True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
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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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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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Kimchi, sauerkraut, pickles and other vegetables soured in salt or brine.
221 entries listed here, page 2 of 3.
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called 박김치.
Bak kimchi is kimchi made from an unripe bottle gourd cut into small, flat, thin pieces.
Also called burong mustasa, fermented mustard leaves, pickled flat mustard greens.
Flat-leaf mustard greens are wilted in the sun, rubbed with coarse salt and packed in a jar under the starchy water from cooking rice. Lactic acid bacteria, with acetic acid bacteria in the middle stage, sour the greens in about four to six days at room temperature.
Also called 常州萝卜干, 武进萝卜干, Changzhou dried turnip, Wujin radish.
Slices of the local red-skinned Xinzha radish are sun-dried until they lose about a third of their water, then salted in vats and turned again and again so the salt spreads and the packed radish does not heat up. It comes in sweet and salty kinds and is eaten crunchy with rice or fried into rice.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
