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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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Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
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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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Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
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Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
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Vegetables from Korea
A Joseon kimchi of wild mountain mustard (sangat) shoots, washed in cold then warm water and covered with warm water in a small jar, with no salt. The jar sits on a hot ondol floor wrapped in clothes, or in a warm water bath, until the shoots ripen sharp and pungent. This entry is a reconstruction from the 17th-century text, with no measured values.
| Sangat shoots | Trimmed[dimibang] |
| Cold water, then warm water | For washing and rinsing; shoots washed only in cold water turn out bitter[dimibang] |
| Warm water | Poured into the jar over the shoots[dimibang] |
| No salt | Old texts ripen the mustard without salt to bring out its heat[ek-gatssam][pnu-kimchi] |
What changes: Wild mustard shoots are trimmed and washed in cold water
Output: clean shoots.
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
A Joseon kimchi of wild mountain mustard (sangat) shoots, washed in cold then warm water and covered with warm water in a small jar, with no salt. The jar sits on a hot ondol floor wrapped in clothes, or in a warm water bath, until the shoots ripen sharp and pungent. This entry is a reconstruction from the 17th-century text, with no measured values.
Most kimchi is salted and kept cool. Sangat kimchi uses no salt and is ripened warm, on a heated floor or in a water bath, to bring out the mustard heat.
The 17th-century text warns that a jar kept too hot scalds the shoots and spoils them, and a jar not warm enough does not ripen them. It gives no salt, pH or other safety limit. Treat this as history, not a recipe to follow. This method measures no pH. Snyder et al. say lactic bacteria and falling pH can hold back Clostridium botulinum in vegetable ferments. They also say ferments with little or no salt are more likely to turn unstable, and that some low-salt ferments show a potentially dangerous rise in pH above 4.6. A ferment that fails to reach below pH 4.6 should be discarded.
Every number is labelled with how it is known. How this atlas is made
Recorded in the Eumsik dimibang (Gyugon siuibang, c. 1670) of Jang Gye-hyang, and in Sallim gyeongje and Gyuhap chongseo. The Encyclopedia of Korean Culture treats it as the prototype of today's gat-ssam kimchi from Jeolla. The Pusan National University Kimchi Research Institute describes the Eumsik dimibang, written c. 1670 by Jang of Andong, as giving a kimchi of sangat put in a jar, covered with warm water and set on a hot ondol floor to ripen, and calls it a no-salt (mu-yeom) chimchae.
