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"changelog": "- Initial release of the \"Fermentation & Food Preservation\" skill.\n- Covers fundamental preservation methods: fermentation, pickling, canning, drying, and smoking.\n- Includes beginner-friendly, step-by-step instructions for lacto-fermentation (sauerkraut), fermented pickles, and kimchi.\n- Provides safety rules (with focus on botulism prevention), equipment basics, and universal salt ratios.\n- Localization guidance covers canning standards by region, altitude adjustments, temperature\/measurement units, and typical jar types.\n- References trusted sources, including USDA, NCHFP, and \"The Art of Fermentation\".",
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