Cultured veggies

Hi guys,

I'm trying to make cultured vegetables including sauerkraut, but they seem to go off. It's really warm here, like 35 degrees (celsius) or more most days. Could that be the problem? I'm thinking of creating an 'incubation' chamber for the veggies that is cooled to about 70 farenheit and infused with ozone to stop pathogens growing on the surface... Would this work instead of using an airlock?

Any idea why my veggies always go off? And any idea why the body ecology diet is against salted cultered veg like sauerkraut?
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