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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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Other from Andong, Gyeongsangbuk-do, Korea
This entry is a historical source, not a single ferment. The Suun japbang is a Korean cookbook written in Classical Chinese around 1540 by Kim Yu, with a second part compiled by his grandson Kim Ryeong. Nearly half of its 121 recipes are liquors, and it also records vinegars, kimchi, jang, a fish sikhae and tarak (a milk preparation).
A short entry: the sources we found record only what is said here about Suun japbang itself. Its own sources do not record how it is made, so the steps and scenes below are those of Jeupjang / jipjang (vegetable jang fermented in horse manure or compost), the closest documented sauces and condiments ferment, shown as a guide to the method, not as a record of Suun japbang.
| Starter | other |
Total time across the steps of Jeupjang / jipjang (vegetable jang fermented in horse manure or compost): 7 days – 14 days
What changes: Steamed soybean and wheat dumplings ferment in straw sacks, then dry
In the 1716 recipe, soaked wheat and soybeans are ground, steamed, shaped like knife handles, fermented in straw sacks and dried. A later recipe mixes soybeans with wheat bran in July and layers the meju with pine needles. Output: dried meju dumplings.
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 Suun japbang is a Korean cookbook written in Classical Chinese around 1540 by Kim Yu, with a second part compiled by his grandson Kim Ryeong. Nearly half of its 121 recipes are liquors, and it also records vinegars, kimchi, jang, a fish sikhae and tarak (a milk preparation).
Unlike the later Eumsik dimibang, written in Hangul by Lady Jang of Andong around 1670, the Suun japbang was written in Classical Chinese by Kim Yu and his grandson around 1540. It mixes recipes from Korean and Chinese cookbooks with local household methods.
Every number is labelled with how it is known. How this atlas is made
A two-part manuscript in one volume, 24 leaves including the cover, 19.5 cm by 25.5 cm. Part 1 is in running script and part 2 in cursive script. It is held at the Korean Studies Advancement Center (한국국학진흥원) in Andong and was designated a Treasure (보물) on 24 August 2021.
