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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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Vegetables from Korea, in Joseon-period cookbooks
Saengchi kimchi is a historical kimchi of pheasant meat with cucumber or radish in a mild brine. In most Joseon recipes boiled pheasant is simply shredded into cold dongchimi, but the Eumsik dimibang ferments the pheasant with soaked cucumber pickle in warm salt water, like nabak kimchi. This is a text-only reconstruction.
| Pheasant, boiled plain and the fat removed | [nfm-kkwong] |
| Oiji (salted cucumber), soaked out in water and cut to match the meat | Eumsik dimibang's fermented version[nfm-kkwong][pnu-kimchi] |
| Warm salt water | As for nabak kimchi[nfm-kkwong][pnu-kimchi] |
| Cold dongchimi, for the unfermented version of Gyuhap chongseo and Juchan | Noodles, radish, cucumber, pear, citron, pepper and pine nuts turn it into naengmyeon[nfm-kkwong] |
What changes: The pheasant is boiled plain and the fat is skimmed away
Output: cooked pheasant meat.
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
Saengchi kimchi is a historical kimchi of pheasant meat with cucumber or radish in a mild brine. In most Joseon recipes boiled pheasant is simply shredded into cold dongchimi, but the Eumsik dimibang ferments the pheasant with soaked cucumber pickle in warm salt water, like nabak kimchi. This is a text-only reconstruction. Leuconostoc, Lactobacillus and Weissella, which dominated industrial napa-cabbage kimchi does most of the fermenting.
Saengchi kimchi puts meat into a water kimchi. Most Joseon versions are a cooked dish served in dongchimi, and only one ferments the meat in the brine.
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. The fermented route leaves cooked pheasant in warm salt water to ripen, and no source we read gives its salt, acid, time or temperature. CDC links cooked poultry and meat held between about 4 °C and 60 °C to Clostridium perfringens food poisoning. Treat that route as a historical record and do not follow it at home.
Every number is labelled with how it is known. How this atlas is made
Pheasant kimchi appears in Suun japbang, Eumsik dimibang, Juchan and Gyuhap chongseo. In the modern period chicken replaced pheasant.
