Is unrefrigerated kimchi safe? As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ?

I'm mostly concerned because my commute home involves time in a heated bus
I make kimchi regularly. It sits on a shelf at room temperature for a week or more, and slowly ferments. Some people ferment it for months. Sure, it likes a low oxygen partial pressure, but a few hours on a bus isn't going to hurt it.