That's right but if we consider the recommended amounts, it is improbable that they would be able to store so much. I grew up in a house from the 12th century

That's right but if we consider the recommended amounts, it is improbable that they would be able to store so much. I grew up in a house from the 12th century that was a priory. There was only a small associated dependency that had a decently large cellar (about 70m2) but that couldn't have been enough to store veggies for the number of monks that lived here (the main house is 150m2 on 2 level plus an attic)? I know that for sure because I had to clean it and remove all the crap that the old neighbor had stored in it (including wine barrels and lots of potatoes, I also found WW2 ammo cache, whoops). Also, we stored quite a bit of our own veggies and it is challenging to keep most things in good shape; if you are lucky, you may get decent stuff by the end of January but then all bets are off. What I am saying is that it is very easy for us to argue about those things with all our modern knowledge and capacity but it is unlikely that they bothered with veggies in the winter back then. Which is exactly why they stored potatoes and grains, made cheese and salted meat. The veggies, if they were any, were the cherry on top, not exactly a staple.