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 Nepal, Sikkim
Leaves of rayo saag, mustard, radish or cauliflower are wilted, shredded and packed tightly into an earthen pot with no salt. Lactic bacteria sour them for about a week, then the leaves are sun-dried into a sour food. A 2020 paper says it can be preserved for more than 2 years at room temperature.
| Fresh leafy greens | Rayo saag, mustard, radish or cauliflower leaves[fao134][ghimire2020] |
| No salt | Nothing is added but warm water[fao134] |
| Warm water, about 30 °C | Poured over the packed leaves in FAO's account[fao134] |
| Starter | spontaneous |
Total time across the recorded steps: 9 days – 16 days
What changes: The leaves wilt in the sun as water leaves them
Output: wilted leaves.
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
Leaves of rayo saag, mustard, radish or cauliflower are wilted, shredded and packed tightly into an earthen pot with no salt. Lactic bacteria sour them for about a week, then the leaves are sun-dried into a sour food. A 2020 paper says it can be preserved for more than 2 years at room temperature. Made in 5 steps over 9 days – 16 days. The longest step, ferment, takes 5–10 days (Battcock M. and Azam-Ali S. 1998) and runs at 18–22 °C (Battcock M. and Azam-Ali S. 1998). Salt is 0 % (Battcock M. and Azam-Ali S. 1998). Levilactobacillus brevis and Pediococcus pentosaceus, which start the ferment and Lactiplantibacillus plantarum, which finishes it do most of the fermenting.
| Main step | 5–10 daysReported[fao134][ghimire2020] | Ferment |
|---|---|---|
| Temperature | 18–22 °CReported[fao134][ghimire2020] | Ferment |
| Salt | 0 %Reported[fao134] | Pack tightly into an earthen pot |
| Acidity | pH 6.6 → 3.71Measured[ghimire2020][fao134] | Ferment |
Gundruk uses no salt at all, and it is dried after fermenting. Sinki is the same unsalted, sun-dried ferment made from radish roots.
With no salt, gundruk relies on a fall in pH to about 3.7–4.0, and then on drying. FAO says the pH drops slowly to a final value of 4.0, and a lab ferment reached 3.71 on day 9. A pH below 4.6 holds back Clostridium botulinum in fermented vegetables, but in some low-salt ferments other bacteria use up the lactic acid and the pH climbs back above 4.6. Discard a batch that does not sour steadily to below 4.6 (Snyder et al.). A 2025 survey in Sikkim found Listeria monocytogenes in 2 samples of gundruk (15 of 499 fermented and preserved food samples were positive overall), so clean handling during drying and storage matters.
Hazards the sources name: Listeria monocytogenes, found in 2 gundruk samples in Sikkim.
Every number is labelled with how it is known. How this atlas is made
Ghimire et al. (2020) say gundruk production has stayed at family level and is passed from mother to daughter.
