Plan for your Winter Storage Now: The Root Pit

Plan for your Winter Food Storage Now: The Root Pit

Before refrigerators, people used many different methods to preserve their food. Many of which we have or will go over in detail on this site: Canning. Salting. Curing. Fermentation. Smoking. Food Cellars. And this, probably the most primitive of all: The Root Pit.

It’s just how it sounds, a pit is dug, lined with straw, and root veggies (and a cabbage or ten) are stacked there, only to be covered with more straw, where they wait until the day a hungry farmer loosens the straw and pulls out the slightly brine-ee veggies for him and his family to have for their night’s supper.

Easy-peasy.

Now. More on that Pit.

The alkalinity of the soil (if your soil is not alkaline, you can help that along with the addition of some hardwood ash) aids in the fermentation process, which, along with the cooler temperature of the soil, preserves the food, giving it an almost earthy taste. This fermentation not only adds flavor to the food, it also gives the added benefits that come along with fermentation (aids in digestion, pre and probiotics, etc.)

What you can do now: To start with, plan your garden with a root pit in mind. Cabbages, beets, carrots, onions, garlic, potatoes, rutabaga, turnips, and parsnips all work well in a root pit. An apple or two also isn’t such a bad idea (adds a bit of flavor to the mix). Aim for planting the veggies with a harvest time geared for November—the ideal time to dig your pit. The ground is colder, but not frozen yet. Also, make sure to have a source for the straw and hardwood ash, if needed. Walk your yard and pick the best spot for your pit—close enough for easy access, safe from curious critters, and not somewhere you’ll trip over—hey, we’re talking about a hole here. It’s bound to happen.

There are some conflicting ideas on how deep to digyour pit. Some say below the frost line. And, if you live in a part of the country that gets really cold, that’s not a bad idea. Some also recommend putting your veggies in a crock or food-grade garbage pail before burying it. I don’t recommend that, although it’s true that it would help with potential loss from critters, it would also eliminate all the benefits of that fermentation. I’m willing to take the loss, if need be. That flavor is worth it.

Now, just like everything in life, diversification is key. I would never, NEVER do only one source of preservation, root pit included. I plan on using all the methods listed above. So, if a critter does happen to get into my pit, it’s no big deal. We’ll survive.  

But. Oh. Once you taste your cabbage with just a hint of onion and apple. You’ll know. And you’ll forever have a Root Pit.