How to Build a Root Cellar

Root cellars provide an economical way of storing vegetables and fruits that might otherwise rot quickly, by helping reduce ethylene gas release which causes produce to develop an odd flavor or sprout prematurely. Furthermore, humidity prevents moisture loss through evaporation, helping maintain the food’s nutritional value and color retention. Furthermore, their underground setting helps reduce rot while slowing ripening rates.

No matter if it is underground or above-ground, the first step of building a root cellar is selecting an appropriate location. Preferably away from trees whose roots could penetrate your storage space; also loose soil should allow for easy digging; walls of your root cellar could either be made out of concrete pour or DIY project-friendly materials like cinder blocks.

Make sure your root cellar is not located too closely to any other structures, like your house or garage, since the heat from these spaces could affect it negatively. Block out sunlight to protect against rot while encouraging beneficial microorganisms to flourish in its place.

Before beginning construction on an underground cellar, footings must be laid. These will serve to anchor it to the earth and keep it from shifting over time; you may use bricks, cinder blocks or old tires if available but a professional building contractor should always be used if this project is unfamiliar to you.

Next, insulate the walls of your root cellar. If you are digging an underground cellar, its walls may come into direct contact with the earth; you should add a layer of sand or gravel prior to adding insulation. Above-ground root cellars must also be protected against cold winter temperatures and summer heat by using at least R-19 thickness insulation designed for underground applications.

Once your root cellar walls are constructed, it’s important to seal and test them properly. According to The Bubels’ recommendations, tests for air leakage as well as temperature and humidity measurements in your new space should be carried out in order to assess its suitability for food storage purposes. It’s also crucial that you recognize which foods require different temperatures; apples and pears produce lots of ethylene gas which should be stored separately compared to tomatoes or any other crops producing it.


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