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Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
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Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Simulate a canning process down to its F0 sterilizing value.
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Vegetables from Korea
Dolnamul kimchi is a spring water kimchi of young stonecrop shoots and leaves, gently rinsed and covered with a cooled flour paste so it does not taste grassy. It is ripe in one day and night.
| Young stonecrop stems and leaves | Thick stems with large top leaves are best; rinsed by shaking in a sieve under running water[nfm-dolnamul] |
| Wheat flour paste, cooked and cooled | Poured over to keep the grassy smell away[nfm-dolnamul] |
Total time across the recorded steps: 24 h
What changes: Thick stems with large top leaves are picked for the best sweetness and aroma
The folk encyclopedia says stems that are thick with large leaves at the head give the best sweetness and aroma.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dolnamul kimchi is a spring water kimchi of young stonecrop shoots and leaves, gently rinsed and covered with a cooled flour paste so it does not taste grassy. It is ripe in one day and night. Made in 4 steps over 24 h. The longest step, ripen for a day and a night, takes 24 h (Lee Y. (이영은) 2026).
| Main step | 24 hReported[nfm-dolnamul] | Ripen for a day and a night |
|---|
Dolnamul kimchi is a quick water kimchi of a tender spring green. The shoots are covered with a cooled flour paste to keep them from tasting grassy, and it is ready in a day.
For kimchi in general, a review says salting and chilli powder hold back spoilage and disease-causing bacteria, and the lactic acid the bacteria make lowers the pH to 4.0–4.2, which most other microbes cannot tolerate (Surya 2022).
Every number is labelled with how it is known. How this atlas is made
Joseon yori jebeop, Joseon mussang sinsik yori jebeop, Joseon eumsik mandeuneun beop and Uri nara eumsik mandeuneun beop all give spring stonecrop water kimchi.
