Kimchi becomes watery and not salty after 1 day of fermentation

Hi All,

I’ve made radish kimchi and Pa kimchi a couple of times however, I tried to make cabbage kimchi this time. I salted each leaf and chopped some up as well and squeezed out the water after 2-2.5 hours.

I made my paste and put it all over and then added chunks of radish.

In the recipes, it does not say to salt the radish but I know radish has lots of water content.

I prefer squares of radish over matchsticks in the recipe.

The next day I notice there is lots of liquid and when I tasted a leaf it was very bland.

How would you fix the watery-bland kimchi?

I had leftover paste so I added more anchovy sauce and took out my old kimchi, poured some juice out and squeezed some out of the leaves, and repasted it.

Is the part I went wrong that I should have done:

1) salt cabbage more and be more diligent about removing water
2) salt my radish next time to remove some of the moisture
3) add more fish sauce/ anchovy sauce to my paste

or all of the above?

I enjoy making different types of kimchi and sorry if this has been asked a million times before!

Thank you for any feedback.