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 South Korea, south coast
Meongge-jeot is jeot of the sea squirt (meongge, Halocynthia roretzi), shelled, sliced and salted. Little is written about a traditional recipe; a 1993 study salted sliced sea squirt at 5–20 % and found that 20 % salt at room temperature, or 5–10 % salt kept at 5 °C, held its fresh smell for 50 days.
| Fresh sea squirt, shelled and sliced | In season May to August, best in May[lee1993][nfm-meongge] |
| Salt5–20 % (w/w) in a 1993 study | [lee1993] |
| Starter | spontaneous |
Total time across the recorded steps: 46 days – 52 days
What changes: The fresh sea squirt is shelled and sliced
Fresh sea squirts are shelled and sliced. Sea squirt spoils within a day or two, so it is used fresh.
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
Meongge-jeot is jeot of the sea squirt (meongge, Halocynthia roretzi), shelled, sliced and salted. Little is written about a traditional recipe; a 1993 study salted sliced sea squirt at 5–20 % and found that 20 % salt at room temperature, or 5–10 % salt kept at 5 °C, held its fresh smell for 50 days. Made in 5 steps over 46 days – 52 days. The longest step, ripen cold, takes 45–50 days (Lee K.H 1993) and runs at 4–6 °C (Lee K.H 1993). Salt is 5–20 % (Lee K.H 1993). Lactobacillus sakei, Lactobacillus curvatus and Weissella koreensis and Lactobacillus sakei do most of the fermenting.
| Main step | 45–50 daysReported[lee1993] | Ripen cold |
|---|---|---|
| Temperature | 4–6 °CReported[lee1993] | Ripen cold |
| Salt | 5–20 %Reported[lee1993] | Salt |
A short-ripened jeot of a sea squirt, not a fish or shellfish; at low salt it must be kept cold, because at 5 % salt it reached a spoiled smell in about 10 days.
In the 1993 study 5–15 % salt at 25 °C gave off-odours, mould and white slime within 10–40 days, while 20 % salt, or 5–10 % salt at 5 °C, kept its fresh smell to 50 days. The study followed smell, appearance and chemical spoilage markers (volatile bases), not pathogens or toxins.
Every number is labelled with how it is known. How this atlas is made
The National Folk Museum encyclopedia says sea squirt was an accompaniment snack served to customers waiting for raw fish and other dishes until meongge bibimbap, which began in Tongyeong, made it the centre of a dish, and that meongge jeotgal is among the dishes now made from it. Lee et al. published a 1993 series on the use of sea squirt (Halocynthia roretzi) that included the processing and quality of fermented sea squirt.
