Pickled radish is a popular condiment made by soaking radishes in a mixture of vinegar, sugar, and salt. This process enhances the radish's natural crunchiness while adding a tangy and slightly sweet flavor. It is commonly used in various cuisines, especially in Korean dishes, where it is known as danmuji. The pickling process not only preserves the radish but also gives it a vibrant yellow color, often achieved by adding turmeric. Pickled radish can be served as a side dish, in sandwiches, or as a topping for rice and noodle dishes, making it a versatile addition to many meals.