Kimchi paste is watery

I’m also having same issue

Hi there,

“Will it still turn out ok?”
well, i’m not sure but I would say no.
This is just my opinion, i’m not an expert but kimchi is a living food. The freshness of the ingredients dies and then, a new life form appears from this progressive alteration.
With a frozen kimchi paste you initiate the process with elements that have been neutralized by the extreme coldness.
I think your kimchi paste became too thin not because of the new vegetables but because of the frozen ones that have been altered and so, degrade quickly.
When I have too much kimchi paste, I salt an other vegetable and use it instead of frozzing it.
It’s 10 days between your post and my answer, time must have give you the accurate answer. Good or bad.
So, is it fermenting now?
How has it turned out?

The vegetables have to be submerged all the time!

Mul kimchi (kimchi in liquid) works, so I don’t see a problem there – but you should keep it in a cool place from the beginning or asap because else, it will get too sour pretty fast.

And keep the vegetables submerged.

No.

Heat kills the relevant micro organisms, freezing only sends them into hibernation.

E.g.: You can freeze sour dough without any problems, the yeast and the lactic acid bacteria survive.

Lactic acid bacteria (not the yeast!) are what you need in your kimchi.

I don’t sure you need lactic acid bacteria