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 Nepal, Sikkim and Darjeeling
Sinki is radish root that is wilted, shredded and fermented with no salt, in a sealed jar or a clay-lined pit, until lactic bacteria make it sour. The sour shreds are then sun-dried, and the dry sinki keeps for a long time as a base for soup and pickle.
| Fresh radish roots | Wilted in the sun, then shredded[fao134] |
| No salt | Sinki is a non-salted ferment[s1] |
Total time across the recorded steps: 13 days – 3.1 months
What changes: Fresh radish roots wilt in the sun
Output: wilted roots.
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
Sinki is radish root that is wilted, shredded and fermented with no salt, in a sealed jar or a clay-lined pit, until lactic bacteria make it sour. The sour shreds are then sun-dried, and the dry sinki keeps for a long time as a base for soup and pickle. Made in 6 steps over 13 days – 3.1 months. The longest step, ferment, takes 12 days – 3 months (Tamang J.P. and Sarkar P.K. 1993) and runs at 30 °C (Tamang J.P. and Sarkar P.K. 1993). Lactobacillus plantarum, the dominant species, found in every one of 40 samples and Lactobacillus brevis, also found in every sample do most of the fermenting.
| Main step | 12 days – 3 monthsMeasured[s1][fao134] | Ferment |
|---|---|---|
| Temperature | 30 °CMeasured[s1] | Ferment |
| Acidity | pH 6.7 → 3.3Measured[s1][fao134] | Ferment |
Sinki uses no salt at all, unlike most vegetable ferments. It relies on a fast drop in pH and then drying to keep, as gundruk does with leaves.
With no salt, safety depends on souring fast; the pH fell from 6.7 to 3.3 under the optimized conditions. Drying the sour shreds then keeps them stable. Souring below pH 4.6 is what holds back Clostridium botulinum in a sealed jar or pit. The 3.3 figure comes from the jar method, and the sources we read give no pH for the pit. Snyder et al. say a vegetable ferment that fails to reach below pH 4.6 should be discarded, and that in some low-salt ferments the pH can rise back above 4.6. CDC says the toxin cannot be seen, smelled or tasted, so taste is no test of safety.
Every number is labelled with how it is known. How this atlas is made
FAO's 1998 bulletin calls sinki one of the most popular pickles in Nepal and says it is eaten in India, Nepal and parts of Bhutan. It records two ways of making it, a jar method and a clay-lined pit method (citing Karki 1986) (Battcock and Azam-Ali 1998).
.jpg){kind=link}