Kimchi – salty?

Hi,
I made kimchi few times accordingly to Maangchi’s traditional recipe.
I understood that I have to salt the cabbage to remove excess moisture from it, but then I should rinse the salt off.
My kimchi is always well made, never had any bad batch to be honest. I make it in 15 L ceramic pot nowadays.
Lately I noticed this recipe on Maangchi yt channel about kimchi buns, she said something like: no need to add salt to the filling, because kimchi is salty by itself or something like that. My kimchi is not salty at all. Also my friend who works in Korean chemical company goes to traditional Korean reataurants often with her korean managers, tried my kimchi and she says my kimchi is exactly like that homemade korean real kimchi.
My question is, should kimchi be salty?
Thanks for your answers,
Lucas