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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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Vinegar from Korea
Joseon household books timed some vinegars by day names. In the Gyuhap chongseo version, roasted nuruk powder and water are sealed in an earthenware jar on a byeong (丙) day, and washed, steamed glutinous rice is poured in hot on the next jeong (丁) day. The jar is stirred with a peach branch, sealed thickly and left in the sun to become vinegar.
| Water1 dongi (동이) | [ek-sikcho] |
| Nuruk powder, roasted4 doe (되) | [ek-sikcho] |
| Glutinous rice, washed again and again (百洗) and steamed1 mal (말) | [ek-sikcho] |
| Starter | nuruk (누룩) powder, roasted, mixed with the water first |
What changes: On a byeong day, roasted nuruk powder and water are sealed in an earthenware jar
Output: nuruk water.
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
Joseon household books timed some vinegars by day names. In the Gyuhap chongseo version, roasted nuruk powder and water are sealed in an earthenware jar on a byeong (丙) day, and washed, steamed glutinous rice is poured in hot on the next jeong (丁) day. The jar is stirred with a peach branch, sealed thickly and left in the sun to become vinegar. Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
The calendar sets the steps. The starter goes in on a byeong day and the rice on the jeong day that follows. The encyclopedia notes that the old vinegar recipes in general chose lucky days and kept away anything unclean.
The recipe gives no safety limits. As a general hazard of mould starters, a 2025 study of Aspergillus strains, among them isolates from nuruk, notes that A. oryzae and A. flavus are near relatives that differ markedly in making aflatoxin, a carcinogenic mycotoxin [jeong2025]. WHO says most mycotoxins survive food processing [who-mycotoxins], so this old recipe is a historical record, not a tested method.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture quotes this method from the Gyuhap chongseo [ek-sikcho]. Lim and Cha (2010) studied vinegar in 22 Joseon texts of the 15th to 19th centuries, and their abstract says they analysed the favourable days for making vinegar [lim2010].
