Radish kimchi – forgot to brine!

Hi Maangchi community! Hope someone here can give me some advice. I just made a large batch of traditional kimchi (https://www.maangchi.com/recipe/tongbaechu-kimchi). I had a bunch of the paste leftover and decided to dice up some daikon radishes and make radish kimchi. However, I completely forgot to soak the daikon in the salt/sugar brine before mixing it in with the kimchi paste and jarring it. It’s been almost a week now and I tried the radish kimchi and it’s definitely fermenting and tastes pretty good, but I can tell it’s missing the salt/sugar bite from the lack of brining. Do you think it will become better after letting it ferment longer, or should I add some salt/sugar now?… Thanks for any advice!