Hi. I recently bought a copy of the Noma Guide to Fermentation and am thinking of building a fermentation chamber to make miso, garum, black garlic, etc. But before I go investing in all the gear, I'd be interested to have a chat with someone who has done this to see what worked / didn't work for you. (PS: I'm not looking for advice on kombucha, kefir, fermented fruit or sauerkraut. Rather, I am interested in exploring more advanced fermentations that require a high degree of humidity and temperature control.). Thanks.