4 cucumbers
1 tablespoon salt
2 green onions, chopped
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon fish sauce
1 tablespoon Korean red pepper flakes
1 teaspoon sugar
1 teaspoon sesame seeds
Slice cucumbers into bite-size pieces
Toss cucumbers with salt and let sit for 20 to 30 minutes
Drain and rinse cucumbers, then pat dry
Mix green onions, garlic, ginger, fish sauce, red pepper flakes, sugar, and sesame seeds
Add cucumbers and toss until evenly coated
Pack into a jar or container
Let ferment at room temperature for 1 to 2 days
Refrigerate and serve cold