What is the pH of rotten vegetables, specifically cabbage?

I'm working on a science experiment, and I just wanted to know if the pH of my rotten vegetables is "correct." I'm using Chinese cabbage (also called napa) that has been fermenting for about 7 days.
What is the pH of rotten vegetables, specifically cabbage?
You don't trust your own results? How are you determining the pH, with pH paper or a meter? Either way, you should expect it to turn slightly acidic, meaning pH values less than 7. Generally, fermentation forms alcohols and acidic by products. Exactly how acidic your sample is a function of your conditions and concentrations of carbohydrates from the cabbage. You can do a little background reading here... http://en.wikipedia.org/wiki/Fermentatio...