Not sure if this belongs on /sci/ but some biofags on here might answer.

I'm making radish kimchi for the first time. I couldn't get the pepper flakes, but I got 2 chilli pastes from the market. Now, the problem is that these chilli pastes I bought have preservants (potassium sorbate on the Capsicum frutescens one, sodium benzoate on the Capsicum annum one). I don't know their concentrations in the pastes. I would only use like 30-45 gr of the chilli paste mixture I would make with both. Will this affect the bacteria growing in my (aprox 1L of) kimchi, and make it sub-par? Maybe I just need to leave it outside for one more day? Please help /sci/