Pickled Whole Yellow Radish. 
Known as danmuji in Korean cuisine, pickled radish is a sweet, salty, crispy affair. It can be served as a part of small side dishes known as banchan, or used in staple recipes like kimbap. Traditional danmuji is dyed yellow by gardenia fruit, but in a pinch, dried or fresh turmeric can also give your radish pickles a bright golden pop. 
   
Ingredients:
Radish, salt, water, acids, (E260, E330), sweeteners (E950, E951, E954, preservatives (E202), colour (E101), sulfites (E223).