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 South Korea and North Korea
Myeongtae-sikhae is pollock sikhae. The Encyclopedia of Korean Culture lists dongtae-sikhae (frozen pollock) for Hamgyeong and bugeo-sikhae (dried pollock) for Gyeongsang. The Gampo standard dried-pollock recipe uses cooked rice, malt and eight times as much radish as fish. In a lab study the pH of the sikhae held at 3.8–4.4 after 10 days, except for the batch kept at 5 °C throughout.
| Dried pollock (myeongtae)200 g | [koo2002] |
| Cooked rice230 g | [koo2002] |
| Radish1.6 kg | [koo2002] |
| Red pepper powder92 g | [koo2002] |
| Garlic112 g | [koo2002] |
| Ginger100 g | [koo2002] |
| Malt meal65 g | [koo2002] |
| Salt20 g | [koo2002] |
| Starter | Natural fermentation, as Kim et al. 2014 describe Alaska pollock sikhae. The Gampo recipe includes malt meal (yeotgireum) as an ingredient. |
Total time across the recorded steps: 10 days
What changes: Starting material: pollock, cooked rice, radish, malt meal and seasonings
The Gampo standard uses dried pollock, cooked rice, a large amount of radish, red pepper, garlic, ginger, malt meal and salt.
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
Myeongtae-sikhae is pollock sikhae. The Encyclopedia of Korean Culture lists dongtae-sikhae (frozen pollock) for Hamgyeong and bugeo-sikhae (dried pollock) for Gyeongsang. The Gampo standard dried-pollock recipe uses cooked rice, malt and eight times as much radish as fish. In a lab study the pH of the sikhae held at 3.8–4.4 after 10 days, except for the batch kept at 5 °C throughout. Made in 4 steps over 10 days. The longest step, ferment at room-warm temperature, takes 10 days (Cha Y.J 2004) and runs at 20 °C (Cha Y.J 2004). Salt is 0.8 % (Koo T.H 2002). Lactobacillus sakei does most of the fermenting.
| Main step | 10 daysReported[cha2004] | Ferment at room-warm temperature |
|---|---|---|
| Temperature | 20 °CReported[cha2004][kim2014] | Ferment at room-warm temperature |
| Salt | 0.8 %Reported[koo2002] | Mix everything together |
| Acidity | pH 3.8–4.4Measured[cha2004] | Ferment at room-warm temperature |
Pollock instead of flatfish. The Gyeongsang dried-pollock form uses rice, malt and a lot of radish (1.6 kg to 200 g of fish).
In a pyrosequencing study of Alaska pollock sikhae, bacteria the authors call unpreferred for foods made up over 30 % of reads before fermentation and under 0.2 % afterwards, and the authors read this as fermentation helping food safety.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture says pollock was among the most-caught fish of the late Joseon period, dried or made into jeotgal and sold across the country. It lists dongtae-sikhae (frozen pollock) under Hamgyeong, bugeo-sikhae (dried pollock) under Gyeongsang, and bugeo-bap-sikhae under Gangwon. The National Folk Museum describes dongtae-sikhae, made with rice, malt, shredded radish and chilli, as a local food centred on Gangwon and Gyeongsang.
