Pickled radish is daikon radish preserved in a salted vinegar brine or, in the traditional method, dried and fermented in rice bran (nuka) and salt over several weeks; the fermented version is the base for takuan, Japan's best-known tsukemono (pickle). It has a crisp texture and a tangy, faintly sweet flavor that balances the radish's natural sharpness, and is served as a garnish alongside sushi, bento boxes, and other rice dishes, or eaten on its own as a snack. The Korean equivalent, danmuji, is a milder, yellow-dyed version served with kimbap and jjajangmyeon. Quick versions made only in a vinegar brine (no fermentation) are common outside Japan and are ready within a day.