Danmuji is a type of pickled radish commonly used in Korean cuisine. It is made from yellow radish, which is sliced and pickled in a mixture of vinegar, sugar, and salt. The bright yellow color comes from the addition of turmeric, giving it a distinctive appearance and flavor. Often served as a side dish or condiment, danmuji is popular in various dishes, including kimbap and banchan. Its sweet and tangy taste complements many savory meals, making it a staple in Korean dining. Danmuji is not only flavorful but also adds a crunchy texture to dishes.