Dopplegangerr

I have just finished making a batch of Kimchi, my largest one yet about 5kg.

The temperature of the room is a little warmer so I fermented it a little less, about 48 hours instead of a full three days like I normally do. I have used iodineoized salt before and not had a problem but today I opened it and the liquid is super slimy. The kimchi seems good, is crunchy and has a decent taste but I cant get over how slimy it is. What has happened? The only other difference I used was making it with red radish instead of white (I tried three stores and could not get where I am staying)

I am really upset because I was making a big batch so I could give to all my friends here. Please help???