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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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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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Other from Korea
This entry is a historical source, not a single ferment. The Gyuhap chongseo is a household encyclopedia that the scholar Bingheogak Yi compiled in 1809. Its food section, the Jusaui, records how to make jang (fermented soybean pastes and sauces), brew liquor, and make rice dishes, tteok, sweets and side dishes.
A short entry: the sources we found record only what is said here about Gyuhap chongseo itself. Its own sources do not record how it is made, so the steps and scenes below are those of Jeupjang / jipjang (vegetable jang fermented in horse manure or compost), the closest documented sauces and condiments ferment, shown as a guide to the method, not as a record of Gyuhap chongseo.
| Starter | other |
Total time across the steps of Jeupjang / jipjang (vegetable jang fermented in horse manure or compost): 7 days – 14 days
What changes: Steamed soybean and wheat dumplings ferment in straw sacks, then dry
In the 1716 recipe, soaked wheat and soybeans are ground, steamed, shaped like knife handles, fermented in straw sacks and dried. A later recipe mixes soybeans with wheat bran in July and layers the meju with pine needles. Output: dried meju dumplings.
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
This entry is a historical source, not a single ferment. The Gyuhap chongseo is a household encyclopedia that the scholar Bingheogak Yi compiled in 1809. Its food section, the Jusaui, records how to make jang (fermented soybean pastes and sauces), brew liquor, and make rice dishes, tteok, sweets and side dishes.
Each entry names the books it was drawn from in small characters, and the author added notes of her own, marked as new findings, on what happened when she tried the methods herself.
Every number is labelled with how it is known. How this atlas is made
The book came down in manuscript and woodblock copies with its author unknown until 1939, when it was found to be the first part of the Bingheogak jeonseo. Its preface is dated to the winter solstice of 1809. The other sections cover sewing, dyeing and weaving (Bongimcheuk), farming and animals (Sangarak), pregnancy, child care, first aid and medicines to avoid (Cheongnanggyeol), and charms (Sulsuryak). Copies include a 29-leaf woodblock edition (Garam collection) and a 68-leaf manuscript at the National Library of Korea, and Jeong Yang-wan published an annotated translation in 1975. It was the most widely read of the manuscript cookbooks.
