Hi
Thank you for the welcome.
My food wasnt freshly cooked and had been around about four days so I totally get the point about storing fresh food.
However, my shelf spoil rate is 0.26x
I watched a youtuber who built a cellar and was getting over a year for a sealed crock. I havent got materials for a fresh pot to test right now but 0.26x sounds just like a normal room still
EDIT
I tested with a totally freshly cooked and sealed crock, 2.1 years expiry, it was my meal i had left on the window sill in a bowl for a week that was the problem, who wouldve thought .....
Thanks for your help