Kimchee production and pH changes?

This is what I have found so far:

One process that occurs as a result of microbial activity is the breakdown of carbohydrates into simple sugars. These sugars, such as glucose, are then further metabolized to produce smaller products, including lactic acid. You will monitor the amount of glucose produced as the kimchi ferments, using glucose test strips that are available at most drug stores. The factors controlling the concentration of glucose are complex. Its concentration depends on both how fast it is being made by the breakdown of more complex sugars, and how fast it is being broken down into simpler molecules.

The biological processes carried out by Lactobacillus and other microorganisms in the kimchi result in the formation of lactic acid. As the amount of lactic acid increases, the pH of the kimchi decreases. In other words, the kimchi becomes acidic due to the increasing amounts of lactic acid. The pH scale measures how acidic or basic a solution is. Values for the pH of less than 7 indicate an acidic solution. Values for the pH that are greater than 7 indicate that the solution is basic. If the solution is neutral, then the pH is 7.0. You can monitor the synthesis of lactic acid by tracking the pH over time. For more information, visit the Science Buddies page Acids, Bases, & the pH Scale. As a variation on this science fair project, you can investigate how changing the amount of sugar affects lactic acid and glucose concentration. No matter how you do this science fair project, you will end up with a delicious and spicy batch of kimchi to enjoy!

I found this Brittny

https://biology-forums.com/index.php?topic=4022.0

It's also a very delicious side dish

see here