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.
Fish and seafood from Thailand
Jing-jang is a southern Thai salted anchovy ferment. Whole anchovies are washed, drained, mixed with sea salt and a little sugar and packed in a closed container for about 15 days. The grey, semi-solid, salty and sour fish is mixed with shallot, chilli and lime as a dip.
A short entry: the sources we found record only what is said here about Jing-jang itself.
| Whole anchovies (Stolephorus indicus), washed and drained | [jircas] |
| Sea salt | [jircas] |
| Sugara small amount | [jircas] |
Total time across the recorded steps: 15 days
What changes: Starting material: whole anchovies, 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
Jing-jang is a southern Thai salted anchovy ferment. Whole anchovies are washed, drained, mixed with sea salt and a little sugar and packed in a closed container for about 15 days. The grey, semi-solid, salty and sour fish is mixed with shallot, chilli and lime as a dip. Made in 3 steps over 15 days. The longest step, ferment in a closed container, takes 15 days (JIRCAS 1995). Pediococcus halophilus does most of the fermenting.
| Main step | 15 daysReported[jircas] | Ferment in a closed container |
|---|
Jing-jang adds a little sugar and ferments for only 15 days, which gives a salty and sour, semi-solid fish. Budu and nam pla ferment anchovies with salt for months until the flesh dissolves.
The JIRCAS card gives no salt amount for these whole anchovies, which ferment for 15 days in a closed container. FDA says Clostridium botulinum spores are found in the gills and viscera of fish and that, without gutting, toxin can form while fish are salted or fermented. It exempts whole fish under 5 inches, such as anchovies, from its gutting advice only when processing eliminates any toxin already formed and prevents more forming, and the refrigerated finished product reaches 10 % water-phase salt, or the shelf-stable finished product has a water activity below 0.85 or a pH of 4.6 or less.
Every number is labelled with how it is known. How this atlas is made
