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 Heian-kyō
The Engishiki, a 10th-century code of court rules, lists the yearly pickles of the imperial kitchen. Spring and autumn vegetables were salted at about 3–6 % by volume, or packed in sake lees, hishio or ground grain. A 2016 reconstruction found that the low salt worked only when the vegetables were weighted under their own liquid with no air. Made in 5 steps over 30 days. The longest step, let them sour, takes 30 days (Tsuchiyama H 2016). Salt is 4–5 % (Tsuchiyama H 2016). Acid-producing bacteria, probably lactic, at counts close to the total bacteria in reconstructed eggplant and turnip pickles does most of the fermenting.
| Main step | 30 daysMeasured[s1] | Let them sour |
|---|---|---|
| Salt | 4–5 %Measured[s1] | Salt the vegetables |
| Acidity | pH 3.3–5.3Measured[s1] | Let them sour |
| 2 koku (142 L) | Bracken · Engishiki salt pickle[s1] |
| 1 to (7.1 L) | Salt · For the 2 koku of bracken, about 5 % by volume[s1] |
| 4 koku 5 to | Young ginger · Engishiki lees pickle[s1] |
| 1 koku 4 to 2 shō, and 4 koku 2 to | Salt, and liquid sake lees (shirukasu) · For the 4 koku 5 to of ginger[s1] |
| Starter | spontaneous; or sake lees, hishio, rice or soybean as the pickling bed |
Total time across the recorded steps: 30 days
What changes: Spring greens or autumn melons, eggplant and turnip are gathered
Output: spring or autumn vegetables.
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
The Engishiki pickles were salted at only about 3–6 % by volume, far less than long-keeping modern salt pickles. The reconstruction showed they kept only when weighted under their own liquid with air shut out, so the authors think many were short-term pickles.
Low salt (about 3–6 % by volume) needs an air-tight, weighted pack; in the reconstruction, mould grew within about a week whenever air got in. The authors note that long keeping today needs 10 % salt or more, and 12 % or more for six months.
Every number is labelled with how it is known. How this atlas is made
The Engishiki was compiled in the early 10th century; its Naizenshi chapter lists the yearly pickles (tsuke-nenryō zassai) of the imperial kitchen. A wooden tablet from the Sairyūji temple site in Nara names susuhori, and the Nara research institute links it to the Engishiki's turnip susuhori made with salt, soybeans and rice.
