Pickled radish is a popular condiment made by soaking radishes in a mixture of vinegar, salt, and sugar. 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, making it visually appealing. Pickled radish can be served as a side dish, added to sandwiches, or used as a topping for rice and noodle dishes, enhancing the overall taste and texture.