Korean food: Did I destroy my Kimchi by not using salted shrimp?

I always omit the shrimp and the anchovies in my Kimchi (I got my recipe from a Korean friend and she omitted it, too). That being said if you like the salted/fermented shrimp in yours, check the salt level now in your Kimchi and see if it taste salty enough...if not add some salt. That should make up for the difference in shrimps. By the way check the salt in your Dagupan shrimp it is probably pretty salty. Anyway it should not wreck your Kimchi, maybe just a little different than what you are use to. But it does need to ferment or cure in order to be good.