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 Aso
Takana-zuke is Kyūshū mustard greens layered in a tub with salt and chilli, trodden or pressed hard and kept under a lid and weight. A light pickle is ready in about 3 days, while a saltier one ferments for half a year or a year into a sour furuzuke. The old pickle is chopped and fried in oil, as in takana-meshi rice.
| Aso takana, freshly picked (Aso recipe)10 kg | [maff-aso] |
| Salt (Aso light pickle)400 g (4 % of the greens) | 6 % for a half-year furuzuke, 8 % for a one-year furuzuke[maff-aso] |
| Chilli (Aso recipe)A little | [maff-aso] |
| Takana (Setaka recipe, for a 10 L tub)6 kg | [maff-setaka] |
| Salt (Setaka recipe)1 kg | [maff-setaka] |
| Chilli (Setaka recipe)50 g powder and 10 pods | [maff-setaka] |
| Turmeric (Setaka recipe, added for storage)100 g | [maff-setaka] |
| Pressing weight (Setaka recipe)15 kg | [maff-setaka] |
Total time across the recorded steps: 6.4 months – 12 months
What changes: Starting material: takana stems snapped off by hand in March and April
The thick stems have a point where they snap, so they are still picked by hand, not machine.
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
Takana-zuke is Kyūshū mustard greens layered in a tub with salt and chilli, trodden or pressed hard and kept under a lid and weight. A light pickle is ready in about 3 days, while a saltier one ferments for half a year or a year into a sour furuzuke. The old pickle is chopped and fried in oil, as in takana-meshi rice. Made in 7 steps over 6.4 months – 12 months. The longest step, long lactic fermentation (furuzuke), takes 6–12 months (MAFF 2026). Salt is 4 % (MAFF 2026).
| Main step | 6–12 monthsReported[maff-aso][maff-setaka] | Long lactic fermentation (furuzuke) |
|---|---|---|
| Salt | 4 %Reported[maff-aso] | Layer with salt and chilli and press hard |
Unlike nozawana-zuke, takana-zuke is a spring pickle of stems snapped off by hand, and it is made at two strengths, a 4 % light pickle and a 6–8 % pickle fermented for months. The Saga okomoji is desalted and fried, which MAFF notes cuts its salt [maff-saga].
The Aso recipe uses salt at 4 % of the greens for the 3-day pickle and 6 % or 8 % for pickles kept 6 months or a year. The brine that rises over the lid is wiped off every 2-3 days and poured away after a week. The Setaka maker presses out the water and stores the pickle with turmeric and chilli under weight. Soaking the old pickle overnight before frying lowers its salt [maff-aso, maff-setaka, maff-saga].
Every number is labelled with how it is known. How this atlas is made
Takana-zuke began to circulate in the Meiji era. A green brought from Sichuan, China was crossed with a local variety to make the large Miike takana, which was trial-grown in the Chikugo region, especially Setaka in Miyama [maff-setaka].
