That said, my chilies didn’t forcibly outgas in any discernible way. I doubt that you have anything untoward in your jar, but if you are nervous about it, here is what I would do.

Throw them out and start over with this procedure. Wash everything really well and sterilize your jar and lid in boiling water or in the dishwasher. Layer the salt and chilies as noted in the recipe, and leave at cool room temperature for three days. Then, refrigerate them for three weeks, and then open them up and try them.

LA fermentation can work under refrigeration, it is just slowed down a bit.

My first thought - oh god botulism.

My second thought - I googled around and learned that kimchi is supposed to create gas, safe gas, and does that mean this is, too?

My final decision - I stuck the jar in the fridge and haven’t tasted it yet. I’m kinda scared. Did yours create gas like this? (If not, I am so definitely throwing these away and maybe trying again. If so, maybe I’ll be brave and taste these. Maybe.)

Please reply asap if you can, this is rather a pressing issue for me. Thank you so much!