Tuffcherokee

I too have a lot of brine and was wondering the same thing. I have stored mine in an airtight container at room temp for 3 days. I’m planning on transferring to refrigerator later. But first I need to know should I cut the Kimchi before putting it in a jar in the fridge? When I made it I quartered the cabbage, salted, rinsed and rubbed between all the leaves the paste.