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 Hwanghae Province
Hobakji is kimchi made with pumpkin that is cooked into a stew rather than eaten raw. In the Hwanghae summer form, thick slices of medium-ripe pumpkin and young radish are salted, covered with a boiled flour-and-brine liquid and ripened for about five or six days until yellow. The winter form uses old pumpkin with the radish, cabbage and jeot left over from kimjang.
| Pumpkin, neither old nor very young | Washed and cut into thick half-moons (summer form)[ekc-hobak] |
| Young radish (yeolmu), neither too tender nor too tough | Trimmed and washed[ekc-hobak] |
| Salt | For salting the pumpkin and radish in layers; the brine is kept[ekc-hobak] |
| Wheat flour | Stirred into the leftover brine and boiled[ekc-hobak] |
| Old cheongdung pumpkin, radish or cabbage, chilli powder, green onion, garlic, ginger and jeot | The winter form, made at kimjang with leftover vegetables and any leftover jeot[ekc-hobakji-jjigae] |
| Starter | Kimchi in general is fermented in an unsterilised natural environment, where the microbes already present grow [kim2021]. |
Total time across the recorded steps: 5 days – 6 days
What changes: A medium-ripe pumpkin is cut into thick half-moons and young radish is trimmed
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
Hobakji is kimchi made with pumpkin that is cooked into a stew rather than eaten raw. In the Hwanghae summer form, thick slices of medium-ripe pumpkin and young radish are salted, covered with a boiled flour-and-brine liquid and ripened for about five or six days until yellow. The winter form uses old pumpkin with the radish, cabbage and jeot left over from kimjang. Made in 5 steps over 5 days – 6 days. The longest step, ripen until yellow, takes 5–6 days (Encyclopedia of Korean Culture (한국민족문화대백과사전)…). Weissella cibaria, Latilactobacillus sakei, Lactiplantibacillus plantarum, Leuconostoc mesenteroides and Levilactobacillus brevis, the most dominant species in a related ferment, Chinese-cabbage kimchi does most of the fermenting.
| Main step | 5–6 daysReported[ekc-hobak] | Ripen until yellow |
|---|
Hobakji is made to be cooked. The summer form is ripened under a boiled flour brine for under a week, and the winter form uses leftover kimjang vegetables and jeot and cannot be eaten raw.
The encyclopedia advises making hobakji a little at a time, because a large batch kept long turns mushy and poor. The winter form is not eaten raw but boiled in rice-washing water.
Every number is labelled with how it is known. How this atlas is made
