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 Japan
Takuan is daikon radish that is dried, either hung in sun and wind or pressed under salt, and then packed in salt and rice bran for months. Lactic acid bacteria sour it slowly while enzymes in the radish turn it yellow. Some makers add colour, such as safflower or turmeric, or use less salt.
| Daikon radish, dried until it bends | [maff-yamagata][kobayashi2020] |
| Rice bran | [maff-yamagata] |
| Salt | 15–17 % in the Yamagata method attributed to the monk Takuan; 8 % NaCl in the 2020 low-salt study[maff-yamagata][kobayashi2020] |
| Persimmon peel, eggplant leaves, chilli, kombu and turmeric | Ise makers sometimes add these as seasoning, and turmeric for colour; no amounts are given[maff-ise] |
Total time across the recorded steps: 2.7 months – 13 months
What changes: Daikon hang in the sun and wind until they bend
Output: dehydrated daikon.
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
Takuan is daikon radish that is dried, either hung in sun and wind or pressed under salt, and then packed in salt and rice bran for months. Lactic acid bacteria sour it slowly while enzymes in the radish turn it yellow. Some makers add colour, such as safflower or turmeric, or use less salt. Made in 4 steps over 2.7 months – 13 months. The longest step, pack in bran and salt under weight, takes 2–12 months (MAFF にっぽん伝統食図鑑 2026) and runs at 4 °C (Kobayashi T. et al. 2020). Salt is 8 % (Kobayashi T. et al. 2020). Pediococcus pentosaceus does most of the fermenting.
| Main step | 2–12 monthsReported[maff-yamagata][kobayashi2020] | Pack in bran and salt under weight |
|---|---|---|
| Temperature | 4 °CReported[kobayashi2020] | Pack in bran and salt under weight |
| Salt | 8 %Reported[kobayashi2020] | Alternative dehydrate by salt-press (shio-oshi takuan) |
| Acidity | pH 6.4 → 5.8Measured[kobayashi2020] | Pack in bran and salt under weight |
Takuan is dried first, by hanging or by salt-pressing, and then pickled in bran.
The Yamagata method relies on 15–17 % salt. MAFF says the pickle of that era was 3 to 5 times saltier than today's, and notes that milder, lower-salt takuan is now sold [maff-yamagata]. The 2020 study pickled at 8 % NaCl and 4 °C, and its authors expect acid to hold back microorganisms in such a low-salt pickle; the paper did not test this [kobayashi2020].
Every number is labelled with how it is known. How this atlas is made
MAFF says accounts of takuan's origin differ, and that Kaminoyama (Yamagata) is held to be where the name began. The Zen monk Takuan Sōhō was sent to Kaminoyama in 1629 and stayed three years. The account says he turned a surplus of daikon, given by local people, into a preserved pickle and taught the method to them [maff-yamagata].
