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 Chungcheong, Jeolla and Gyeongsang, Korea
Kkaennip kimchi is a stack of perilla leaves with seasoning spread between them. In the common method the leaves are first soaked in brine until they soften, then stacked three or four at a time with a paste of anchovy sauce, chilli powder and shredded radish, chestnut, garlic and ginger, and left in a jar until they turn yellowish.
| Perilla leaves | Soaked in brine, steamed, or simply washed and drained, depending on the region[nfm-kkaennip] |
| Salt brine | For the soak that softens the leaves[nfm-kkaennip][han1995] |
| Anchovy jeot liquid | Seasons the kimchi, since the leaves are strong-smelling and bitter[nfm-kkaennip] |
| Chilli powder | [nfm-kkaennip] |
| Radish, chestnut, garlic and ginger | Cut into fine strips; only a little ginger, to keep the leaf aroma[nfm-kkaennip] |
Total time across the recorded steps: 24 h – 10 days
What changes: Perilla leaves soak in salt water until they soften
Output: brined perilla 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
Kkaennip kimchi is a stack of perilla leaves with seasoning spread between them. In the common method the leaves are first soaked in brine until they soften, then stacked three or four at a time with a paste of anchovy sauce, chilli powder and shredded radish, chestnut, garlic and ginger, and left in a jar until they turn yellowish. Made in 5 steps over 24 h – 10 days. The longest step, soak the leaves in brine until soft, takes 24 h – 10 days (National Folk Museum of Korea 2026). Pediococcus acidilactici (strain PMC48), isolated from Korean perilla leaf kimchi does most of the fermenting.
| Main step | 24 h – 10 daysReported[nfm-kkaennip][han1995] | Soak the leaves in brine until soft |
|---|
Kkaennip kimchi is a leaf stack, not a cut or tossed vegetable. The leaves are bitter and strong-smelling, so it is seasoned with anchovy sauce, kept light on salt and ginger, and often soaked in brine first to soften the leaves.
Perilla leaves soften fast in summer heat, which is why the Andong head family made the kimchi mostly in winter before refrigerators. Its steamed-leaf version keeps well and is eaten fresh or after 5–6 months of ripening (Folk Encyclopedia). The salt is kept light and the seasoning is anchovy sauce.
Every number is labelled with how it is known. How this atlas is made
The Folk Encyclopedia account of the Andong Uiseong Kim head family says that before refrigerators the leaves softened fast in summer heat, so the kimchi was mostly made in winter and kept for eating.
