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 Tsugaru
Tsugaru red turnips, red in skin and flesh, are sliced 2 to 3 mm thin, salted at 3 % under twice their weight for a week, then repacked with coarse sugar, vinegar and toasted kombu under a light weight. The vinegar brings out a bright red, and the pickle is ready about a week after repacking. It is made in late autumn and eaten through the winter until early spring.
| Red turnips10 kg | [maff-aomori] |
| Salt300 g | [maff-aomori] |
| Coarse sugar (zarame)800 g | [maff-aomori] |
| 5x-strength vinegar160 ml | [maff-aomori] |
| Kombu, lightly toasted and cut in 1 cm squaresAbout 15 cm length | [maff-aomori] |
Total time across the recorded steps: 14 days
What changes: Red turnips are sliced 2 to 3 mm thin
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
Tsugaru red turnips, red in skin and flesh, are sliced 2 to 3 mm thin, salted at 3 % under twice their weight for a week, then repacked with coarse sugar, vinegar and toasted kombu under a light weight. The vinegar brings out a bright red, and the pickle is ready about a week after repacking. It is made in late autumn and eaten through the winter until early spring. Made in 3 steps over 14 days. The longest step, salt under a heavy weight, takes 7 days (MAFF うちの郷土料理 (Our regional cuisines) 2026). Salt is 3 % (MAFF うちの郷土料理 (Our regional cuisines) 2026).
| Main step | 7 daysReported[maff-aomori] | Salt under a heavy weight |
|---|---|---|
| Salt | 3 %Reported[maff-aomori] | Salt under a heavy weight |
The Tsugaru pickle borrows the senmaizuke name but uses a local turnip that is red right through, and vinegar turns it bright red. It gets a full week of salting under a heavy weight before the sweet vinegar stage; in the MAFF Kyoto recipe the 2 mm slices of Shogoin turnip are salted for one day and night and soaked in the sweet vinegar for another.
Every number is labelled with how it is known. How this atlas is made
Iwaki pickles were once a known local brand, and an Iwaki pickle-transmission project now runs classes, recipes and videos (MAFF).
