In Japan, salt pickles are a staple. David Chang serves his right after seasoning, while they're still vibrant and crunchy. More Pickled Vegetable Recipes
In a small bowl, combine the salt and sugar. Arrange the radishes, daikon, cucumbers and watermelon in separate bowls; sprinkle 1/2 teaspoon of the salt mixture over each and toss. Let the pickles stand for 5 to 10 minutes. Serve immediately.