Whenever I eat watermelon, I put the white part of the skin and seasoned it with a simple seasoning. Oh my! But why is it so good? It was so good that I finished one plate and made another. It smells like watermelon, it's crunchy, it feels like an old-fashioned pickled radish, it smells like watermelon, it's not salty at all, so I kept eating it because it was delicious without rice. ~~^^ ~ . I only put chili powder, sesame oil, and sesame seeds in the seasoned sauce. The pickled vegetables already taste like a perfect golden ratio sauce, so it's a side dish with sesame oil and red pepper powder. Whenever I buy watermelon, I keep collecting the skin and making pickled vegetables. After putting it in several times, the skin is thin and the ripe watermelon skin is softer when put in pickles. The thick-skinned watermelon feels a little stiff, but when you pour the boiled sauce, it becomes softer than raw, so it's very delicious as a pickle. I also boil the pickles and reuse them. (When reusing sauce, add 3 spoons of soy sauce, sugar, vinegar, and boil it.) Pickled watermelon is delicious as it is, but it tastes better as a side dish because it is seasoned with sesame oil.^^