Too much cabbage to kimchi paste

Hi Maangchi!

I am a newbie to your great page and I have just made my first batch of Kimchi yesterday from a recipe from a Wagamama recipe book. I think I have used too much cabbage for the recipe as my kimchi looks quite light in colour. It’s been out for a night already and has been gaining juice at the bottom of the jar steadily, so I am wondering if I should bother adding any more of my ingredients now or wait until after it has fermented for a few days to then add some more kimchi paste?

If I add the kimchi paste now will it affect the fermentation? The ingredients in the paste are rice wine, sugar, gochujang, fish sauce, radish, ginger and garlic.

Many thanks!