Side-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Open a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Dwemi-jeot, also called yeopsak-jeot, is jeot made from young gizzard shad. No household recipe was found, so it is shown with the general jeotgal method; a 1994 study followed its liquid (yeopsak-aekjeot) for a year.
What changes:Starting material: young gizzard shad, kept whole
Step 1 of 5
Take the young gizzard shad
Time
Not documented
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
T. halophilus
Lactobacillus sakei
Output: whole young shad.
Flavour
Not documented
Texture
Not documented
Colour
Not documented
Microbes at work in this step
Not documented for this step.
Method
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
At a glance
Dwemi-jeot, also called yeopsak-jeot, is jeot made from young gizzard shad. No household recipe was found, so it is shown with the general jeotgal method; a 1994 study followed its liquid (yeopsak-aekjeot) for a year. Made in 5 steps over 12 months. The longest step, age the liquid for a year, takes 12 months (An Y.J. and Chung H.J. 1994). Tetragenococcus halophilus, T. muriaticus and Lactobacillus sakei, found in myeolchi-jeotgal does most of the fermenting.
Dwemi-jeot uses the young gizzard shad whole. Gizzard shad gives three jeot: dwemi-jeot (yeopsak-jeot) from the young fish, jeoneo-sokjeot from the guts, and jeoneo-bamjeot from the stomach alone. Its liquid was once thrown away; the 1994 study tested it as a kimchi seasoning.
Liquid pH (yeopsak-aekjeot)
pH 6.4 at day 20 and 6.5–6.6 after, then about steady, in a one-year study of the liquid
Amino nitrogen (yeopsak-aekjeot)
Rose from 352.5 mg% at day 20 to 851.7 mg% after one year as protein broke down
Free amino acids (yeopsak-aekjeot)
1158.2 mg% at day 20 to 2651.5 mg% at one year; glutamic acid, lysine and phenylalanine lead by the end
Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.