Its time to preserve roots. I built a simple root cellar years back that works very well. A simple walled off and insulated corner of the cellar that I bring cold air into from outside passively.
Everything is still in great shape but everything will go south soon now that the nights are not consistently freezing so I am fermenting everything that is amenable to it. I do a simple dry salt method. Veg. Salt, and any seasonings. Veg gets cut or grated up, seasoned, rubbed with salt, and put into the clay croc and weighted down. Ready in 4-6 days. Delicious and nutritious, they are a great side dish or snack with lots of probiotic goodness. No waste.
Pictured are carrots and ginger, beets with coriander, mustard, and caraway seeds, and spring dug parsnips with habeneros that were frozen from last fall, garlic, ginger, and fresh dandelion and nettle leaves.
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