I have made cultured vegetables numerous times, and they never looked "yucky"... but I guess that could be a matter of perspective. Without more specific information, it would be somewhat difficult to know if something has gone awry.
You might check out the troubleshooting guide
at Wild Fermentation.com
. Sandor Katz probably knows as much about fermentation as anybody in the world. He has some good info on his site, but he also replies to e-mails pretty quickly.
Lately, I have just been buying cultured vegetables--it's just easier than taking the time to make them. But I am not familar with Global Organics. In general, as long as you can find raw (unpasteurized) cultured vegetables, you're good to go. If they are raw, it should say so on the label.
I hope this helps...