Help to design my fermenting kitchen please!

This will be 2 little double rooms side by side, with a door between the 2.
They are both made, now I have to organize the inside, + decide about the route of the rocket stove benches that will go through.
My main questions are about the regulation of temperatures for the different stages an techniques.
I cannot say exactly what I want to do, as it will depends on the success of doing it, and so the scale. I do not plan a big comercial activity, let's say more to make food exchanges with neighbours.
I would like to make a lot of different fermentations, veggies and milk, kombucha, natto, kiji, so legume beans like my pigeon peas... I am new to this and my basic questions are: 1) do different kind of product need different temperature? 2) Is it safe to make milk, veggie and legume fermentations in the same place?
The 1st room will have a large sink, I plan to buy a fiber shower plate and fix it at sink hight! I think it will be good to cut and grate there! I will be facing the window for the job, and I will use this sink for all my veggie preperation in my every day cookink. (I like to have a different sink for washing dishes) The stove pipes will go under this sink. I might feel unconfortable for my legs, but that is difficult to do it differently.
On the other side, I already have a shower (actually I move my bathroom elsewhere to do this kitchen). So I have planned to put some shelves in there for making sprouts, as I can wash them and keep them behind a curtain for darkness.
This room might be the warmest, as it is close to the planned rocket stove.
Then the 2nd room.
It is done except the ground, that I think will be done with cement or lime, direct on the ground. The walls are in red brick, so insulated, and the ceiling is of cement. The particularity is that it is a cave. The ceiling was difficult to make just under the stoney and earthy natural ceiling. I hope it to stay dry...
It has 1 little window and has the same aprox surface as the other one, like 6m2.
Do you think I have to wait 1 year to test the natural temperature it will have when fully closed?
Should I make the rocket pipes go as far as this room or just the 1st one?
What sort of ventilation is needed for a fermenting place?

Great start! There's a video tour of a successful commercial ferment op that may be insightful. If I find the url, I'll post it. Part of their philosophy was keep the room like a cave, in the temp range 70-75, with some areas of variation for different recipes. I found a lot of great information at the paleo community websites.

If I had your project and the resources, I'd consider sub floor spaces: create lined "pockets" or "drawers" with secure lids - I'd dig and test the sub floor temperature then decide if it's worth the allocation of space (under benches?) for additional, control temp storage. Like a wine cellar. White wine likes one temp range while red likes another. Food is the same. Link to https://www.google.com/search?num=100&newwindow=1&biw=1373&bih=788&tbm=vid&q=paleo+food+ferment+recipes&oq=paleo+food+ferment+recipes&gs_l=serp.3...421779.426647.0.426914.26.15.0.0.0.0.0.0..0.0.msedr...0...1c.1.64.serp..26.0.0.S7vV-DV4cMM Paleo Food Recipe videos

Here's a couple recipes I put together when I was fermenting

Fermenting Grains Recipe: Pia's Mash

From your garden or favorite organic type store:

1/4 - 1/2 C Himalayan salt (to taste)
Gallons of filtered or sun exposed/filtered water (no chlorine)
3 young beets (2"), chopped
2 medium/lrg Leek (or 8 scallion), chopped
4-7 medium sized garlic cloves (to taste)
1 C + parsley tops
2 Tblsp Rosemary leaves, chopped
1/4 C Dill, chopped
1/4 C Anise, chopped
1 C Buckwheat grain
1 C Brown and/or wild rice
1 C flour (of your choice: e.g. millet, buckwheat, quinoa or mix. Switch it up, try garbanzo beans)

Rinse, drain, soak overnight (12-24 hours) the grains/beans in glass with sterile cheese cloth cover

Rinse grains/beans again and transfer into large glass container with lid
Add in, mixing as you go, the chopped veggies and herbs, layering with Himalayan salt sprinkled on and mixed in, top with a layer of H. salt, cover with sterile cheesecloth (wash, rinse, hang in sun), put in dark, clean corner.

Wait 3 days, bring into light, lift the cloth, smell and look at it. Determine sourness rating. Mix it up with long wood or plastic spoon, cover, return to dark for another 7 days.

Repeat the above then choose to place in refrigerator (check during the seven days as you may wish to put in fridge sooner depending on your temperatures).

It should have an herby, italian sour mash effect. Us this as a base for other recipes such as Italian Herb Pancake, Herb Crackers, flat bread, base for a vegetarian dish… when you add more flour products, or other products with chemical properties that need to be broken down, add the product, cover and return the mash for 12 hours before using the next recipe.


Italian Herb Pancakes

1/2 C Mash
1/2 Flour (your choice of type)
1/4-1/2 Tsp Baking Powder
1/4-1/2 Tsp Himalayan Salt (to taste)
2 organic chicken eggs
1 Tblsp Coconut Oil, melted but not cooked

Mix the fresh flour with the mash in covered glass container for 12 hours, or more, add more flour if very liquid

Add in the Baking soda, salt, eggs and oil, mix it up for thick-liquid smooth consistency

Cover and let sit in warm place while cleaning up the kitchen, preparing the cooking space, or whatever. After 10-15 minutes, prepare like pancakes in hot skillet with coconut oil. Or, let sit longer for another variation

Serve with your favorite topping, e.g. goat's milk cheese, sour cream, fruit mash, honey...

Spacing is definitely important. I kept my jars about 5-6 feet apart more distance with different recipes (breads farther away for example) - the kitchen was long and narrow with long shelves on the sidewalls. Some ferments I put on the floor, where it was cooler. Each got a tray or wide bowl to capture off gas juices.