Kimchi Fail?

Hey everyone,

I made kimchi according to Maangchi’s traditional recipe three times now; the first time it was perfect, but the second time within a day or so of fermenting the kimchi started looking a greenish white (not the normal colour) and it had a weird smell. Also, the water in the kimchi separated from the paste and it was overall really bad. I had to throw it out :( I think the issue was that I didn’t make enough paste, and too much water.

This time (made this morning) I made extra paste and made sure to get out as much water from the kimchi as I could, but now a few hours later there is quite a bit of water in the container as well. Is this normal? I’m not sure what caused the problem -in the first place and I am worried this batch will be ruined as well. Any ideas or suggestions?