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.
Fish and seafood from Korea
Galchi-saekki-jeot is small, young hairtail salted whole and ripened in a sealed crock. In Jeju it is made around September, layered with salt, weighted with a stone and kept in the shade at about 15 °C for two to three months. It is eaten as a side dish, seasoned and wrapped in leaves.
| Small hairtail, whole | Larger ones are gutted first[nfm-galchijeot] |
| Salt | Rubbed into the belly and gills, about 1 cm between fish and 1–2 cm on top[nfm-galchijeot] |
| Starter | spontaneous |
Total time across the recorded steps: 2 months – 3 months
What changes: Starting material: small hairtail, the bigger ones gutted
Made around September, when hairtail are plentiful; jeot from that catch is ranked best. Large fish are gutted, small ones kept whole. Output: small whole hairtail.
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
Galchi-saekki-jeot is small, young hairtail salted whole and ripened in a sealed crock. In Jeju it is made around September, layered with salt, weighted with a stone and kept in the shade at about 15 °C for two to three months. It is eaten as a side dish, seasoned and wrapped in leaves. Made in 5 steps over 2 months – 3 months. The longest step, ripen in the shade, takes 2–3 months (Oh Y.J) and runs at 15 °C (Oh Y.J). Tetragenococcus halophilus does most of the fermenting.
| Main step | 2–3 monthsReported[nfm-galchijeot] | Ripen in the shade |
|---|---|---|
| Temperature | 15 °CReported[nfm-galchijeot] | Ripen in the shade |
Some Korean jeotgal are kept long for the liquid that seasons kimchi; galchi-jeot is a side dish. It uses the small fish whole and ripens only two to three months. Galchi-sokjeot uses the guts instead.
Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.
Every number is labelled with how it is known. How this atlas is made
The National Folk Museum entry says Jeju's sea, where warm and cold currents cross, yields much hairtail, and that Jeju households salt the small fish around September, when the catch is plentiful, and rank jeot from that catch best.
