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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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LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
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.
LaunchOpen 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.
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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 Sangayorok is an early Joseon farming and food manual by the court physician Jeon Sun-ui, with 229 recipes. Its food part records 51 liquors, 13 jang, 7 vinegars, 22 kimchi and 7 kinds of sikhae, the lactic rice ferments of fish, meat and vegetables.
A short entry: the sources we found record only what is said here about Sangayorok itself. Its own sources do not record how it is made, so the steps and scenes below are those of Sikhae, the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Sangayorok.
| Starter | other |
Total time across the steps of Sikhae: 20 days – 24 days
What changes: Light salt draws water out of the cleaned fish
The flatfish is scaled, gutted and the head and tail cut off, then salted lightly. The cook adds less salt later if the fish is already salty. Output: lightly salted fish.
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 Sangayorok is an early Joseon farming and food manual by the court physician Jeon Sun-ui, with 229 recipes. Its food part records 51 liquors, 13 jang, 7 vinegars, 22 kimchi and 7 kinds of sikhae, the lactic rice ferments of fish, meat and vegetables.
It shows food of the 1400s, and its food recipes sit inside a farming manual. Its sikhae are not only of fish but also of lamb, pork skin, pheasant and vegetables.
Every number is labelled with how it is known. How this atlas is made
The book is a manuscript in semi-cursive Classical Chinese, 18 × 26 cm, with 12 lines a page of about 40 characters. Its first half is lost; the 77 surviving pages hold farming (28), food (47) and dyeing (2). Its farming part follows the Goryeo-era Nongsang jibyo but drops crops and animals found only in China, and it describes growing vegetables in winter. Korean Wikipedia says it was found in 2001 in a pile of used books in Seoul. A Korean translation was published by the Rural Development Administration in 2004.
