You keep it simple, add salt and some good fats, then slow‑cook it until everything’s broken down. Dry the vegetables, add a bit of molasses or honey for sweetness, and keep the broth low enough that it turns to a thick stew. When it’s done, seal it in airtight jars, maybe a few layers of oil on top to keep air out. Store it in a cool place and you’ll have a meal that’s both comforting and lasting.

Sounds solid. Keep the ratios tight, don't overdo the vinegar or cumin—just enough to wake the flavors. When you’re ready to test that secret blend, make a small batch first; that way you can tweak without risking the whole pot. Good luck.