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 Kohoku
Napa cabbage leaves are peeled off one by one and laid flat in a tub, each layer salted and turned crosswise, then folded in a bag under a 10 kg weight. In about a week the stack sets into a firm block that holds together when it is sliced.
| Napa cabbage2 small heads | [maff-tatami] |
| Coarse salt3% of the cabbage weight | [maff-tatami] |
| Red chillies3 | [maff-tatami] |
| Ginger, grated, to serve1 knob | [maff-tatami] |
| Pickling tub with a pickling bag15 L | [maff-tatami] |
| Shredded kombu, sliced chilli or green leaves | Sometimes laid between the layers[maff-tatami] |
Total time across the recorded steps: 7 days
What changes: The hard base is cut off and the napa leaves are peeled apart one by one
About 3 cm of the hard base is cut off so the leaves come apart; they are washed and drained.
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
Napa cabbage leaves are peeled off one by one and laid flat in a tub, each layer salted and turned crosswise, then folded in a bag under a 10 kg weight. In about a week the stack sets into a firm block that holds together when it is sliced. Made in 4 steps over 7 days. The longest step, fold the bag, add chilli and weight, takes 7 days (MAFF 2026). Salt is 3 % (MAFF 2026).
| Main step | 7 daysReported[maff-tatami] | Fold the bag, add chilli and weight |
|---|---|---|
| Salt | 3 %Reported[maff-tatami] | Layer the leaves with salt, turning each layer |
The leaves are laid flat one at a time, a method taken from Kohoku's older leaf-and-stem pickles, so the pickle sets into a block that can be sliced. It is made from late September to late May but not in summer, when it fails easily.
The MAFF page says the pickle is not made in summer, because it fails easily when the weather turns hot. It does not give a pH or a storage rule. For Japanese pickles in general, the health ministry defines a pickle that keeps for 7 days or more at room temperature as one with salt at 4 % or more, or pH 4.0 or lower, or salt at 3 % to under 4 % with pH 4.6 or lower [mhlw2013]; this recipe's 3 % salt is below the first of those, and no pH is given for it.
Every number is labelled with how it is known. How this atlas is made
Napa cabbage is field-grown in Shiga from October to March, mainly around Higashiomi. In the Anegawa basin within sight of Mount Ibuki, the pickle is said to hold its cut face better. It is passed down in families, and a few local shops sell it.
