After moving to a colder climate which ended all my fermentation projects I've finally built a cheap warm-box for all by bacteria friends.

My primary goal is to have a continuous kombucha set-up going, but I'll have room for a handful of other things. Ideally that would include things like tepache, sourdough, curtido, kimchi, kraut, hot sauce, and mustard.

The problem is, each of these thrives at slightly different temps, so I'm wondering what ya'lls thoughts are on the optimal temperature setting for my box that will make everything happy. I was thinking 72F but am afraid that's too warm for the cabbage-based stuff. Thoughts?

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Also please feel free to recommend tasty projects other than the ones I've listed!

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Thanks