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.
Vinegar from Northern China
The last group of vinegar recipes in chapter 71 of the 6th-century Qimin Yaoshu, all called kujiu (苦酒, "bitter wine"), the text's word for its vinegars. The steps below follow the quick bitter wine, a proso-millet gruel on roasted qu that is sour in 2 days and clear after 14 more. The others are made from beans, wheat, rice and qu, or honey and water.
| Proso millet (黍米)1 dou (斗) | Boiled into gruel[qmys-ws] |
| Water5 dou (5 sheng in the Siku edition) | [qmys-ws][qmys-siku] |
| Qu, roasted yellow and pounded to pieces1 jin (斤) | Laid on the bottom of the jar[qmys-ws] |
| Cooked foxtail millet (粟米飯)1 dou | Added once the first brew has soured[qmys-ws] |
| Starter | Qu (麴) in the quick and water bitter wines. The bean, adzuki and wheat recipes pour wine or wine mash over the grain. |
Total time across the recorded steps: 16 days
What changes: Proso millet is boiled in water into a gruel
Output: millet gruel.
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 last group of vinegar recipes in chapter 71 of the 6th-century Qimin Yaoshu, all called kujiu (苦酒, "bitter wine"), the text's word for its vinegars. The steps below follow the quick bitter wine, a proso-millet gruel on roasted qu that is sour in 2 days and clear after 14 more. The others are made from beans, wheat, rice and qu, or honey and water. Made in 4 steps over 16 days. The longest step, add cooked foxtail millet and let it clear, takes 14 days (Jia Sixie 2026). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 14 daysReported[qmys-ws] | Add cooked foxtail millet and let it clear |
|---|
Unlike the chapter's first recipes, which start from wheat yi (麥䴷), these bitter-wine recipes use beans with wine or wine mash, wheat with thin wine, honey and water, or a quick millet gruel on roasted qu. Only the soybean recipe is marked in the text as quoted from the Shi jing (食經), a food book. The quick bitter wine is sour in two days.
The foreign bitter wine is sealed in its vessel with a few hu-sui (胡𦸓) seeds so that no insects grow in it, and the wheat bitter wine is said to keep a long time without spoiling [qmys-ws].
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century, Jia Sixie), juan 8, ch. 71 作酢法, the 苦酒 recipes that close the chapter. The soybean recipe is marked as quoted from the Shi jing (食經) [qmys-ws].
