Cooking on the edge - kimchi with shrimps

I'm not sure if this is a good idea or not but I just started another batch of kimchi, this time I added 50 grams of dried shrimps. Feels like a crazy thing to do, after all, the kimchi is supposed to last for a month or two, and sefood is not something you should keep around that long. But, the recipe called for salted shrimps, and I've read as well that people sometimes throw in raw oysters into their kimchi so I thought, what the hell, I'm giving it a try. Hopefully I'll be able to smell if things are starting to go seriously wrong (does that sound like some last famous words or what).