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.
Alcoholic drinks from Sikkim, Darjeeling hills, Nepal, Bhutan, Tibet
Finger millet is washed, cooked, cooled and mixed with powdered marcha, a dried rice-cake starter. It is left covered for 2–4 days to sweeten, then sealed to ferment into a moist, mildly alcoholic and slightly sour mash of about 5 % alcohol. The mash is put in a bamboo vessel, topped with lukewarm water and sipped as a milky extract through a bamboo straw.
| Finger millet seeds | Washed and cooked[thapa2001][thapa2004] |
| Marcha, powdered | Dried rice cakes made with wild herbs, ginger, chilli and 1–2 % old marcha as inoculum[sha2017][thapa2001] |
| Starter | koji/qu/mold-starter (marcha) |
Total time across the recorded steps: 5 days – 11 days
What changes: Finger millet is cooked and spread out to cool
Output: cooked millet.
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
Finger millet is washed, cooked, cooled and mixed with powdered marcha, a dried rice-cake starter. It is left covered for 2–4 days to sweeten, then sealed to ferment into a moist, mildly alcoholic and slightly sour mash of about 5 % alcohol. The mash is put in a bamboo vessel, topped with lukewarm water and sipped as a milky extract through a bamboo straw. Made in 5 steps over 5 days – 11 days. The longest step, seal and ferment, takes 3–7 days (Thapa S. 2001) and runs at 25–30 °C (Thapa S. 2001). Yeasts Pichia anomala, Saccharomyces cerevisiae, Candida glabrata and Saccharomycopsis fibuligera and Lactic acid bacteria Pediococcus pentosaceus and Lactobacillus bifermentans do most of the fermenting.
| Main step | 3–7 daysReported[thapa2001] | Seal and ferment |
|---|---|---|
| Temperature | 25–30 °CReported[thapa2001] | Seal and ferment |
| Acidity | pH 4.1Measured[thapa2004] | Seal and ferment |
Kodo ko jaanr is the base mash, not a drink by itself. The fermented millet is kept whole and only becomes a drink when water is added; it is the parent of tongba and the source for distilled raksi.
Made the same way, each with what its own sources record.
Alcoholic drinks from Sikkim, Darjeeling hills, Nepal
Buckwheat replaces the finger millet of kodo ko jaanr; FermDB describes the result as mildly alcoholic and slightly acidic. Otherwise it is listed as a product of the same kind as kodo ko jaanr.
Sources: FermDB (Bokulich lab
Alcoholic drinks from Sikkim, Darjeeling hills, Nepal
Wheat grain replaces the finger millet of kodo ko jaanr; FermDB describes the result as mildly alcoholic and slightly acidic.
Sources: FermDB (Bokulich lab
Alcoholic drinks from Sikkim, Darjeeling hills, Nepal
Barley replaces the finger millet of kodo ko jaanr; FermDB describes the result as mildly alcoholic and slightly acidic.
Sources: FermDB (Bokulich lab
Alcoholic drinks from Sikkim, Darjeeling hills, Nepal
Coarse granules of dried maize replace the whole finger millet of kodo ko jaanr; they are washed before powdered marcha goes in, and FermDB describes the result as mildly alcoholic and sweet-sour.
Sources: FermDB (Bokulich lab
Alcoholic drinks from Sikkim and the Darjeeling hills
Kodo ko jaanr is made from finger millet. Simal tarul ko jaanr uses cassava root, which contains cyanogenic glycosides when raw; no source we found describes how jaanr makers prepare it.
Sources: FermDB (Bokulich lab; Uprety Y. et al. 2012; EFSA CONTAM Panel 2019
In 40 market samples no Enterobacteriaceae, Bacillus cereus or Staphylococcus aureus were found, and the pH was 4.1.
Every number is labelled with how it is known. How this atlas is made
Kodo ko jaanr is a staple, high-calorie food drink in the eastern Himalayas, and it is classed as an unfiltered, undistilled beverage made with an amylolytic starter. Thapa 2001 notes that the alcohol-drinking custom of the Sikkim Himalayas was described in historical documents, citing Hooker (1854), O'Malley (1907) and Risley (1928), and found that about 70 % of rural people there drank kodo ko jaanr daily.
