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.
1313 ferments from Europe.
54 entries listed here.
| Ferment | Kind | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Ant yoghurt | Fermented milk | 26 h | 5 | ||
| Beli sir (Serbian white brined cheese) | Cheese | 30 days – 2 months | 14–16 °C | 12 % | |
| Boza | Soft drinks | 24 h | 25 °C | 6.1 → 3.5 | |
| Brânză de Măgura | Cheese | at least 30 days | 12–16 °C | 8–12 % | |
| Brînză de Popeasca | Cheese | at least 30 days | 5–7 % | ||
| Bulgarian white brined sirene (Bulgarsko byalo salamureno sirene PDO) | Cheese | 45 days – 2 months | 10–14 °C | 18–22 % | 4.2–4.4 |
| Džiugas | Cheese | 12 months – 10 years | up to 10 °C | 18–22 % | 4.5–5.4 |
| Fermented soymilk (soy yogurt) — boundary | Soy and legumes | 12–24 h | 4 °C | 4.5 | |
| Gornooryahovski sudzhuk PGI | Meat | 10–20 days | 15–18 °C | up to 4.5 % | 5.1–6 |
| Hákarl | Fish and seafood | 42 days – 2.8 months | -3–20 °C | 6 → 8.9 | |
| Ħobż tal-Malti (Maltese bread) | Cereals and bread | 3 h | |||
| Jāņu siers TSG | Cheese | at least 1 h | |||
| Kæst skata | Fish and seafood | 9–21 days | 6.6 → 9.27 | ||
| Kajmak (Balkan clotted cream, fresh and ripened) | Fermented milk | up to 30 days | 4–18 °C | 0.5–0.6 % | 4.9 → 4.53 |
| Kashkaval / Kaşar | Cheese | 55 days – 6 months | 8–12 °C | 5.2–5.4 | |
| Kiselo mlyako (Bulgarian yoghurt) | Fermented milk | 2 h | 2–20 °C | 4.2–4.4 | |
| Latvian scalded rye bread (rupjmaize) | Cereals and bread | 12 h – 2 days | 28–32 °C | 6.4 → 3.59 | |
| Lietuviškas varškės sūris PGI | Cheese | 12 h | 28 °C | at least 4.3 | |
| Livanjski sir PGI | Cheese | at least 2 months | 13–16 °C | 18–22 % | |
| Lukanka Panagyurska TSG | Meat | 2–3 days | 8–24 °C | 2.3 % | |
| Majevički dimljeni sir Zarac | Cheese | at least 3 days | up to 2 % | 3.8–4 | |
| Mavrovo mountain-pasture kashkaval (Galichki kashkaval) | Cheese | 45 min | 38 °C | 2.3 % | 5.5 → 5.28 |
| Njeguški sir | Cheese | 30 days | 0.7–1.8 % | 4.4–4.8 | |
| Pirotski kačkavalj | Cheese | 10–15 days | 25 °C | ||
| Pljevaljski sir | Cheese | at least 15 days | 15–25 °C | ||
| Ræst kjøt | Meat | 3–5 months | |||
| Ræstur fiskur | Fish and seafood | 14–21 days | |||
| Repovački sir | Cheese | at least 2 months | up to 3 % | ||
| Şalgam suyu | Soft drinks | 8 days | 15–35 °C | 3.3–3.8 | |
| Salinātā rudzu rupjmaize (Latvian scalded rye bread, TSG) | Cereals and bread | 12–24 h | 63–68 °C → 28 °C | ||
| Shanklish | Cheese | up to 12 months | 4–6 % | ||
| Shōyu no mi (soy-sauce 'fruit' — koji moromi relish) | Soy and legumes | at least 30 days | 60 °C | ||
| Sjenički sir (Sjenica cheese) | Cheese | 30 days – 7 months | 1.8–5.2 % | 3.7–4.7 | |
| Sõir PGI | Cheese | 24 h | |||
| Súrmjólk | Fermented milk | 0.3–30 min | 62–78 °C | ||
| Súrsaðir hrútspungar (and súrmatur) | Meat | 3–6 months | 4–4.4 | ||
| Travnički / Vlašićki sir | Cheese | at least 30 days | up to 5 % | ||
| Upcycled ferments (okara tempeh, oncom, koji-mould okara) | Soy and legumes | 24 h – 3 days | 30 °C | ||
| Urdă | Cheese | 8 h | 19–21 °C | 5.2–5.4 | |
| Žemaitiškas kastinys | Fermented milk | 1–1.5 % | |||
| Zlatarski sir (Zlatar cheese) | Cheese | at least 30 days | 20–25 °C → 10 °C | up to 3 % | at least 4.5 |
| Homoljski sir (ovčiji, kozji, kravlji) | Cheese | 30 days – 3 months | 5.4 % | 4.7 | |
| Keptinis alus (Lithuanian baked beer) | Alcoholic drinks | 3 h | 280–300 °C | ||
| Midus (Lithuanian mead) | Alcoholic drinks | 3–6 months | 5–18 °C | ||
| Cherni Vit green cheese | Cheese | up to 2 years | |||
| Ftira (Maltese flattened sourdough bread) | Cereals and bread | 20 min | |||
| Garnatálg | Meat | ||||
| Gjizë | Cheese | 5–6 h | |||
| Gravlax (historical buried form) | Fish and seafood | ||||
| Qatiq / katyk | Fermented milk | 6–10 h | |||
| Ræst grind and ræstur fuglur (historical) | Meat | ||||
| Salcë shakulli (yogurt cream in a hide sack) | Fermented milk | 6 months | |||
| Skābputra (Latvian sour barley porridge) | Cereals and bread | ||||
| Traditional churn buttermilk (Europe) | Fermented milk |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
