My kimchi fridge flooded on day 9 of a 3 week ferment

I was doing a big batch of napa cabbage kimchi for the first time in my new setup, about 12 heads total. On day 9 I came home to find the fermenting liquid had bubbled over the jar lid and pooled all over the shelf, which then dripped onto a tray of my garlic scape pickles. Took me 45 minutes to wipe everything down and swap out the airlock for a wider mouth jar, but the flavor actually ended up way more complex after the mess. Has anyone else had a blowout that turned into a happy accident, or was it just ruined for you all?

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