@kdfrawg So it was broken?
@indigo You got that right.
Pickling has come to usurp fermenting, as a description, in the name of shelf-stability. Fermented products, unless pasteurised, aren't so easy to ship around the country and leave on shelves at room temperature. And if you're going to pasteurise, why bother fermenting in the first place when you can just use acid to give a semblance of the effect?
// @joanna
@matigo I'm ready to help. Also to edit 10C docs, if that would be useful. You can do stream of consciousness stuff and I will hammer it into shape. Your time is better spent doing the actual work of coding.
There was some interesting talk about 10C on the #indieweb IRC yesterday, which ended up with a stub page on the indieweb wiki [indieweb.org] and offers to help implement anything that you might want to do @matigo.
If you don't want to engage directly there yet, I'd be willing to transmit messages, and I know @dgold and @lukasros are also there from time to time.