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 Ohara, Sakyō ward, Kyoto, Japan
Shibazuke is sliced eggplant pickled with red shiso in Ohara, north of Kyoto. The eggplant and shiso are briefly pre-salted, packed tightly with salt in sealed containers under a heavy stone and left to ferment for two weeks to a month with no temperature control. Lactic acid bacteria bring it to about pH 3.4, and the red shiso colours it.
| Eggplant, sliced | Grown in Kyoto prefecture for the Kyoto school-lunch shibazuke[sawada2024][kyoto] |
| Red shiso leaves | From Ohara; they flavour and colour the pickle[sawada2024][kyoto] |
| Salt | Makers add enough to end at about 2.5–4.5 % salt[sawada2024] |
| Starter | spontaneous |
Total time across the recorded steps: 14 days – 30 days
What changes: Sliced eggplant and red shiso are salted briefly to draw out water
The eggplant slices and shiso are briefly dehydrated with salt before packing.
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
Shibazuke is sliced eggplant pickled with red shiso in Ohara, north of Kyoto. The eggplant and shiso are briefly pre-salted, packed tightly with salt in sealed containers under a heavy stone and left to ferment for two weeks to a month with no temperature control. Lactic acid bacteria bring it to about pH 3.4, and the red shiso colours it. Made in 4 steps over 14 days – 30 days. The longest step, ferment with no temperature control, takes 14–30 days (Sawada K 2024). Salt is 2.5–4.5 % (Sawada K 2024). Lactiplantibacillus plantarum, the species most of the unclassified Lactobacillaceae turned out to be and Pediococcus, Lactobacillus and Weissella do most of the fermenting.
| Main step | 14–30 daysReported[sawada2024] | Ferment with no temperature control |
|---|---|---|
| Salt | 2.5–4.5 %Measured[sawada2024] | Finished pickle |
| Acidity | pH 3.4Measured[sawada2024] | Finished pickle |
Unlike suguki or senmaizuke, shibazuke is eggplant, not turnip, and its colour comes from red shiso. It is pressed hard and sealed so it ferments with almost no air, and it ends more sour than kimchi (pH 4.5) and about as sour as sauerkraut (pH 3.4) [sawada2024].
The finished pickles reached pH 3.39 ± 0.03 with about 2.5–4.5 % salt [sawada2024].
Every number is labelled with how it is known. How this atlas is made
Tradition credits the pickle to Seiō Daishi, a monk of Sanzen-in temple in Ohara. The name is said to come from Kenreimon-in, the empress who lived in retirement at Jakkō-in, where villagers offered her a shiso pickle and she called it murasakiba-zuke for its bright purple colour. Ohara is known for its red shiso, which MAFF says is among the closest to the original variety [maff-shiba].
