sure the cabbage was brined enough to begin with. Can anyone help, please???