The vinegar-marinated radish, called Chicken-mu in South Korea, is a white cube-shaped side dish the size of an adult's thumbnail.

[5] Diced radishes are soaked in boiling water, vinegar, salt, and sugar for a day or so.

Pickled yellow radish is a naturally fermented salted food most commonly consumed in Asia.

[7] During the fermentation process, unique flavors and metabolites are created that promote the taste, aroma and texture of pickled yellow radish.

[7] In South Korea, pickled yellow radish slices are served when eating jajangmyeon, a black noodle dish.