How should a kitchen be organized for fermenting?

I am in a renovating process, so I can still take some criteria into account!

For example, I have already planned the place for rinsing sprouts under the sink.
So I also want to take fermenting into account.
People stop sprouting when it is not quick and easy.
Same with fermenting?

I may not think about all the precise questions to ask, so this is opened.
I think that LF veggies needs nothing special, and they keep easy and long.
But many more things can be fermented.

I have a question about temperatures. I have read that this is an obvious issue.
So I think that 2 places are needed. What temperature are needed as warm and as cold?

About heat:
Someone spoke about the need of a "sitter" when going away during cold weather. The visit in Japan mention that temperature is maintained thanks to the koji fermenting process...
Well, I have no oven! An insulated little room?

About cold:
When the food is fermented, then you need a fresher place to slow down the process!
Well... I try to leave with no fridge... I can get a constant 16°C in a cave.

then, is humidity to be watched when you do thinks like tempeh, miso...?
Miso needs 1 year, where do you keep it and with what regular temperature?

Ever thought about conceiving a home kitchen that helps to be comfortable at making all this regularly?
Yes, it should be comfortable when you have to be regular for new batches.

Different ferments have different ideal temperatures, and some are quote versatile. A cool zone is great for fermenting vegetables. In temperate climates, this has traditionally been an unheated cellar. A cave could be perfect for this, and caves are among the classic environments for aging cheeses. Some ferments need a warm environment. Yogurt is generally incubated at 43-46 degrees C; tempeh and koji at 30-32 degrees C. Tempeh and koji also need a humid environment. But most ferments can be done in a range of temperature zones, faster in warmer temps, slower in cooler temps. You could certainly design a kitchen with appropriate zones, but you would want an idea of what specifically you were intending to ferment.

Sandor Katz wrote:But most ferments can be done in a range of temperature zones, faster in warmer temps, slower in cooler temps. You could certainly design a kitchen with appropriate zones, but you would want an idea of what specifically you were intending to ferment.

Thanks, very good information! I want koji, miso and tempeh.
Does tempeh need the same?

Greens too, but there is no problem for this. Normal kitchen + cave or cellar seem enough.
Then I want to age and ferment normal raw goat cheese. (I have made a specific post about it, as I have started to experiment, and the result is "strong"!).
Meat will come later... I would like to stay off-fridge...

In my kitchen, I can easily close one part and transform it into a little warm room, if 165cm x 90cm is enough.
(5' 5" x 2' 11")