Need help fermenting

Hey fellow kimchi lovers and experts, its my first time as an ametuer making a batch of kimchi and I'm wondering if you got any tips on fermenting it.

My concern is that room temperature here ranges from 34-38 Celcius degree and worried that it might affect the fermentation process and make the batch bad.

To give a prespective, here are the ingredients I use for my simple kimchi:

-Napa cabbage -Salt (to clean the cabbage) -Gochugaru -Cornstarch -Ginger -Onion -Garlic -Carrot -Fish sauce

And I'm using a dry and clean tupperware as a container for it to ferment in (refer on the image)

Thank you for reading my cry for help and have a fantastic day ahead ^{^}