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.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
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.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
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.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
How 2,836 fermented foods and drinks from 150 countries are made, step by step, with the time, temperature, salt and pH each source gives.
2,836 ferments150 countries1,158 with animated steps
Lahpetလက်ဖက်Tea leaf from Myanmar27 days – 16 months
Parmigiano ReggianoCheese from Italy13 months
SurströmmingsurströmmingFish and seafood from Sweden5.4 months – 5.9 months
Kombuchaчайный грибSoft drinks from worldwide8 days – 17 days
Baechu kimchi배추김치Vegetables from Korea11 days – 15 days
InjeraእንጀራCereals and bread from Ethiopia and Eritrea4 days – 7 days
SauerkrautVegetables from Germany, Austria, Central and Eastern Europe, Alsace, Netherlands, USA28 days – 49 days
Gochujang고추장Sauces and condiments from Korea6.1 months – 2 years
KefirкефирFermented milk from North Caucasus24 h – 38 h
HákarlhákarlFish and seafood from Iceland2.5 months – 3.9 months
Garumγάρος (garos, Greek)Sauces and condiments from Ancient Mediterranean and Atlantic coasts2 months – 3 months
Idliஇட்லிCereals and bread from South India and Sri Lanka16 h – 20 hBy name, local name, ingredient or place.
Loading the atlas…
Every time, temperature, salt and pH value carries a label that says how it is known, and links to its source.
The atlas describes how ferments are made; it is not a food-safety guide. For home preserving, follow a tested recipe from a food-safety authority such as the USDA National Center for Home Food Preservation.
Thousands, from every continent: fermented milks and cheeses, vegetables and fruit, tea leaf, soy and legume pastes, fish and meat, breads and batters, roots, starters, vinegars, and alcoholic and soft drinks. The catalogue was built by checking published indexes, national lists and research papers in many languages, and it keeps growing.
From cited sources: protected-origin specifications, Codex and national standards, tested government recipes, peer-reviewed studies, theses and archives. Each value says how it is known. Values no source confirms are shown as unconfirmed rather than hidden, so you can see what is missing.
Some ferments are documented only briefly, with few recorded steps or numbers. They are shown in full on their kind and country pages, so the atlas stays complete, and each one gets its own page once its sources give enough detail.
No. It describes how ferments are traditionally and commercially made and cites food-safety authorities where they set limits, but it is an educational reference. For home preserving, follow a tested recipe from a food-safety authority such as the USDA National Center for Home Food Preservation.
