Salt the cucumbers

• Cut the cucumbers into bite-sized chunks and place them in a bowl.
• Sprinkle with the salt, toss and let stand so they release their water.

Drain and rinse

• Drain the cucumbers in a colander and rinse lightly.
• Pat dry so the seasoning sticks well.

Make the chili paste

• In a bowl, mix the Korean chili flakes, garlic, ginger, fish sauce and sugar into a paste.
• Stir in the scallions and sesame seeds.

Coat the cucumbers

• Add the cucumbers to the paste and toss until evenly coated.

Rest and serve

• Let the kimchi sit at room temperature to develop flavor, then serve or refrigerate.