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 Fukube
Rakkyo bulbs are salted heavily for about two weeks, which sets off a lactic fermentation, then soaked to draw out most of the salt and sealed in sweet vinegar. The quicker kantan-zuke skips the salting and fermentation and has to be kept in the fridge.
| Rakkyo bulbs4 kg | [maff-rakkyo-tottori] |
| Salt1.2 kg | [maff-rakkyo-tottori] |
| Rakkyo vinegar (ready-mixed sweet vinegar)1.8 L | [maff-rakkyo-tottori] |
| Rock sugar1 kg | [maff-rakkyo-tottori] |
| Red chillies, seededAbout 8 small | [maff-rakkyo-tottori] |
Total time across the recorded steps: 10 days – 14 days
What changes: Starting material: freshly dug rakkyo bulbs, washed
Output: washed rakkyo bulbs.
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
Rakkyo bulbs are salted heavily for about two weeks, which sets off a lactic fermentation, then soaked to draw out most of the salt and sealed in sweet vinegar. The quicker kantan-zuke skips the salting and fermentation and has to be kept in the fridge. Made in 5 steps over 10 days – 14 days. The longest step, salt and ferment (honzuke), takes 10–14 days (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). Salt is 30 % (MAFF うちの郷土料理 (Our Regional Cuisines) 2026). In a commercial fermented rakkyo pickle from Momoya Co., not this recipe, Lactiplantibacillus plantarum N14 was added as the starter culture does most of the fermenting.
| Main step | 10–14 daysReported[maff-rakkyo-tottori] | Salt and ferment (honzuke) |
|---|---|---|
| Salt | 30 %Reported[maff-rakkyo-tottori] | Salt and ferment (honzuke) |
The honzuke method ferments the bulbs in heavy salt before they are desalted and put into vinegar. The quick kantan-zuke goes straight into vinegar with no fermentation.
Kantan-zuke, which is not salted or fermented, has to be kept in the fridge.
Every number is labelled with how it is known. How this atlas is made
Rakkyo is said to have come to Tottori in the Edo period. Large-scale growing began after an industrial cooperative (sangyō kumiai) was set up in the early Taishō era and sprinkler irrigation came in, and salting and seasoning began around 1965, when farm cooperatives took up processing to steady prices. Tottori sand-dune rakkyo was registered as a Japanese GI in 2016.
