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 Takayama and Hida, Gifu, Japan
Whole Hida beni-kabu red turnips are packed tight in a barrel with brine and layers of salt, weighted and left at room temperature. Over about two months lactic fermentation sours them, and the acid turns the red skin pigment through the white flesh.
| Hida beni-kabu turnips, fresh and well washed20 kg | [maff-akakabu] |
| Salt800 g | 200 g in the brine and 600 g between the layers; the recipe calls itself on the salty side, to be adjusted for keeping time and taste[maff-akakabu] |
| Water2 kg | [maff-akakabu] |
Total time across the recorded steps: 2.5 months
What changes: Freshly harvested red turnips are washed clean
The turnips are harvested from October to early December. Hida once marked the start of winter in November with na-arai, washing pickling vegetables in the river.
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
Whole Hida beni-kabu red turnips are packed tight in a barrel with brine and layers of salt, weighted and left at room temperature. Over about two months lactic fermentation sours them, and the acid turns the red skin pigment through the white flesh. Made in 6 steps over 2.5 months. The longest step, ferment and mature, takes 2 months (MAFF 2026). Salt is 4 % (MAFF 2026). Lactic acid bacteria working on the turnip's sugars does most of the fermenting.
| Main step | 2 monthsReported[maff-akakabu][maff-tf-akakabu] | Ferment and mature |
|---|---|---|
| Salt | 4 %Reported[maff-akakabu] | Layer the turnips tight with salt |
Hida akakabu-zuke is a salt-only lactic pickle of whole turnips, made by a salt-saving method said to date from the Edo period. The red colour comes from the turnip itself, not from shiso or dye.
The MAFF recipe says its salt level is on the strong side and may be changed for the keeping time and taste. White yeast that rises to the brine surface is scooped off often. Swapping the top and bottom layers at about 15 days evens the salt through the barrel.
Every number is labelled with how it is known. How this atlas is made
In 1918 a red mutant of the purple Hachiga turnip was found in Niukawa village (now part of Takayama). Seed was saved and selected for round, bright, white-fleshed roots with soft leaves, giving today's Hida beni-kabu, a certified Hida-Mino traditional vegetable.
