Traditionally kimchi is made with a flour paste that normally contains rice or wheat flour. You can easily recreate this paste using almond or coconut flour if you wanted though and there are even recipes for flour-less kimchi out there (I believe that the Perfect Health Diet website has a fairly good one).
It is fermented, so it is good for restoring balance to your gut flora. Although you can ferment almost any veggie in a similar manner without flour pastes, etc. Sauerkraut is a perfect example.
I'm personally fermenting some dilly beans as we speak.