Made some Kimchi, but think I rinsed out too much salt. Can I fix this batch?

I made some kimchi from a [recipe](http://www.butterandspice.com/blog-1/2016/7/5/keto-kimchee) I’ve had mixed experiences with. First time was great, turned out about how I remember from Korea and much better than the stuff available at the average grocery store. Second and third times I forgot to rinse the cabbage before canning and it was extremely salty.

This time, I think it either didn’t absorb enough of the salt water (was a *huge* head of Napa cabbage) during the bath or else I rinsed it too thoroughly after the salt bath. The flavor is there, but there’s hardly any saltiness / bite to it and it isn’t as wilted / tender as it ought to be after 3 days. I also kind of wrung it out a bit before canning, and I’m wondering if that got rid of too much of the salt water that it needs to ferment.

Is there a way that I can still fix this batch? Was considering adding 1-2 tablespoons of sea salt to about 1/2 cup of water and mixing it into the current batch. Any better ideas?

Thanks!