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.
Vinegar from Northern China
A 6th-century Qimin Yaoshu vinegar of wheat yi starter soaked in water, with twice-steamed glutinous millet added all at once and stirred to a gruel. It is stirred once on days 7, 14 and 21 and is very ripe after one month. Two variants follow it in the text, and all three are pressed in a hair bag in the 10th month.
| Wheat yi starter (麥䴷)1 dou (斗) | Soaked in the measured water first, then broken up finely with no lumps[qmys-ws] |
| Water1 dan (石) | [qmys-ws] |
| Glutinous millet (秫米), washed clean and steamed twice (再餾)3 dou | Sticky proso millet (黏黍米) serves when there is no glutinous millet[qmys-ws] |
| Starter | koji/qu/mold-starter (wheat yi) |
Total time across the recorded steps: 30 days
What changes: The wheat starter soaks in the measured water in the jar
Output: soaked starter.
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
A 6th-century Qimin Yaoshu vinegar of wheat yi starter soaked in water, with twice-steamed glutinous millet added all at once and stirred to a gruel. It is stirred once on days 7, 14 and 21 and is very ripe after one month. Two variants follow it in the text, and all three are pressed in a hair bag in the 10th month. Made in 5 steps over 30 days. The longest step, ferment under silk floss, stirring on days 7, 14 and 21, takes 30 days (Jia Sixie 2026). Saccharomyces sp. and Acetobacter pasteurianus do most of the fermenting.
| Main step | 30 daysReported[qmys-ws] | Ferment under silk floss, stirring on days 7, 14 and 21 |
|---|
Unlike the great vinegar, the starter is soaked first and the steamed millet is stirred in hard to a gruel. It uses far more water to starter (1 dan to 1 dou, against 3 dou to 1 dou), and the brew is pressed in a hair bag instead of being ladled off.
The text's own rules are that the rice-washing water is poured away so dogs and rats cannot get at it, and that no one may eat the steamed millet [qmys-ws].
Every number is labelled with how it is known. How this atlas is made
Qimin Yaoshu (6th century, Jia Sixie), juan 8, ch. 71 作酢法, 秫米神酢法 and its two 又法 variants. The Siku edition says "two kinds" where the Wikisource base text says "three kinds" are pressed, and the end rather than the middle of the 10th month [qmys-ws, qmys-siku].
