You know, sailors used to get scurvy because of C deficiency back a couple centuries ago. Vitamin C degrades really easily, but is there any way you can store it long term other than pills or tablets? I’m just wondering if it would have been possible to do this in the past with the technology that was available.
Vitamin C is heat sensitive but pickling is fine and a good reason why pickled cabbage is popular in places with cold winter. See kimchi and sauerkraut. Beyond that, it’s straight up foraging for greens and berries but that only really works if you’re moving a low enough group of people to allow foraged greens to be an option. Plenty of leafy greens allowed enough vitamin c to stave off scurvy for many ancient armies and sailors. The other option was uncooked organ meats.
Nice, thank you!