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 Indonesia
Pekasam ale-ale is the flesh of the ale-ale clam (Meretrix meretrix) fermented with fine salt and a carbohydrate such as sugar, rice porridge or angkak. Traditionally it is left for three to seven days at room temperature. In a 2025 study the salted flesh was kept for weeks and judged best at 30 to 40 days.
| Fresh ale-ale flesh1 kg | Washed in tap water to remove sand, then soaked about 10 hours until white and fluffy[nofiani2025] |
| Fine salt400 g | [nofiani2025] |
| Granulated sugar200 g | Recipes B and C only[nofiani2025] |
| Garlic powder55 g (recipe B) or 125 g (recipe C) | Added to cut the fishy smell; recipe C scored best overall[nofiani2025] |
| Starter | spontaneous |
Total time across the recorded steps: 33 days – 47 days
What changes: Washed clam flesh soaks until it turns white and fluffy
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
Pekasam ale-ale is the flesh of the ale-ale clam (Meretrix meretrix) fermented with fine salt and a carbohydrate such as sugar, rice porridge or angkak. Traditionally it is left for three to seven days at room temperature. In a 2025 study the salted flesh was kept for weeks and judged best at 30 to 40 days. Made in 4 steps over 33 days – 47 days. The longest step, mature and store (2025 study, recipe C), takes 30–40 days (Nofiani R 2025). Pediococcus and Enterococcus and Enterococcus, Pediococcus and Streptococcus dominant in the 2025 recipes do most of the fermenting.
| Main step | 30–40 daysReported[nofiani2025] | Mature and store (2025 study, recipe C) |
|---|---|---|
| Acidity | pH 3.9–5.4Measured[nofiani2025] | Mature and store (2025 study, recipe C) |
Pekasam ale-ale uses clam meat instead of fish, and sugar, rice porridge or angkak instead of the roasted rice used in Malay fish pekasam. It is very heavily salted for its short traditional ferment.
In the 2025 study total volatile base nitrogen stayed below the 200 mg N/100 g limit the authors use for fermented fish in every recipe up to day 70 (highest 101.83 mg N/100 g, recipe C), and none of the bacteria it tested for was found (Bacillus cereus, Clostridium perfringens, Enterobacteriaceae, Listeria monocytogenes, Staphylococcus aureus). It did not test for Clostridium botulinum. The authors note that a pH below 5 inhibits most contaminating bacteria (Nofiani et al. 2025), but WHO says C. botulinum will not grow below pH 4.6, and it names fermented fish and homemade fermented foods as botulism sources. Recipe A reached pH 5.4 on day 40, so acid alone cannot be relied on here. These results cover only recipes with 400 g salt per kg of flesh; a lighter-salted batch kept at room temperature is untested.
Every number is labelled with how it is known. How this atlas is made
Nofiani and colleagues (2025) cite an earlier description (Nofiani et al. 2010) of pekasam ale-ale as clam flesh fermented with salt and rice porridge or angkak for seven days at room temperature. The authors note that the traditional product has a fishy odour, by the Ketapang community's own account, and that its shelf life was unknown.
