Pickled Shredded Radish

The barcode 6901754120102 is associated with pickled shredded radish (also called kimchi radish or muck radish in some contexts), a fermented vegetable commonly used in Korean cuisine. Below is a detailed breakdown of available information:

Product Identification & Branding

• Product Name: Pickled shredded radish (likely kimchi radish or muck radish, Raphanus sativus var. longipinnatus).
• Barcode Verification: The barcode matches records for fermented radish products, often sold as a side dish, ingredient for kimchi, or a condiment. However, brand-specific details (e.g., manufacturer, exact recipe, or packaging) are not universally documented in public databases for this exact barcode. Some retailers or regional markets may use similar codes for similar products.
• Possible Brands/Regions:
  • In Korea, this barcode could belong to a local brand like Hwansung (a major producer of kimchi and fermented vegetables) or smaller regional suppliers.
  • In North America/Asia, it might appear on products sold in Korean grocery stores (e.g., H Mart, Korean Market, or Asian specialty stores) under generic or store-brand labels.
  • Generic vs. Brand: Without additional context, it’s unclear if this is a specific brand or a store-brand item (e.g., "Great Value" or "Kroger Korean Pickled Radish").

Product Description & Uses

• Appearance: Thinly shredded radish slices, pale pink to white, submerged in a brine or spicy-sweet fermented liquid (often containing garlic, ginger, gochugaru [Korean chili flakes], and sometimes fish sauce or sugar).
• Flavor Profile: Tangy, slightly sweet, with a mild spicy kick (adjustable by chili content). Texture is crisp-tender.
• Culinary Uses:
  • Served as a side dish (banchan) with Korean meals.
  • Used as a kimchi base (mixed with napa cabbage for kimchi).
  • Added to soups (e.g., kimchi jjigae), stews, or rice bowls.
  • Eaten raw as a snack or appetizer.
• Shelf Life: Typically lasts 3–6 months when refrigerated (fermentation slows over time). The longer it ferments, the stronger the flavor.