I do have some (see below). I don’t tighten the lid all the way, just enough for it to “catch” on the jar threads. For longer ferments I always use the fancy air tops. 
Discussion
Fantastic. Since it was your first time makign this I just assumed it was your first time fermenting and felt obligated to help you avoid a gaszastersplosion. I bet it's going to be delicious!
It’s pretty solid. Slow creep on the heat. Next batch I’m going to order proper chili flakes and not use gochujang.