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.
Kimchi, sauerkraut, pickles and other vegetables soured in salt or brine.
221 entries listed here, page 3 of 3.
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called 咸菜, 鹹菜, 酸咸菜, kiam chai.
Whole heads of large-leaf mustard (da cai) are sun-wilted for a day, salted at about one part salt to ten of mustard, and packed into a jar under stones so they stay in their brine. The sealed jar stands in the sun for about ten days. A sour form uses less salt and cooled rice water.
Also called 菜脯, chhài-pó͘, preserved radish, salted dried radish.
Chhài-pó͘ is salted white radish that has been dried. It is called 菜脯 in Taiwan, Fujian, Chaoshan, Hong Kong and Macau, and goes into omelettes, fried eggs and stir-fries or is eaten with rice balls and congee. The source read gives no times, salt levels or measurements.
Also called 大头菜, 五香大头菜, 大頭菜, datoucai.
Da tou cai is the root of root mustard (Brassica juncea) pickled in salt. It is called a high-salt fermented food, and some Sichuan da tou cai is fermented for 6 to 10 years.
Also called 단무지.
Danmuji is the Korean form of Japanese takuan. In the traditional method, Japanese-type radish is sun-dried until it bends, then buried in salt and rice bran to ferment and mature. Most danmuji sold today is instead steeped in a salt or sugar solution, and some is steeped in a liquid with sweeteners, acids and colour.
Also called Dobrovodské zelí, Dobrovodské kysané zelí.
White or red cabbage of the local Pour varieties is shredded, mixed with salt and caraway only, and tamped into deep pools to ferment for six to eight weeks. Many households around Dobrá Voda buy shredded cabbage and ferment it at home.
Also called 동과저 (冬瓜菹), 동과엄침채, 동과섞박지, 동아섞박지, 동아숙박이, 침동과.
Donggwa kimchi is a family of old Korean kimchi made from wax gourd. An early form, in the Eumsik dimibang of 1670, is wax gourd cured in salt alone; later cookbooks mix the gourd with seasonings and salted fish as seokbakji. No modern study of it was found.
Also called 동지김치.
Dongji kimchi is a Jeju regional kimchi. Korean Wikipedia lists it among the kimchi of Jeju, and no source we read describes how it is made.
Also called 어육김치, 어육침채.
Eoyuk kimchi is a kimchi made by pouring over the vegetables a broth of fish heads and beef boiled together.
Also called 감동젓김치, 곤쟁이젓김치, gonjaengi-jeot kimchi.
Gamdongjeot kimchi is a Seoul and Gyeonggi kimchi seasoned with gamdongjeot, jeot of gonjaengi, tiny mysid shrimp. The Encyclopedia of Korean Culture records gamdong as an old name for gonjaengi, which is caught with very fine nets and made into jeot. No recipe with amounts was found.
Also called 감태지, 감태김치, gamtae kimchi.
Gamtaeji is a winter kimchi of gamtae, a fine green alga (gasi-parae) gathered by hand from the mudflats, washed free of mud, salted the same night and mixed with pre-salted green chillies. It is eaten after a day or two.
Safety: Gamtae spoils fast, so only the day's fresh shoots are used and they are salted that night.
Also called 게국지, 게국지김치, 겟국지, 갯국지, 깨꾹지.
Gegukji is a rough kimchi of outer cabbage leaves left over from kimjang, seasoned with the liquid of gejang made from small crabs instead of jeotgal. Once it has ripened it is boiled as a stew, and it is now better known as that stew.
Also called მჟავე, mzhave.
Cabbage is cut into wedges and layered with beetroot, herbs, garlic and chilli under brine. The beet dyes the brine pink within a day and maroon by the second, and the jar ferments at room temperature with a loose lid until the bubbles stop. The method here rests on one web recipe.
Also called 고구마줄기김치, 고구마순김치, sweet potato stem kimchi.
Goguma-julgi kimchi is made from the peeled leaf stalks of the sweet potato. The stalks are salted lightly and tossed with chilli powder, garlic, jeot and green onion, and they are sometimes eaten at once without fermenting.
Also called 고수김치, coriander kimchi, cilantro kimchi.
Gosu kimchi is a Hwanghae kimchi in which coriander is the main green. The leaves are soaked overnight in cold water to take off their harsh edge, then mixed with radish and cabbage and seasoned with clams or clam, croaker or other jeot. Further south, coriander is added to other kimchi in the belief that it keeps them from turning sour.
Also called 겨자김치, 개자김치.
Gyeoja kimchi is the dictionary name for kimchi tossed with mustard. The mustard is made the Korean way, with seeds soaked, ground and warmed in steam to bring out their bite, then mixed with honey, salt and vinegar.
Also called 해저방 (醢菹方), haejeo.
Haejeo bang is the early 19th-century recipe in Seo Yu-gu's Imwon gyeongje-ji for a rich mixed kimchi. Salted radish with its greens is mixed with cucumber, cabbage, cheonggak seaweed, spices, yellow croaker, jeotgal, abalone, conch and octopus, and abalone shells go into the jar. It is a text-only reconstruction, read here only through a secondary summary.
Also called 咸菜.
Hum choy is a South Chinese pickle of a local leafy vegetable. The leaves are salted and wilted on racks in the sun, packed into earthenware pots, covered with the water left from washing rice, sealed and left to sour for four days. Unopened, it keeps for up to two months.
Also called いぜこみ菜, ゆでこみ菜, すなな漬.
Izekomi-na or yudekomi-na in Niigata and sunana-zuke in Fukui are named as salt-free greens pickles like Kiso's sunki, and are now hardly made. No account of how they are made was found, so this entry records only their names and their kinship with sunki.
Also called 톳김치, 귤물김치, 갓물김치, 꽃대김치.
This entry groups four kimchi that Korean Wikipedia lists for Jeju Island, made from hijiki seaweed, tangerine, mustard leaf and flower stalks. Only their names and region were found; the ingredients are read from the names and no method was found.
Also called 젓국지, 열젓국지, 젓무법.
Jeotgukji is a kimchi with a broth made by stirring jeotguk, the liquid of salted fish, usually yellow croaker, into cold water and pouring it over the vegetables. Korean Wikipedia lists it among the regional kimchi of Chungcheong. No source read gives amounts or times.
Also called 醬瓜, 醬瓜仔, jiang gua, jiangua, Taiwanese pickled cucumber.
Jiang-gua (fermented cucumbers) is a popular traditional fermented food in Taiwan. A 2012 study isolated 103 lactic acid bacteria from jiang-gua samples and raw cucumbers. Samples made without soy sauce were dominated by Weissella cibaria and Leuconostoc lactis, and soy-sauce samples by Lactobacillus pentosus and L. plantarum.
Also called 짠지, 무짠지, 무수짠지, 짠무김치, jjanji, mu jjanji.
Jjanji is whole radish, or sometimes cabbage or cucumber, salted very hard in a jar under a stone at kimjang and left until the kimjang kimchi runs out in spring. It is desalted before eating, sliced and floated in cold water or dressed like a fresh salad.
Also called 조강법 (糟薑法), 조산법 (糟蒜法), 조가법 (糟茄法), lees ginger, lees garlic, lees eggplant.
Joseon cookbooks list three wine-lees pickles, of ginger, garlic and eggplant, each named with the character 糟 (lees). The vegetable is buried in salted wine lees (jigemi) in a crock. Each appears once in the cookbooks reviewed by Lee and Lee (1990); no method text was read, so this is a text-only outline.
Also called ჯონჯოლი, Colchis bladdernut, Staphylea colchica pickle.
Jonjoli is the Colchis bladdernut, a Caucasian shrub whose unopened flower buds are picked in May and pickled. In the old way the buds were taken off the stems in a single day, packed tightly into a bowl under salt water and kept for winter. Today they are usually dropped into boiling salt water and jarred in salt water with vinegar, which keeps their golden colour.
Kachin households sour bamboo shoots by burying them in the ground without air and digging them up months later. The only record found is a Jinghpaw-language oral recording in the PARADISEC archive, so the timing below is unconfirmed.
Also called からし漬け, karashizuke.
Karashi-zuke is a vegetable, most often autumn eggplant, first salted in brine and then packed into a bed of developed mustard mixed with koji and sake. The lid is sealed and the pickle is eaten after about a month. The sources read give a household method only.
Also called 소김치, 푸새김치, 늦김치, 지레김치, 독김치, 쪽김치.
A set of kimchi names that describe when or how a kimchi is made rather than what goes in it. Jirae kimchi is a small batch made to eat before the kimjang kimchi ripens, and neut-gimchi is made with little seasoning, more salt and no jeot so that it lasts into spring. Others name a kimchi that is unsalted, unripe, cut into pieces or kept in a large jar.
Also called 金婚漬, 金婚漬け, きんこづけ, kinkonzuke, kinkozuke, golden-wedding pickle.
Kinkon-zuke is a shirouri melon, hollowed and salted, then stuffed with salted carrot, burdock and cucumber rolled tightly in kombu. The stuffed melons are laid in a barrel under miso, or in moromi, and left to age for a long time. Cut across, the amber melon shows the vegetables like a flower or a family crest.
Safety: Low-salt versions are now sold; the sources give no salt or pH figures. Warabi, an occasional filling, is bracken fern, which contains the carcinogen ptaquiloside. Kim 2023 advises boiling soaked dried bracken for at least 20 minutes. That cut ptaquiloside by a median of about 96 %. At average daily intake, the study rated boiled bracken as safe at the median ptaquiloside level, not at the highest level it found. It did not test salting or miso ageing, so do not count on them to remove it.
Also called 오이깍두기, 외깍두기, 조개깍두기, 채깍두기, 배추통깍두기.
Early 20th-century Korean cookbooks give kkakdugi made from much more than cubed radish, including cucumber, clams with cabbage hearts, julienned radish and whole stuffed cabbage. The pieces are briefly salted and tossed with chilli and shrimp jeot, and the court-style cucumber kind is packed in a crock under cabbage leaves and a stone. This is a text-only reconstruction from the cookbooks; they give no times or amounts.
Also called 꺼먹지.
Kkeomeokji is leftover radish greens salted heavily, pressed and aged for six months or more until they turn black, the colour its name refers to. It is desalted and cooked before eating. Only a one-line summary of the method was found.
Also called Knieperkohl, Knieperkahl, Kniperkol, Surn Hansen.
Knieperkohl is a sour dish of the Prignitz made from white cabbage, blue marrow-stem kale (or red cabbage leaves) and curly kale, with vine and cherry leaves. The leaves are boiled, pressed, salted and layered in stoneware pots to sour for four to ten weeks.
Also called 콩밭무우김치, 콩밭무김치.
Kongbat-mu kimchi is named in one Korean cookbook reviewed by Lee and Lee (1990). The name means radish from the bean field, which suggests small radishes grown between soybean rows and pickled with their tops; no method text was found.
Also called 콩나물김치, 녹두장음침채, bean sprout kimchi.
Kongnamul kimchi is a kimchi of soybean sprouts, named in two cookbooks reviewed by Lee and Lee (1990), with a mung-bean-sprout version named in one. Soybean sprouts grow in about a week, so they were a fresh green in winter; no method text for the kimchi was found.
Also called kovászos uborka, leavened pickles, bread pickles.
Kovászos uborka is Hungary's summer cucumber pickle, made without vinegar. Slit cucumbers are packed in a glass jar with dill and garlic, covered with salted water and topped with a slice of bread, then left somewhere warm or in the sun for a few days. The bread is the "kovász" (leaven), and the pickle sours by lactic fermentation.
Also called มะเขือตอแหลดอง, fermented garden eggplant.
Ma-keua-dtor-laer-dorng is young garden eggplant, whole or cut in pieces, mixed with about a cup of salt per kilogram and closed in a jar in a sunny place. The card lists only eggplant and salt. In 3 days it turns light green, salty and sour.
Also called มะเขือเปราะดอง, ma-keua-dorng, pickled young garden eggplant.
Ma-keua-proh-dorng is young Thai eggplant slit into 6 to 8 joined sections and covered with salt, sugar, a little vinegar and rice-wash water. The tightly closed jar stands in the sun for 2 days until the eggplant turns sour. It keeps about a week.
Also called 松阪赤菜, 朝熊小菜の漬物, 高菜漬け (熊野), 日野菜漬け.
Mie has many local vegetable pickles, and the basic method is salting the vegetable. They include Matsusaka akana, a red-purple turnip revived in 2001, Asama kona greens grown soft by frost on Mount Asama, and Kumano red-shiso takana salted with salt alone.
Also called မုန်ညင်းချဉ်, mon nyin jin, mohn-hnyin gyin, sour mustard green.
Mohnyin tjin, "sour mustard green", is mostly white radish leaves with mustard greens, carrot, leek bulbs, ginger and garlic chives, pickled with glutinous rice, rice wine, chilli, spices and cane sugar. It is a standard condiment for Shan noodle dishes, and fermented mustard is eaten at breakfast in place of a noodle sauce.
Radish, carrot and other vegetables are cut into a fermentation pot with congee, or rice water, and a little salt, and left for a day or two. Market samples measured about pH 3.5.
Also called น้ำผัก, nam pak.
Nam phak is a Lanna ferment of Chinese cabbage soaked in brine and left for two to three days. Lactic acid bacteria rise sharply within the first day, and the Leuconostoc family is the most abundant group. It is usually eaten as a side dish.
Also called njetim, jegietsang dui, jegietsang.
Njetim and jegietsang dui are black pastes made from fermented mustard leaves by Naga peoples. In the Zeliang method, mustard leaves wither and yellow on a mat in the shade, are pounded and left in jars for about ten days; the juice is then wrung out and boiled down to a thick black paste. The pressed leaves are dried and eaten too.
Safety: The juice is boiled for about 3 hours into a thick paste, which the Zeliang source says keeps edible for more than a year in a tightly capped bamboo mug.
Cassava leaves are left for three or four days to wilt and turn black, then chopped and boiled for about an hour with an alkaline extract of ash from banana skins and palm flowers. Salt, dried fish or meat and acid palm oil finish the dish. The FAO bulletin lists it as a fermented cassava-leaf product.
Safety: Chopping cassava leaves frees hydrocyanic acid, which is toxic. The source says the alkaline ash extract neutralises it, but gives no measurement, and no study we found tested this dish, so do not rely on the ash to make the leaves safe. Keep to the full hour of boiling, and never eat the leaves raw. In FAO's figures for mpondu, another cassava-leaf dish, boiling took the leaves from 68.6 mg/kg to 1.2 after 30 minutes [fao1990]. In ntoba mbodi, a related leaf ferment, cyanide stopped falling once the leaves turned alkaline [kobawila2003].
Also called ผักกาดดองแห้ง, dried pickled mustard greens.
Pak-kaat-dorng-haeng is Thai mustard greens that are salted, fermented and then dried. The greens are kneaded with salt overnight, pressed, sun-dried for a day, fermented in a closed jar in the shade for 5–7 days and dried again on bamboo trays. The JIRCAS card gives a storage life of 4–6 months.
Safety: The JIRCAS card lists a storage life of 4–6 months but gives no pH, salt percentage or test behind it. Its wash and soak before cooking is to remove excess salt and soften the greens, not a safety step [jircas-haeng].
Also called 파래김치.
Green laver (parae), a winter seaweed of the tidal flats, is washed well and mixed with radish strips and seasoning. It is listed in one historical cookbook in a survey of kimchi recipes.
Also called квашеная свёкла, kvashenaya svyokla.
Beetroot is cleaned, sliced and packed in a container with salt, where it ferments. Its high sucrose lets the bacteria make dextrans, which can give the product a slimy texture (FAO, citing Pedersen 1979).
Also called 생강김치.
Saenggang kimchi is a kimchi with ginger (saenggang) as its main ingredient. It is listed in one historical cookbook in a survey of kimchi recipes.
Also called sinnamani.
Sinnamani is a radish ferment of the Gorkha, eaten freshly fermented and sour as a pickle. Sinki, the Gorkha's other radish ferment, is dried.
Also called 수박김치.
Subak kimchi is a summer kimchi of watermelon rind. The green skin is peeled off and the white rind is sliced, salted, seasoned and fermented briefly. A 1990 review of 61 Korean cookbooks found it in only one of them.
Also called 숙깍두기.
Suk-kkakdugi is kkakdugi made from boiled radish cubes, seasoned with jeot broth, chilli, scallion, garlic and ginger and fermented briefly. The 1924 cookbook Joseon Musang Sinsik Yori Jebeop calls it a soft kkakdugi good for the elderly.
Also called achar tandal.
FAO lists tandal achar among the pickled fruits and vegetables of the Indian sub-continent.
Also called ตั้งฉ่าย.
Tang-chai is sun-wilted cabbage cut in 1 cm squares and mixed in an earthen jar with brown sugar, salt, garlic, galangal and a little rice mould. It is sealed for 2 days, then moved to another airtight jar and left in the shade for about 30 days, until it turns brownish yellow. It is used as a seasoning in clear soups and pork noodles.
Tuaithur is a wet, solid, sour fermented bamboo shoot made by the Hmar and Baite peoples of Mizoram and Manipur. It is eaten as a pickle or cooked into curry. Lactic acid bacteria and Bacillus species have been isolated from it.
Also called 우엉김치.
A rare kimchi of burdock root. Korean Wikipedia lists it among Gyeongsang's regional kimchi, and a review of old cookbooks found it in only two. No source read describes how it is made, so the single step below is only a placeholder.
Also called 瓜の鉄砲漬, 鉄砲漬, teppozuke, gun pickle.
A hollowed, salt-stored white melon is desalted for about 2 days, stuffed with green chilli wrapped in shiso leaf and steeped in a boiled and cooled soy, mirin and sake liquid. The liquid is boiled and cooled again each day for 4 to 5 days, and the pickle is ready in about a week. The chilli is the "gunpowder" in the melon "barrel".
Also called kiseli kupus u glavicama, kiselo zelje u glavicama, varză murată, кисело зеле, lakër turshi, kiseli kupus.
Whole heads of white cabbage are cored, salted in the core and packed tightly in a barrel under brine and a stone. Over one to several weeks lactic bacteria sour them, while the brine is drawn off at the bottom and poured back over the top. The whole sour leaves are used to wrap sarma and sarmale, and the brine is drunk.
Safety: The heads are kept fully under the brine and weighted down, and the barrel is moved somewhere cool once the cabbage is sour.
Also called 淅川酸菜, Xichuan sour vegetable.
Xichuan suancai is wild and garden greens boiled until 30 to 50 % cooked, then lifted into a big vat and covered to sour. The finished greens are bright yellow in a thick sour liquid, eaten with noodles, fried, or used in dumplings. No salt is named in the method.
Also called 扬州酱菜, Yangzhou sauce-pickled vegetables, Yangzhou pickles.
Yangzhou jiangcai is a family of vegetables pickled in sauce, among them Chinese artichoke, baby cucumber, young ginger, radish heads and lettuce stem. They are known as fresh, sweet, crisp and tender, and taste different from Beijing sauce pickles. Lactic acid bacteria have been isolated from pickles made by the Sanhe Simei company.
Also called 八つ頭の茎漬け, 茎漬け.
Unpeeled stems of yatsugashira taro are salted under 20 kg of stones for a day and a night, and the drawn liquid is thrown away. They are then repacked with liquid from a finished batch and red shiso coloured with ume vinegar, turned top to bottom each day under a lighter and lighter weight, and ready in 4 to 5 days. It is a summer pickle that must be kept cold.
Safety: The recipe says to store it in the refrigerator, because at room temperature fermentation goes on and spoils the taste and colour.
Also called 유자침채, 유자김치.
Yuja chimchae is a water kimchi scented with yuja (Citrus junos) peel. A 1990 survey of kimchi in old Korean cookbooks is said to list it, but the survey's text could not be read, and no source we read gives its ingredients or numbers.
Also called 雪菜のふすべ漬け.
Yukina, a blanched flower stalk grown under the snow, is cut, dipped three times for a few seconds in boiling water, steamed briefly in its own heat, cooled, and salted at 2 % under a weight in a sealed container. On the third day a sharp heat comes out. MAFF names the heat as isothiocyanate and describes no lactic ferment, so this is a boundary entry.
Safety: The MAFF recipe uses only 2 % salt and no acid. It seals the blanched stalks in thick plastic under a weight, puts them in a cool place such as the refrigerator once water rises, and says to eat them within 1 week, because the pungency fades with time.
Also called 糟菜, vegetables in wine lees.
Mustard greens are sun-dried, salted and then rubbed with hongzao, the red wine lees, and packed into a container to cure. The finished greens keep all year and are cooked as a seasoning.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
