 Okay, here we are at my 55-gallon root cellar, again several inches of pea gravel at the bottom for balance. I already had a couple of things in here, I'll pull those out because I'm going to put them back in with these other items I brought. Those by the way were a brine, brine-preserved, fermented zucchini. I'm going to put some dried zucchini in there, some fresh ginger root, my seed potatoes. Alright, and then I'm going to put my dried mushrooms, again these don't have to go in a root cellar, but I'm just going to put them in there anyway, see how they do. I'm going to put my fermented vegetables in the bottom, there's my sauerkraut, here my fermented cucumbers, here's another jar of my fermented cucumbers, here's some fermented green tomatoes with a couple of almost green tomatoes. What happens is we have a freeze here, and the tomatoes, the green tomatoes we're not going to write, so before we had a freeze to damage them too much, what I did was I went ahead and picked the green tomatoes and I pickled them in brine solution, so this is a pickled green cherry tomatoes, and we have our garlic, pickled garlic brine solution. There's my woof, he's always out here helping me, right here, and that's just to provide an additional dead air space in here, and this itself is a foot below the surface of the earth. I don't think this is necessary, I think these over here will be just fine, but again this is the first year that I've done this, so this is an experiment, see how things do, in case these do freeze and jars burst, maybe this one won't. We're going to start collecting those bubble, the bubble wrap that you get whenever you go get a shipment in the mill, I'm going to start collecting all the bubble wrap next year, what I'm going to do is I'm going to put all of my jars and products in my reed cellar, and then I'm going to make a layer of a few inches of that bubble wrap on top just to provide an additional insulation from the freezing air out here, temperature down there will be fine, it should be a constant 60 degrees, okay, and then I'm going to put my seed potatoes in here, and that will be what I will use, so potatoes I saved from my garden, that will be what I'll use to start my potatoes next year. My ginger, fresh ginger root, these are in paper bags so that they can breathe, some dried products have dehydrated, wild mushrooms, these don't have to go in here of course, these can be stored in your kitchen, but I'm going to go ahead and put them away, save them for a rainy day, they just keep even better in a cooler temperature, a constant cool temperature, but otherwise these dried foods can be stored in the countertop, put the lid back on, and I'll put the fan back on when I get my hands free from operating this camera, and there we go, you've had a peak, that's the rival doc makes your reed cellar, now we just moved out to this location, this is the first year I had this particular garden, it's a lot of learning experience out here, I didn't have a whole lot of extra food to preserve, I've got a dish of food that is inside preserved from dehydration, but anyway, in the future next year I plan on having a much bigger harvest and I'll be needing a lot more root cellar, and this is survival doc reminding you be prepared or be prepared to be fleeced, Rio, where are you going, come here, Rio, come here Rio, good dog, good dog, this is my wolf, Rio, go check out that bark and Rio.