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 Korea
Mugeunji is cabbage kimchi kept cold for many months, often a year or more, until it is very sour and most of its sugar is gone. One study found commercial mugeunji saltier than ordinary cabbage kimchi; traditional mugeunji is said to be salted more to stop softening on long storage (Hur 2015). Another study of commercial products found no significant difference in salinity (Lee 2023).
| Baechu (napa cabbage) kimchi, the kimchi that is aged | The paper compares mugeunji with commercial baechu kimchi[hur2015] |
| Extra salt, 1–1.5 % more than ordinary kimchi | An earlier study quoted in the paper says traditional mugeunji is made this much saltier to stop softening on long storage[hur2015] |
Total time across the recorded steps: 11 months – 3 years
What changes: Cabbage kimchi is made saltier than usual so it stays firm through a long ageing
The study's own survey of six commercial products, not a recipe. Output: salty cabbage kimchi.
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
Mugeunji is cabbage kimchi kept cold for many months, often a year or more, until it is very sour and most of its sugar is gone. One study found commercial mugeunji saltier than ordinary cabbage kimchi; traditional mugeunji is said to be salted more to stop softening on long storage (Hur 2015). Another study of commercial products found no significant difference in salinity (Lee 2023). Made in 4 steps over 11 months – 3 years. The longest step, age cold for months, takes 11 months – 3 years (Ji S.-H 2009) and runs at 5 °C (Ji S.-H 2009). Salt is 2.2 % (Hur S.-W 2015). Lactobacillus species, which rise against Leuconostoc as the kimchi ages from 10 to 46 weeks at 5 °C and Pediococcus inopinatus, generally dominant in long-fermented kimchi do most of the fermenting.
| Main step | 11 months – 3 yearsReported[ji2009][hur2015] | Age cold for months |
|---|---|---|
| Temperature | 5 °CReported[ji2009] | Age cold for months |
| Salt | 2.2 %Measured[hur2015] | Make cabbage kimchi with extra salt |
| Acidity | pH 3.7–4.2Measured[hur2015] | Finished mugeunji |
Mugeunji is not a separate recipe but ordinary cabbage kimchi taken much further. It is made saltier and aged cold for months or years, so it ends far more acid and with less sugar than fresh kimchi.
Commercial mugeunji measured pH 3.69–4.22 (mean 3.96), against a mean of 5.92 for commercial baechu kimchi (Hur 2015).
Every number is labelled with how it is known. How this atlas is made
