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 Nara City and all of Nara Prefecture, Japan
Narazuke is vegetables, above all shirouri melon, first soaked in salt and then buried again and again in sake lees, for anything from three months to a year and a half. Salt leaves the vegetable while alcohol and flavour go in, and in two Nara factories an ethanol-loving lactic bacterium ferments it as it turns dark amber.
| Shirouri melon or other vegetables | [maff-narazuke] |
| Saturated salt water | For the first salting[yoshioka2025] |
| Aged sake lees (sake kasu) | Richer in flavour than new lees and over 8 % ethanol; lees from the later embeddings are reused for the earlier ones in the next batch[yoshioka2025] |
| Starter | other: the study predicts the lactic bacterium comes from the factory air or from the sake lees of the previous batch |
Total time across the recorded steps: 7.1 months – 22 months
What changes: Melons and other vegetables soak in saturated brine and lose water
Output: salted vegetables.
Microbes at work in this step
Zygosaccharomyces yeasts make up over 90 % of fungi in the salted vegetables
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
Narazuke is vegetables, above all shirouri melon, first soaked in salt and then buried again and again in sake lees, for anything from three months to a year and a half. Salt leaves the vegetable while alcohol and flavour go in, and in two Nara factories an ethanol-loving lactic bacterium ferments it as it turns dark amber. Made in 4 steps over 7.1 months – 22 months. The longest step, bury in aged sake lees, again and again, takes 3–18 months (MAFF 2026). Salt is 5–8 % (Yoshioka M 2025). Fructilactobacillus fructivorans, an ethanol-loving lactic bacterium, over 90 % of the bacteria in part-made and 70 % in finished narazuke from two Nara factories does most of the fermenting.
| Main step | 3–18 monthsReported[maff-narazuke][yoshioka2025] | Bury in aged sake lees, again and again |
|---|---|---|
| Temperature | 25 °CReported[yoshioka2025] | Ferment in the lees |
| Salt | 5–8 %Reported[yoshioka2025] | Finish and pack |
Narazuke is soured in a high-alcohol bed. The vegetable is buried again and again in aged sake lees, and in the two Nara factories studied a lactic bacterium that grows better with ethanol than without does the fermenting.
Finished narazuke generally holds 5–8 % NaCl and 6–10 % ethanol, so it is not alcohol-free. The study that gives these figures describes the microbes that tolerate them and reports no test for pathogens.
Every number is labelled with how it is known. How this atlas is made
Wooden tablets from Heijo-kyo, the 8th-century capital, record "kasuzuke". The first lees were the dregs of cloudy doburoku sake. Filtered sake from the Muromachi period made lees common, and the Nara doctor Itoya Sosen sold shirouri pickled in sake lees in the Azuchi-Momoyama and Edo periods.
