Need advice- just made my first batch of kimchi. Will subbing the chili powder affect fermentation?

So I watched multiple recipes on making my first batch. I followed all the steps to a t.However, I couldn’t find the specific Korean chili powder that was called for, even at the Asian supermarket. So I bought a bag of Indian “red chili powder.” And used the directed amount of that. I also ground up some red dried Asian chili’s I had using a mortar and pestle.I also subbed white flour for rice flour because it said that would be fine on one of the recipes.Anyways, is the chili powder just for flavor or will it affect the fermentation and make it unsafe? The recipes seemed very adamant you HAVE to use Korean chili powder.Also do I just let them sit in sealed containers? I don’t need to make an airtight seal?And can I can them after they’ve fermented or do I have to refrigerate them? via /r/kimchi https://ift.tt/2uJlNFE