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.
pink-grey shrimp in brine; essential kimchi seasoning. Made in 4 steps over 40 days – 5.6 months. The longest step, main fermentation, takes 10 days – 2.6 months (Lee S.H. et al 2014). Salinivibrio, then Staphylococcus and Halomonas do most of the fermenting.
No fixed amounts recordedWhat goes in. No source gives amounts for this ferment.
tiny shrimp Acetes japonicus (4-6 cm)
solar salt
Starter: spontaneous
Total time across the recorded steps: 40 days – 5.6 months
Start
Drag the bar or press Play
What changes:Solar salt draws water out of the fresh shrimp
Step 1 of 4
Salt fresh shrimp
Time
Not documented
Temperature
Not documented
Salt
traditional 35-40% of shrimp weight; lab optimum 24-28%
Unconfirmed
Acidity
Not documented
Which microbes the steps name, step by step
Halomonas
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
First Korean jeotgal record is Samguk sagi, 683 (King Sinmun's wedding gift).
[s1] Lee S.H. et al., Microbial successions and metabolite changes during fermentation of salted shrimp (saeu-jeot) with different salt concentrations, PLoS ONE 2014, PMC3938600paper