Spread each radish out on a plate ,like a fan , and garnish with sesame oil.
Wash the radishes and dry well. Cut off - discard stalks and tails.
Make several cuts from the top of each radish about two-thirds way down the side.
Put the radishes in a large jar, add the salt and sugar. Cover the jar and shake well so that each radish is coated with the salt and sugar.
Leave to pickle for 3-4 hours. Pour off the liquid when ready to use.