Possibly too much excess water when making kimchi?

Hello everyone!

Apologies if this has been posted before: I made kimchi yesterday but I’ve only just realised that when I washed out my cabbage after salting, I didn’t let it drain for very long and I definitely didn’t squeeze out excess moisture from them.

Will this affect the fermentation process at all? I’ve attached a photo where you can see some liquid sitting at the top.

Your help is much appreciated!

Many thanks,
Edwina