A lot of Mucus from Cultured vegetables

Hi Everyone,
This is my first post so bare with me please.
Recently...a couple of month ago,i started eating cultured vegetables and drinking Kefir milk. I buy from the local Russian shop freshly home made Sauerkraut and Kefir milk...absolutely delicious.
I have been suffering with bad candida for a long time. I have been eating plain Greek style yogurt as well with my muesli.
At first i had the "Die-off" like everyone else but it wasn't that bad.After a while i thought i would make my own cultured vegetables and bought some already chopped up mixed vegies and used for 2 pounds ( 1kg ) of veggies 1Tbs of Sea Salt ...squashed it into a nice big jar till it's juices covered it then covered it for like 1 week with it's own loosely fitting lid to let gas escape . I would push it down,twice everyday as it raises above juice level. After a few days i would taste the juice to see when it would go sour.So it is now 2 weeks and it is nice and sour so i put it in the fridge.
So now...here is my problem with it...Every time i have the tinniest amount of vegies or juice...i almost immediately get A LOT...and i mean A LOT of phlegm at the back of my throat.Can't caught it up either. Soon after that...my tummy starts to grumble like mad...i get gas...and my stomach feels like a pool of champagne...bubbling....like it is fermentating and i burp a bit. Also the side of my neck...like 3 fingers from the esophagus "popps"...as if air would go through it....really strange.I also get a headache.
Now the vegies taste nice...so does the juice...but my symptoms are so bad...sometimes i feel i can hardly breath and have to take a caught medicine to loosen it up....and vit C.
I have many questions and i would appreciate a reply from someone in the know:
1)Am i tasting it too early and the bacteria is too strong?or the strain might not be ready yet?
2)Is this a die-off symptom?
3)Why don't i get the same effect from the sauerkraut from the Russian shop?Even drinking Kefir does not effect me this badly
4) can someone kindly explain this to me?Am i ingesting bad bacteria?I read about Botulism and this worries me
5)Is the good bacteria stronger at the begining then later on in the fermentation it get's a bit weaker?
My grand mother used to make cultured vegetables at home and i remember she did not make a big fuss of it...the huge jar would sit in the garden for 3 days and done!...pickling cucumbers in salt brine...even sauerkraut....It was very forgiving.
I would really appreciate some input. I am just worried i am doing something wrong.
P.S. Forgot to mention that i have a stomach banding...does that make a difference?