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.
61 ferments from United Kingdom, with how each is made.
61 entries listed here.
| Ferment | Kind | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Anchovy essence | Sauces and condiments | 12 months | |||
| Birch sap wine | Alcoholic drinks | 24 h – 3 days | |||
| Bog butter | Fermented milk | 0 min – 200 years | 0 % | ||
| Bonchester Cheese PDO | Cheese | 6–12 days | 11 °C | ||
| Buxton Blue PDO | Cheese | 28 days – 2.3 months | 8–14 °C | 0.3 % | |
| Caerphilly | Cheese | 10 days – 6 months | 10–12 °C | 1 % | |
| Cheshire | Cheese | 3–10 months | 16–18 °C | ||
| Cider (apple) | Alcoholic drinks | at least 42 days | 3.3–4 | ||
| Derby / Sage Derby | Cheese | 30 days – 4 months | 16 °C | ||
| Dorset Blue Vinny PGI | Cheese | 2.8–4.6 months | |||
| Double Gloucester | Cheese | at least 6 months | 16 °C | ||
| Dovedale Cheese PDO | Cheese | 2–4 % | 5–6 | ||
| Dunlop | Cheese | 6–18 months | 5.2–5.4 | ||
| Exmoor Blue Cheese (Exmoor Jersey Blue) | Cheese | 21–42 days | |||
| Ginger beer (brewed, ginger-beer plant or ginger bug) | Alcoholic drinks | 4 days | 2.9 | ||
| Gorwydd Caerphilly | Cheese | 42 days – 2 months | |||
| Greek strained yoghurt (strangisto) | Fermented milk | 6–10 h | 42–46 °C | ||
| Ice wine (Eiswein, icewine) | Alcoholic drinks | at least 30 days | 15–17 °C | 4 | |
| Lancashire (Beacon Fell PDO) | Cheese | at least 21 days | 16 °C | 2.5 % | |
| Montgomery's Cheddar and the Artisan Somerset Cheddar Presidium | Cheese | 11 months – 2 years | |||
| Mushroom ketchup (18th-century English) | Sauces and condiments | 1 min – 12 h | |||
| Mycoprotein (Quorn) | Other | 28–42 days | |||
| Non-grape fruit wines (cherry, sour-cherry, elderberry, mulberry, pomegranate, plum, pineapple) | Alcoholic drinks | 2–12 months | 3.4–3.6 | ||
| Orkney Scottish Island Cheddar | Cheese | 6–18 months | 8–10 °C | 1.6–2.1 % | 5.1–5.4 |
| Perry (poiré) | Alcoholic drinks | at least 12 months | 5–15 °C | ||
| Pomace-water drinks (piquette, lora, ciderkin) | Alcoholic drinks | 24 h – 14 days | 3.3–6 | ||
| Red Leicester | Cheese | 2–12 months | 16 °C | 2 % | |
| Single Gloucester PDO | Cheese | 2 months | |||
| Staffordshire Cheese | Cheese | 14 days – 12 months | 7–10 °C | 2.5 % | |
| Stilton | Cheese | 42 days – 2.8 months | 6 | ||
| Stinky eggs (aged salmon roe) | Fish and seafood | 10 min | |||
| Swaledale (Swaledale Ewes' Cheese PDO) | Cheese | 21–28 days | 5 °C | ||
| Teviotdale Cheese PGI | Cheese | 15 days | |||
| West Country Farmhouse Cheddar PDO | Cheese | at least 9 months | |||
| Worcestershire sauce | Sauces and condiments | 12 months – 2 years | 2.3–3.8 % | 3–3.9 | |
| Yorkshire Wensleydale PGI | Cheese | 14 days – 12 months | up to 2.2 % | 4.4–5.4 | |
| Baron Bigod | Cheese | up to 56 days | |||
| Beenleigh Blue | Cheese | ||||
| Bees wine (beer bees, Californian bees) | Alcoholic drinks | 7 days | |||
| Berkswell | Cheese | 3–5 months | |||
| Caboc | Cheese | up to 6 months | |||
| Clabber / bonny clabber | Fermented milk | ||||
| Cornish Blue | Cheese | 2.8–3.2 months | |||
| Cornish Yarg | Cheese | up to 35 days | |||
| Crowdie | Cheese | ||||
| Ginger wine (English) | Alcoholic drinks | 14 days | |||
| Innes Log | Cheese | ||||
| Isle of Mull Cheddar | Cheese | 9 months | |||
| Lanark Blue | Cheese | 3 months | |||
| Lincolnshire Poacher | Cheese | 18 months | |||
| Llymru (North Welsh sour oatmeal flummery) | Cereals and bread | 3–4 days | |||
| Perl Las | Cheese | ||||
| Plum jerkum | Alcoholic drinks | at least 6 months | |||
| Shropshire Blue | Cheese | ||||
| Sour oat jellies (Scottish sowans and Russian oat kissel) | Cereals and bread | 24 h – 7 days | |||
| Sparkenhoe Red Leicester | Cheese | 6–14 months | 11 °C | ||
| Stichelton | Cheese | 14 days | 13 °C | ||
| Stinking Bishop | Cheese | ||||
| Sýra and blanda (Icelandic fermented whey and whey drink) | Fermented milk | at least 12 months | |||
| Tätmjölk (butterwort-started ropy milk) | Fermented milk | ||||
| Tunworth | Cheese | 42 days |
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
