< weaving forwards practically
thank you for the lengthy amounts of information. i'll be picking through this post in particular like bits of food between my teeth for a while now.
fermentation is something i'm surprised i hadn't considered, considering its ability to increase the potent taste of ginger.
unfortunately i lack practically any space. there's more than enough to go around - yet it's carefully coordinated by the home owner, which makes trying to grow a sustainable supply of food difficult.
i've learned from reading that storing things in oil is a good way to preserve food too; have you any experience with this? apparently you follow the steps you take to pickle something, then add a dash of the vinegar solution to the foodstuff jar before filling the rest with oil.
either way - thank you for suggesting some good first steps, your off-grid like sounds idyllic!