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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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Simulate a canning process down to its F0 sterilizing value.
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Vinegar from Korea
A Joseon rice vinegar from the Imwon simnyukji (19th century) made without nuruk. Rice is soaked, steamed and left in a jar until mould grows on it, then boiled water is added and it ripens into vinegar. The method is known here only from earlier notes on Lim and Cha (2010).
A short entry: the sources we found record only what is said here about Mugukcho itself.
| rice | |
| boiled water | |
| Starter | spontaneous mould on steamed rice |
Total time across the recorded steps: 7 days
What changes: Rice soaked for 3 days is steamed and put in a jar
Output: 3 mal of steamed rice.
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 rice vinegar from the Imwon simnyukji (19th century) made without nuruk. Rice is soaked, steamed and left in a jar until mould grows on it, then boiled water is added and it ripens into vinegar. The method is known here only from earlier notes on Lim and Cha (2010). Made in 3 steps over 7 days. The longest step, wait for mould, takes 7 days (Lim E.-J 2010).
| Main step | 7 daysReported[s1] | Wait for mould |
|---|
The starter is whatever mould grows on the steamed rice itself; no nuruk or other starter is added, as the name (無麴, "without nuruk") says.
Steamed rice is left a week until mould grows, and no source we read says which moulds. WHO says moulds that can make mycotoxins grow on cereals, often in warm, damp conditions, and it lists rice among the crops aflatoxins affect. It also says most mycotoxins survive food processing. Do not copy this at home.
Every number is labelled with how it is known. How this atlas is made
Made in spring and autumn only, according to earlier notes on Lim & Cha (2010).
