Gone for the weekend, but made kimchi today

First, let me say that I just LOVE kimchi, and I am so happy for Maangchi’s cookbook recipe! I just finished a big batch, but realized after I was halfway through that I will be gone for 48 hours beginning tomorrow (just over 12 hours from when I finished making it). In previous ventures with kimchi making, I’ve always kept it on the counter for a few days, pressing it down with a spoon once a day to remove air bubbles. I am worried about bacteria forming in the air pockets which I will be unable to press out this weekend. My question is, should I calm down and just leave it on the counter while I am away? Or if I refrigerate it for the weekend, can I take it back out upon my return to encourage the fermentation to continue? Thank you in advance Maangchi users!