Salt the cucumbers

• Cut the cucumbers into bite-sized pieces and place them in a bowl.
• Sprinkle with the salt and toss to coat, then let stand so the moisture is drawn out.

Drain the liquid

• Pour off all the liquid released by the cucumbers and drain them well.

Add the aromatics and seasoning

• Add the minced garlic, onion and green onions to the cucumbers.
• Add the gochugaru, sugar, rice wine vinegar and sesame oil.
• Sprinkle with the sesame seeds and mix everything together well.

Refrigerate

• Transfer the cucumber kimchi to an airtight container.
• Refrigerate for at least 30 minutes, or overnight for the best flavor.