Of course, a very strong and solid cellar can be made of reinforced concrete plates. But practice and experience show that in such a cellar vegetables are much worse than in old cellars, which are still preserved in some places. We suggest you get acquainted with such a building. You can easily make it from the hump and other lumber waste. The main thing is to dig a hole in the corresponding sizes. On the one hand, provide a beard for steps, the cellar is hiking. A cellar, at least 2 m deep, should have walls with a slope depending on soil density: the less dense soil, the greater the slope should have the walls. If you consider it necessary, (and in sandy soil is required), overthrow the walls with a hump or boards. The clay floor, at least 10 cm thick, compare on a layer of small crushed stone impregnated with hot bitumen. Around the cellar, make reliable drainage.
The cellar should have a ceiling, which is also made of croach, but more powerful, but you can not regret money and for a beam. Cover the ceiling from above with clay mixed with straw. So there used to be coating material for walls in Ukraine. Pour the ceiling with a layer of soil on top of clay, 0.5 m thick.
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Then, all this is covered with a gable roof so that the roof is at a height of at least 1.5 m, and the roof slopes closed the cellar so that the distance of the slope from the edge of the pit was at least 0.5 m and closer to the drainage trench. That’s actually, that’s all. It remains to be covered with a hunch of one end (you can also cover with clay mixed with straw), and the second, in which there will be an entrance to the cellar, make it out of a more worthy material.
Now, perhaps, the most important element of the cellar for preserving vegetables. This is ventilation. Ventilation pipes should be at the maximum possible distance from each other. A pipe, which is closer to the floor, will become an supply, and which has a edge under the ceiling – an exhaust.