I've made Kimchi using this recipe (german link, but I think it should be a pretty standard recipe). I let it ferment for a week at room temperature and everything looked fine (it was covered in water/brine throughout). I put it in the fridge today (to keep fermenting for another 2-3 weeks), and after a couple of hours in the fridge it now looks like all the water has been removed (I assume it was soaked up by the vegetables). I am worried that it will go bad now, as it's not covered in water anymore. But I am unsure what to do.  Is this normal? If not, what went wrong, and how can I prevent it in the future? What should I do now? Refill the glasses with water? And if so, should I use salt water?  
It looks like non-stick to me, judging by the way the damage looks around the edges of the scraped parts…  You can't season non-stick & this 'smooth' type of non-stick tends to be the 'old fashioned teflon' type, which will not be good at high temperatures. There are modern non-stick coatings which do work at wok temperatures [& the woks are not actually particularly expensive, $£€ 25-35ish depending on size. I have one at home.] You could test it empirically, but you'd need to do it outdoors over a grill/barbecue or indoors with good ventilation. ['Teflon' is not good to breathe.] Subject it to one or more heat cycles as though you were going to high temperature cook or season it. This is far too hot for 'teflon' to survive, hence the ventilation - this is a 'kill or cure' method. Rub it round with a thin layer of oil for seasoning each cycle & see how it looks after several layers. Then once cold, leave it to soak for a couple of hours in water & see what happens if you give it a scrub round with a plastic pan-scrub. If it survives that treatment, use it. If the surface starts to peel off, either sand it all off & treat as 'raw' pressed steel, or bin it & get a proper high-temperature one. 