As for the taro below, she usually grinds it into paste, then uses the starch after sedimentation to make delicious food. The filtered residue can be steamed directly or fed to chickens and ducks, so it's never wasted.
In situations like these, where she takes any spare moment to make reserve food, An Yi does it every day. The one thing her family never lacks is salt, and it's the salt she makes herself. By the time this salt is consumed, she will likely be eighty years old.
After all, the amount of salt people intake each day is limited.
The salty water from washing pickled vegetables is also kept to soak other pickled vegetables—it isn't thrown away. After all, after recycling its use, the livestock in the space can use it. Animals, like humans, can't live without salt; they just ingest it differently.
