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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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Vegetables from Korea, especially Gyeongsang
Autumn radish is cut into strips or flat pieces and dried hard, then soaked briefly, squeezed and seasoned with glutinous-rice paste, chilli powder, anchovy jeot, garlic, ginger and grain syrup. It is made at kimjang and kept in onggi jars into the next year.
| Autumn radish with no hollow core, cut flat or in strips and dried until chewy | [nfm-mumal] |
| Glutinous-rice paste with fine chilli powder soaked in it | [nfm-mumal] |
| Anchovy jeot or fish sauce, or soy sauce instead | [nfm-mumal] |
| Minced garlic, ginger, spring onion and salt | [nfm-mumal] |
| Grain syrup (jocheong), in plenty | [nfm-mumal] |
| Dried cabbage hearts, chilli leaves or squid (optional) | Also dried, then soaked briefly before seasoning[nfm-mumal] |
Total time across the recorded steps: 28 days – 39 days
What changes: Radish strips shrink and turn chewy as they dry
In the 2006 trial, cold air at 10 °C kept the most vitamin C and the best texture. Output: dried radish (mumallaengi).
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
Autumn radish is cut into strips or flat pieces and dried hard, then soaked briefly, squeezed and seasoned with glutinous-rice paste, chilli powder, anchovy jeot, garlic, ginger and grain syrup. It is made at kimjang and kept in onggi jars into the next year. Made in 4 steps over 28 days – 39 days. The longest step, ripen in an onggi jar, takes 28–35 days (Jang M.-S 2014) and runs at 20 °C (Kim M.-L 2006). Leuconostoc and Lactobacillus, which peaked at day 14 of storage in the flying-fish-roe variant does most of the fermenting.
| Main step | 28–35 daysReported[jang2014][kim2006] | Ripen in an onggi jar |
|---|---|---|
| Temperature | 20 °CReported[kim2006] | Ripen in an onggi jar |
The radish is dried before it is seasoned, so the kimchi is chewy and keeps well. Older Joseon and early 20th-century recipes pickled the dried radish in soy sauce, like jangajji; the thick chilli coating came later.
Kimchi can pick up pathogenic or spoilage bacteria if it is contaminated during preparation. South Korea's food-safety ministry sets limits for kimchi. Salmonella, Listeria monocytogenes and Vibrio parahaemolyticus must be absent from 25 g samples, and Bacillus cereus is capped at 10,000 CFU/g in fermented foods such as kimchi. This is general kimchi guidance; the sources for this page give no safety figures for it.
Every number is labelled with how it is known. How this atlas is made
Imwon gyeongje-ji (about 1835) quotes a Chinese text on salting radish pieces overnight and sun-drying them. Siui jeonseo (late 1800s) and Banchan deungsok (early 1900s) pickle dried radish in soy sauce.
