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.
Vegetables from Gaeseong
Bossam kimchi is salted radish and cabbage cut into squares, mixed with pear, chestnut, jujube, pine nuts, octopus, abalone, mushrooms and seasoning, and wrapped in long salted cabbage leaves like a parcel. Each parcel is packed in its own small crock with salted corvina sauce poured over and eaten within a short winter season.
| Napa cabbage, salted | Leaves salted whole for wrapping; stems cut into 3 cm lengths and salted[ek-bossam] |
| Radish, apple and pear | Cut flat and square[ek-bossam][nfm-bossam] |
| Chestnut and jujube, cut in strips; pine nuts | [ek-bossam] |
| Octopus, abalone, rock tripe (seogi) and shiitake | [nfm-bossam] |
| Watercress, leaf mustard and green onion | [nfm-bossam] |
| Chilli powder, jeotgal, minced garlic and ginger | Salted shrimp in the encyclopedia recipe[nfm-bossam][ek-bossam] |
| Salted yellow corvina sauce (jogi-jeotguk) | Poured over each packed parcel[nfm-bossam] |
What changes: Salt softens the cabbage leaves for wrapping and the cut stems for the filling
Output: salted whole leaves and 3 cm stem pieces.
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
Bossam kimchi is salted radish and cabbage cut into squares, mixed with pear, chestnut, jujube, pine nuts, octopus, abalone, mushrooms and seasoning, and wrapped in long salted cabbage leaves like a parcel. Each parcel is packed in its own small crock with salted corvina sauce poured over and eaten within a short winter season.
Bossam kimchi is built parcel by parcel in long cabbage leaves and kept one parcel to a crock. Its rich, lightly seasoned filling makes it a short-keeping winter kimchi. A 1995 survey of winter kimchi in Seoul and Chungcheong, which included bossam kimchi, found a favoured salt of 2.3–2.74 % NaCl for the group; it gives no figure for bossam kimchi alone (Kang 1995).
With much seafood and only light seasoning it is good to eat for a short time, and air getting into the crock spoils the taste, so each parcel has its own crock. It was made only in cold places and only in winter.
Every number is labelled with how it is known. How this atlas is made
It probably appeared after the late 1800s, when semi-heading cabbage was grown in Korea. The oldest record is a 1924 Chosun Ilbo article in which An Sun-hwan of Myeongwolgwan described the court method; Bang Sin-yeong's 1934 cookbook lists it as ssam kimchi. In Gaeseong the word bossam is avoided, since it is said to come from a dark folk custom, and the dish is called ssam kimchi (Academy of Korean Studies).
