Is my kimchi still okay?
IF you've made it with the correct amount of salt, it is likely fine.  Kimchi (all lacto-ferments) will continue to ferment.  It may get too funky for your liking, but it will not be a hospitable environment for anything that will make you sick. It will not "go bad", in the sense that it could make you sick.  If it was under salted, all bets are off.  If it gets slimy or is growing fuzzy mold, you probably want to discard.