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 Korea
Saeu-jeot is a salted shrimp jeotgal that had the highest production in South Korea in 2020 (Lee 2024). Tiny Acetes shrimp are packed with salt, about 75 parts shrimp to 25 parts salt, and fermented cool for weeks to months while salt-loving bacteria take over and amino acids build up. It is used mainly to season kimchi and kkakdugi and to season stews (Encyclopedia of Korean Culture).
| Raw shrimp (Acetes japonicus)75 parts by weight | Graded by quality before salting[lee2024] |
| Sea salt25 parts by weight | [lee2024] |
Total time across the recorded steps: 3.3 months – 6.5 months
What changes: Solar salt is packed with the fresh shrimp
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
Saeu-jeot is a salted shrimp jeotgal that had the highest production in South Korea in 2020 (Lee 2024). Tiny Acetes shrimp are packed with salt, about 75 parts shrimp to 25 parts salt, and fermented cool for weeks to months while salt-loving bacteria take over and amino acids build up. It is used mainly to season kimchi and kkakdugi and to season stews (Encyclopedia of Korean Culture). Made in 4 steps over 3.3 months – 6.5 months. The longest step, main fermentation, takes 2.3–3.5 months (Lee H 2024). Salt is 20–32 % (Lee H 2024). Salinivibrio, then Staphylococcus and Staphylococcus and Halomonas do most of the fermenting.
| Main step | 2.3–3.5 monthsMeasured[lee2024][lee2014] | Main fermentation |
|---|---|---|
| Temperature | 13–17 °CReported[lee2014][lee2024] | Early phase |
| Salt | 20–32 %Reported[lee2024][lee2014] | Salt the fresh shrimp |
| Acidity | pH 6.7Measured[lee2014] | Main fermentation |
Saeu-jeot is a whole-shrimp jeotgal eaten while the shrimp still hold their shape, not a liquefied sauce like aekjeot. The salt level steers which bacteria take over, and one lab study suggests 24–28 % for a safe, tasty result.
One lab study at 15 °C, which tracked the bacteria by DNA sequencing, suggests 24–28 % salt may suit safe, tasty saeu-jeot, and its authors call for more study of food safety. At 32 % salt the starting genera stayed dominant to the end; they include Vibrio and may include potentially pathogenic strains. At 20–24 % Halanaerobium made off-flavours after 30–80 days. Korea limits histamine in salt-fermented fish to 200 mg/kg or less. In one producer's tunnel-fermented saeu-jeot no histamine was found and Vibrio and S. aureus stayed below the detection limit, though cadaverine, another biogenic amine, appeared from week 4 or 5 and reached 83 mg/kg in the special grade (43 mg/kg in the general grade).
Hazards the sources name: Vibrio (a dominant genus at the start and still dominant at 32 % salt, by DNA sequencing; by culture, below the detection limit in one producer's tunnel-fermented saeu-jeot).
Every number is labelled with how it is known. How this atlas is made
In the Joseon period so many shrimp were caught that jeot was made from them and eaten nationwide. The Nanho eomokji records fishing boats carrying jars and salt so that shrimp were salted on board as they were caught, and the Sejong Sillok records baekha-jeot and jaha-jeot sent as tribute to Ming China. A 1987 survey of 142 Korean districts recorded 145 kinds of jeotgal, with sea shrimp among the crustaceans used along the western coast.
_jeotgal_(Caridea)_3.jpg){kind=link}