How to Build a Root Cellar

Root cellars provide an effective means of storing produce without premature spoilage, thanks to cool temperatures that slow ripening while high humidity levels prevent mold growth. They’re an essential project for homesteaders or anyone wanting to reduce waste and live off-grid. In order to create one you will require a hole dug into the ground or built into the side of a building, roof, insulation, walls made of bricks, concrete blocks or another low cost material, access stairs for entering the cellar as well as door.

A hole or pit should be at least 6 to 8 feet deep and no deeper than the frost line, with good drainage in order to avoid filling up with water. Furthermore, cellars should be constructed at least six inches below grade so as to avoid flooding or ground settlement issues.

Once your hole has been dug, the next step should be constructing the walls. They should be built out of materials strong enough to withstand both cold and moisture conditions, such as bricks, concrete blocks, repurposed shipping pallets or logs. Insulate your walls using rigid foam or fiberglass batts so as to keep out warm air from outside while keeping cold inside; leaving an eighth to quarter-inch gap between each wall and its supporting joists allows ventilation.

Once your walls are up, it is time to pour the concrete. If you feel comfortable doing it yourself or contract out a professional for this process, ensure the concrete has fully set before using your root cellar – this may take weeks before its strength meets your requirements.

Based on the food you are storing in your root cellar, its temperature and humidity should be carefully adjusted. Checking regularly with thermometer and hygrometer will allow you to ensure optimal conditions. It is advisable that stored food be organized to promote air circulation and facilitate humidity regulation.

Garlic, onions and squash do best with lower humidity levels; however, be careful with moisture levels as excess can cause mold growth. A damp dirt or gravel floor in your root cellar can help naturally regulate humidity while adding pans or trays of water can further boost it; but too much liquid could promote mildew growth! The Complete Book of Root Cellaring by Mike and Nancy Bubel offers useful recommendations on temperature and humidity conditions specific to each food item in its chapter on building a basic root cellar with specific temperature and humidity recommendations for different food items.


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