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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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Fish and seafood from Korea
Well-washed fresh crabs are put in soy sauce that was boiled with onion, chilli, kelp and ginger and then cooled, and aged two to four days. The crab is eaten raw. It is a marinade more than a ferment, so pathogens and, in freshwater crabs, lung flukes can survive.
| Fresh crabs, well washed (blue crab, kkotge) | [korea-kr] |
| Soy sauce, boiled with onion, chilli, kelp and ginger, then cooled | [korea-kr] |
Total time across the recorded steps: 2 days – 4 days
What changes: Starting material: fresh blue crabs, washed clean
Output: washed raw crabs.
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
Well-washed fresh crabs are put in soy sauce that was boiled with onion, chilli, kelp and ginger and then cooled, and aged two to four days. The crab is eaten raw. It is a marinade more than a ferment, so pathogens and, in freshwater crabs, lung flukes can survive. Made in 4 steps over 2 days – 4 days. The longest step, put the crabs in the cooled sauce and age them, takes 2–4 days (Korea Policy Briefing (Republic of Korea gove…).
| Main step | 2–4 daysReported[korea-kr] | Put the crabs in the cooled sauce and age them |
|---|---|---|
| Temperature | 5 °CMeasured[cho2016] | Store the marinated crabs cold |
Gejang is raw crab aged for a few days in soy sauce, not a salt-fermented paste like jeotgal.
Marination is the only antibacterial step, and in trials Listeria, S. aureus, E. coli O157:H7 and Salmonella were still alive on crab kept at 5 °C for 28 days. Freshwater crabs can carry the lung fluke Paragonimus westermani; freezing for 48 h at -20 °C killed all larvae, while soy sauce with 5–10 % salt took 64 days. In crayfish, viable larvae survived 14 days in 10 % salt soy sauce, so a short cold marinade is not enough. CDC says never to eat raw freshwater crabs or crayfish and to cook them to at least 145 °F (about 63 °C). These steps record how the dish is made, not a safe home method.
Hazards the sources name: Paragonimus westermani lung fluke (freshwater crabs and crayfish); Listeria monocytogenes, Staphylococcus aureus, E. coli O157:H7 and Salmonella (survived 28 days of marination at 5 °C); Vibrio parahaemolyticus (a cytotoxic strain was isolated from soy-sauce crab).
Every number is labelled with how it is known. How this atlas is made
Hong Man-seon (1643–1715) wrote the method for gejang into his Sallim gyeongje, in a soy sauce version and a salt version (Korea Policy Briefing).
