I made napa cabbage kimchi for the first time last weekend. I am the only one who eats it in my family so I made 1/3 size recipe: 3 lbs of cabbage only.
I left it out of the fridge for a few days and it is nicely fermenting. BUT... there doesn't seem to be much kimchi juice in there. I made kimchi fried rice last night, half recipe, and there was barely a few tablespoons of juice in my kimchi.
Why am I not getting much juice? will more form later? the kimchi itself tastes perfect.