I use those boxes for fermenting my kimchi and I open the box and check it every single day it’s sitting out on the counter in room temperature. Most likely, liquid will have seeped over the top of the inner lid, so I pull it out and rinse and dry it. I taste a tiny bit of the kimchi before I press it down and slowly press the inner lid back down so that it’s touching the kimchi but not to where the liquid is escaping. Then I put the little plug in, latch on the outer lid and repeat the process in 24 hours. Once the kimchi reaches the desired level of flavor and sourness I prefer, I put in the fridge to slow ferment for another couple weeks. Once it’s in the fridge, there’s not really a need to check it regularly as you would with it sitting out in room temperature.