i find that making pickles in hot temps is easy...if it is seriously hot, i'll only ferment the pickles for 3 days before transferring them to the fridge. they aren't done at 3 days, but after a week or two in the fridge, they are delicious.
as for kraut, i recommend trying larger batches. since i started making 5 gallon batches in "ale pails" with fermentation locks, i have had much better success with avoiding slimy kraut. i think the larger container acts as its own cooling system, because it simply won't heat up like a smaller container will. i have a 5 gallon batch of kraut going on my porch right now, with 80-85 degree days, and it is doing just fine. (i did have to cover it with a lid and fermentation lock to keep the flies off it.) also, if the top goes bad, the lower 4.75 gallons is always still good.
lastly, i will say this: it is very important to not only use salt, but to mix it in very well. this might go without saying for most of us, but mixing the salt in so that it is distributed throughout the kraut is important for keeping pockets of rot from developing. i like to squeeze the veggies in my fingers, too, to get a good "brine" going. this is another reason why i like larger batches for fermenting, because i find it is easier to get a good, soupy brine with a few gallons of veggies than it is for a smaller batch.
i've got to think that for many people and traditions of fermentation in history, they were often dealing with massive batches of food storage, and that they withstood some rot almost every time, but always had plenty of good stuff. from my experience, fermenting in smaller containers increases the chances of losing all your effort.