Cellier en sous sol/en

Dynamo EMSE

https://wiki.lowtechlab.org/wiki/Cellier_en_sous_sol/en

Dernière modification le 04/03/2020

Difficulté

Medium Moyen

Durée

3 hour(s) heure(s)

Coût

5 EUR (€)

Description

As the drawing shows, it is a semi-underground cellar used to store vegetables and fruit. Thanks to the difficulty of heat transfer in the underground, the cellar is able to have a constant temperature all year round, 0℃- 5℃. In addition, the tightness of the cellar ensures humidity. It is suitable for onions, garlic, zucchini, potatoes, cabbage, etc.

Sommaire

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Matériaux

Entrance to the Cellar

Exhaust Vent

Soil

Boxes of vegetables and fruit

Stone walls and ceiling

Outils

Étape 1 - Making a hole

First, we dig a big pit in the ground.

Étape 2 - Construction of the Cellar

And then we build a cellar using stones and cement. Remember to create two exhaust vents. Since in the cellar there are a lot of gases like CO2, CH4, etc. and it lacks O2. So before entering the cellar, we need to open the exhaust vents to have enough O2.

Étape 3 - Creation of a sealed entrance

Étape 4 - Bury the cellar with soil

Étape 5 - Adding water

We have to put some water in the cellar. When it's too cold, water will freeze and produce heat. On the other hand, it will volatilize to absorb the heat.

Notes et références

Advantage:

• Being able to avoid the sun and have a constant temperature all year round.
• The accumulation of CO2 and the lack of O2 slow down the rottenness of fruits and vegetables.
• In addition, it is quite easy to build and will be used for a long time.
• It can conserve a large batch of vegetables and fruits.
• The height difference between the entrance and the ground prevents the entry of water when it rains often.

Disadvantage:

• Il va produire du gaz des marais, donc il faut faire attention avant d’entrer le cellier afin d’éviter d’explosion.    
• Ne convient pas pour tous les aliments, tels que la viande, le poisson, les bananes, etc.

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