Fermentation Support Forum

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.

What's the worry? And if you push the produce down, doesn't the pocket of brine at the bottom get displaced to the top?

Agreed with Chris. No concerns. Push down veges to keep all submerged.