Kimchi Ph

Hello everyone! I made my first Kimchi, I left it ferment at room temp for around 36hours, it was bubbling so much the liquid was everywhere, so I put it in the fridge to rest and slow the fermentation down. A few days have passed and I checked the Ph, which is around 4.5, will this go down even though in the fridge? Should I take it out and make it ferment it again at room temp?