Best way - if any to "thin out" overly salty kimchi - already in jar

I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/

I made it in 2 batches:

• 1 batch I accidentally put double the salt, but gave it an extra rinse after 4 hours. I also forgot to put the daikon in it.
• 1 batch I had normal salt and rinsed after 8 hours

When mixing with the paste I tasted the first batch and found it a bit salty, however I put both batched into jars nonetheless.

I’m concerned of both batches being to salty and inedible, so I thought of the following plan:

• taste each jar after 1 week
• if too salty, mix in another daikon to "thin out" and distribute the salt over more material.

To make sure I don’t spoil the batches I was going to

• use a fresh fork to taste each jar
• get mixing bowls and forks straight out of a freshly run dishwasher
• mix with freshly dishwashed cutlery only

Is this a good approach or is there a better way to check and fix overly salty Kimchi