I made a batch of homemade kimchi for the first time, using a recipe that called to leave the kimchi fermenting at room temperature for 3-4 weeks. It's been 3 weeks, I've been checking it almost dayly and submerging any bits of floating cabbage, and my 3 jars have different results. Two of them have a lot of liquid on the surface, and one of them seems more like tomato paste. One of the liquid ones is funky, like alcoholic funky, and the other one smells like when it was fresh, with a good spicy smell. The one that looks like tomato paste is something in between. The temperatures here have been kind of crazy, one day very hot the other one cool and rainy, very cool windy nights, veru hot nights... and I worry about the fermentation process. Anyway, I haven't tasted them yet. I'm usually an adventurous eater with a very strong stomach, but since I'm 7 months pregnant, I'm kind of uncertain... Are these results ok? Did the jars ferment differently? None of them seem moldy in any way.