If you have solar panels, it's probably better to buy a chest freezer and raise the temp above freezing, as the cold air won't fall out when you open the lid. You don't even need batteries, as the freezer can keep the cold in for days.
you would not need ultra cold temps for root crops and cabbage or eggs, 40 ish is fine. You would, of course need it for meats and fresh milk. If you grow a package of carrot seeds or cabbages, and you do not want to can it all, you can keep them in a root cellar up to 6-7 months, through the winter. Cabbage can be fermented into sauerkraut,but its really nice to eat non processed foods through winter, and this is a way to do it. I use carrots in a lot of meals, stir frys, stews and soups, so I would not want to can them, anyway.
no need for electricity, if its done right, keeps a lot of food at around 40 degrees, requires some cross air ventilation, and a way to keep the moisture out, garden lime on the floor is good for that.
How is a root cellar superior to a fridge?
If you have solar panels, it's probably better to buy a chest freezer and raise the temp above freezing, as the cold air won't fall out when you open the lid. You don't even need batteries, as the freezer can keep the cold in for days.
its huge, and does not require power, stays about 40 degrees if its done right, and does not need power for ventilation, if its done right.
Isn't that slightly warmer than a fridge? I get ventilation, but wind erodes everything.
you would not need ultra cold temps for root crops and cabbage or eggs, 40 ish is fine. You would, of course need it for meats and fresh milk. If you grow a package of carrot seeds or cabbages, and you do not want to can it all, you can keep them in a root cellar up to 6-7 months, through the winter. Cabbage can be fermented into sauerkraut,but its really nice to eat non processed foods through winter, and this is a way to do it. I use carrots in a lot of meals, stir frys, stews and soups, so I would not want to can them, anyway.
no need for electricity, if its done right, keeps a lot of food at around 40 degrees, requires some cross air ventilation, and a way to keep the moisture out, garden lime on the floor is good for that.