koreancookery1-10, Challenge 3: Claims to check

Model answer (a sample list; yours will differ):

1. All recipe amounts and times (mine, untested): cook from a trusted cookbook beside them and compare.
2. Kimchi fermentation time (24 to 48 hours against about two weeks): taste a jar daily and keep notes; ask a Korean cook.
3. The pajeon batter (two batters in one article): make both and compare, as in Korean Cookery 8.
4. The rice-to-water ratio (the bap article gave none): test with a measuring cup and write your own ratio.
5. Where kimchi began (Goguryeo or Baekje): a history book or a Korean food-history source; do not guess.

Other candidates: whether a given tenderiser fruit makes meat mushy (my belief), the 6% brine strength (mine), and the sikhye method (described only).