Cellar insulation in cold climate
I live in a region where -40C is completely normal during January.
Unfortunately, with our current cold cellar set up, we risk having everything freeze. Last winter we had -10C in the room at one point. I was wondering if anyone had suggestion on how we could keep the room warmer, but not so warm (or dry) that our vegetables spoil.
The cellar itself is about 8 x 6. All 4 walls, including the wall separating it from the rest of the basement, and the floor are poured concrete. The ceiling, wood joists, is currently uninsulated, as we don't actively heat the porch that sits directly above the cellar. (although we will be insulating this region as upcoming renovations will turn the porch into a heated space). There are 2 vents about 12 inches from the ceiling and the current door has a 1 inch gap at the bottom, but otherwise is a good seal.
I have read many different options from "leave it as is" (which doesn't work, it's too cold), to "insulate it completely" (which isn't favourable as we do store a lot of perishable harvest items.
Would insulating just the walls, leaving the floor to control moisture and temperature, be sufficient? That's the "plan" I have at this point based on what I have read in other posts...
any information is very much appreciated.