u/Adelgander

I started to brine my napa cabbage two days ago, realized I was out of garlic and ginger and opted to rinse and store the cabbage in the fridge overnight. I made my gochugaru, rice flour paste, onion, garlic, ginger, shrimp paste, and fish sauce mixture yesterday and combined everything then. Are there any considerations I need to make? It's currently sitting at room temp (approaching 24 hours now)

I've always had everything I needed and made it all happen in one go, not sure if I need to worry about fermentation kicking off or not.