Japanese Pickled Watermelon Radish

• 1 Tbsp sesame oil
• 1/4 cup sugar
• 1 cup soy sauce
• 3 Tbsp Sambal (Chili Paste)
• 1 cup rice wine vinegar
• 8 watermelon radish peeled and cut in half
• 1 carrot peeled, cut in half and cut on a bias
• 1 cucumber cut the long way, seeds scraped out and cut on a bias

Mix together first 5 ingredients together. Place vegetables in a ball jar and cover with the brine. Seal tight and let sit for 3 days before eating.