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 sauces, pastes, fermented whole fish and shellfish, from garum to surströmming.
260 entries listed here, page 1 of 4.
| Ferment | Region | Main step | Temperature | Salt | pH |
|---|---|---|---|---|---|
| Adjuevan | Côte d'Ivoire | 56 days | 4–30 °C | 20–35 % | |
| Anchoas del Cantábrico (salt-ripened anchovies) | Spain | 4–18 months | 20 °C | 3–5 % | 5.2–5.3 |
| Bagoong alamang | Philippines | 28 days | 14–33 % | ||
| Bagoong isda (and monamon, terong, dilis) | Philippines | 30 days – 3 months | 40 °C | 22–25 % | 5.9 |
| Bakasang | Indonesia | 4.8 days | 32.9 °C | 20–30 % | 5.7–6.7 |
| Balao-balao | Philippines | 7–10 days | 28 °C | 20 % | 7.5 → 3.8 |
| Barrel-salted herring (matured) | Netherlands | 7–31 days | 2–4 °C | 10–22 % | |
| Bekasam | Indonesia | 4–14 days | 28–34 °C | 3 % | |
| Belacan | Malaysia | 21 days – 2 months | at least 15 % | 7.2–7.8 | |
| Bottarga | Mediterranean | 5–7 days | 20 °C | ||
| Burong isda | Philippines | 7 days | 26–29 °C | 2–10 % | up to 4 |
| Chamge jeot | Korea, inland rivers and rice fields | 15 days – 5 months | |||
| Changnan-jeot | Korea: the east coast | 3 months | 15 °C | 3 % | |
| Chouguiyu | China | 7–12 days | 8–16 °C | 6 % | 6.8 → 6.58 |
| Cincalok | Malaysia | 3–6 days | 4 % | 5.3 | |
| Dagaa (Uganda) | Uganda | 3–5 days | |||
| Damin ngapi | Lower Myanmar | 3.5 days | 30–40 % | ||
| Dipori jeot | Korea, south coast | at least 6 months | 20–30 % | ||
| Djege and djadan | Mali | 3–7 days | |||
| Dwemi jeot | Korea | 12 months | 6.4 | ||
| Echizen shio-uni | Japan | 12 months – 3 years | |||
| Fessikh | Egypt, Sudan, Gaza | 7 days – 12 months | 18–20 °C | 25 % | 6.1–8.1 |
| Fish jiang (作魚醬法) and its variants | Northern China | 14 days | |||
| Fugu no ko nukazuke | Japan | 6–18 months | 30 % | ||
| Funazushi | Japan | at least 6 months | 2–5 % | ||
| Galchi saekki jeot | Korea | 2–3 months | 15 °C | ||
| Galchi-sokjeot | South Korea: Jeju, the main hairtail ground. The Encyclopedia of Korean Culture lists it for both Gyeongsang and Jeolla. | 30 days | 10 °C | 25 % | 5.7–6 |
| Gejang (ganjang-gejang) | Korea | 2–4 days | |||
| Geuujeot | South Korea | 2 months | 10 °C | 13–25 % | 5.9–6 |
| Gosai-zuke (Ibaraki salted saury and daikon) | Japan | 14–30 days | 20 % | ||
| Guedj | Senegal, the Gambia | 3–7 days | 6.8–7.5 | ||
| Guinamos / ginamos | Philippines | 45 days | 20–25 °C | 17–20 % | |
| Gulbi | South Korea | 3–25 days | 20–30 % | ||
| Gwangcheon togul saeujeot (cave-aged salted shrimp) | South Korea | 2.3 months | 13–17 °C | 25 % | 6.4 → 6.73 |
| Gyagawere / Adjonfa | Côte d'Ivoire | 2–7 days | 7–19 % | ||
| Hákarl | Iceland | 42 days – 2.8 months | -3–20 °C | 6 → 8.9 | |
| Hatahata-zushi | Japan | 10 days – 2 months | 5–10 °C | 4.4–4.9 | |
| Hentak | India | 14 days | 6.6 | ||
| Heshiko | Japan | 3–12 months | 25 °C | 13 % | 6.2 → 5.1 |
| Hmyin ngapi (fine-net shrimp paste) | Myanmar | 3–4 months | 20–25 % | ||
| Hoi-kraeng-dorng | Thailand | 4–5 days | |||
| Hoi-ma-laeng-poo-dorng | Thailand | 4–5 days | 12.5 % | ||
| Hoi-siap-dorng | Thailand | 2–3 days | |||
| Hoi-som | Thailand | 3 days | 25 % | ||
| Hongeo (fermented skate) | Korea | 10–30 days | 4–20 °C | ||
| Hwangseogeojeot | South Korea | 3 months – 2 years | 10 °C | 20–25 % | 5.8 |
| Ika no shiokara | Japan | 5–25 days | 5–20 % | ||
| Inasua | Indonesia | 2.8 months | 26–29.8 °C | 20–30 % | 6.7 → 4.91 |
| Izushi (Hokkaido) | Japan | 18–20 days | 5 °C | 6.4 → 4.9 | |
| Jaadi | Sri Lanka | 2–3 months | 14.8–24.6 % | 3.6–5.9 | |
| Jambal roti | Indonesia | 24 h – 2 days | 25–30 % | ||
| Jari-jeot | Korea | 2 months | 20 % | 6.1–6.7 | |
| Jeongeori jeot | Korea | 2–2.6 months | 26–32 °C | 8–20 % | 6 |
| Jeotgal (Korean salted fermented seafood) | Korea. A 1987 survey found 145 kinds, 99 of them in Nambu | at least 6 months | 10 °C | 20–30 % | 5.7–6 |
| Jogijeot (salted yellow croaker) | Korea, west coast and Gyeonggi | at least 3 months | 20 % | ||
| Ka-pi-plaa | Thailand | 15 days – 4 months | 28–30 °C | 27.3–37.7 % | 5.9–7 |
| Kabura-zushi | Japan | 40 days | |||
| Kæst skata | Iceland | 9–21 days | 6.6 → 9.27 | ||
| Kapi | Thailand | 4–6 months | 15–30 % | 6.8–7.6 | |
| Katsuobushi (karebushi, honkarebushi) | Japan | 6 months | 27 °C | ||
| Khem-bak-nat | Thailand | 3 months | 10–15 % | up to 5.5 | |
| Koei-nam | Thailand | 3–7 days | 10 % | ||
| Konka-iwashi | Japan | 6 months | 10–15 % | ||
| Konowata (salted sea-cucumber gut) | Japan | 2–3 days | at least 10 % | ||
| Koobi | Ghana | 2–4 days | at least 15 % | ||
| Kurozukuri | Japan | 24 h – 30 days | 10 °C | 6 % | |
| Kusaya | Japan | 10–20 h | 2.7–11.1 % | ||
| Lakerda | Türkiye | 10–20 days | 3–5 °C | 5 % | 6.9 |
| Lona ilish | Bangladesh | 4–6 months | 0.2 % → 13.65 % | 5.9 → 5.28 | |
| Mắm (Vietnamese fermented fish family) | Vietnam, especially the south | 3 months – 2 years | up to 25 % | ||
| Mắm chua cá sặc | Vietnam | 30 days | 28–30 °C | 10 % | 6.3 → 4.2 |
| Mắm ruốc (Huế) | Vietnam | 6–9 months | 10–12 % | ||
| Mắm tôm chua (Huế) | Vietnam | 12 months | up to 10 % | ||
| Meonggejeot | South Korea, south coast | 45–50 days | 4–6 °C | 5–20 % | |
| Mesolithic pit-fermented fish (Norje Sunnansund) | Norje Sunnansund, Blekinge, southern Sweden | 0 % | |||
| Momone | Ghana | 24 h – 6 days | at least 6 | ||
| Myeolchi-jeot | Korea | up to 2 years | 10 °C | 20–25 % | 6 |
| Myeongnan-jeot | Korea | 15 days | 10 °C | 8 % | |
| Myeongtae-sikhae and Bugeo-sikhae | South Korea and North Korea | 10 days | 20 °C | 0.8 % | 3.8–4.4 |
| Narezushi (Mie, nama-nare) | Japan | 20 days – 3 months | 23.2 % | 5.1 → 4.1 |
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
