Careful - most of what you buy as "Kimchi", even from Korea, and most "sauerkraut"; is probiotic in no way whatsoever. That's because it isn't fermented as it should be, they've just poured in vinegar to make pickled vegetable matter. That won't help you at all.
On the other hand, making kinchi yourself is super-easy. it takes literally five minutes to set up and a few days to ferment, then just gets better over time (weeks/months).
Thanks for the heads-up. Would avoiding kimchi products that have vinegar listed as an ingredient be a good strategy? Or is some amount of vinegar also used in authentic kimchi?
Good comment - the practical way is to avoid anything with vinegar added (no need, the bacteria make plenty.)