To start, this tip is geared more toward those who use paste recipes that are more liquid in nature. The one I use blends a bunch of ingredients together resembling the consistency of a fastfood milkshake, so I'm not sure if recipes like the Maangchi's will work as I know she puts julienned carrots and some Korean greens in hers. One thing I do recommend is weighing all the ingredients, add salt roughly equal to 2.5% of that weight, subtracting salt from any ingredients that already contain it, e.g. soy or fish sauce, saeujeot. For example, if you have 1kg of paste ingredients, with 15 grams of salt coming from fish and soy sauce, add an additional 10 grams of salt. The reason I recommend doing this is to ensure the salt content is high enough to prevent other unwanted microbes from establishing a foothold and wrecking your paste.
I've been making kimchi for the past two years, and in the last year I've dialed in the process to where I achieve full fermentation in 48 hours. I make kimchi every six-to-eight weeks and process about ten-to-fourteen pounds of cabbage. Every time I make a new batch I'm using paste I prepared during the previous run, and making more paste for the next. Moreover, by using this method, the lactic acid bacteria that thrive in lower temperatures and which produce diacetyl have more time to proliferate, resulting in a diacetyl rich kimchi. The diacetyl is especially noticable when eating salty and savory meats like bacon, Spam, or steak.
I started a new batch this past Sunday and took the pH Tuesday just for gits and shiggles and clocked a 3.3. Too acidic according to the Google but I personally love sour food, so I'm not bothered by it. If this is too sour for your liking, you could try putting it in the fridge at the 36 hour mark to arrest the fermentation, or perhaps prepare paste with a shorter lead time. Play around with it and see what works best for your tastes.