Hi everyone.
Two days ago I prepared and jarred one batch of kimchi to a popular authentic recipe I found online. It all went well, looked good, tasted good the day I put it in the jar.
I set it aside for two days to start the ferment, pressing it down yesterday to see if the process had started (it had but only just)
Today I took the lid off and was pleased to notice bubbles coming up through the top. But on the bottom there is a 1cm layer of juice, it's this layer that I'm worried about. Is it ok? The batch is now stored in the fridge.