I am not an expert, but choosing Kimchi brand itself is not that important IMO, as long as it is clean and no funny(chemicals) stuff in there, packaged well (minimize exposure to air << I think this might be a good point to look out for, is the lid airtight, is the kimchi totally submerged), fresh (color), not too salty etc. (well now-a-days, this standard can be difficult to meet) It seems to me, maybe since most Kimchi makers are pretty small, the quality differs day to day.

It is the process of storing and fermenting the Kimchi that is important. This also is a thing with no magic solution, because the results can differ widely while all types have their own fans.