Preparation

• Wash the cucumbers and cut off the ends. Do not peel the cucumbers. You can run a fork down the sides for an interesting look.
• Slice the cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. The slices should be no more than one-quarter inch thick.
• Place the cucumber slices in a bowl and sprinkle them with salt. Toss to evenly distribute the salt. Let them sit for about 15-20 minutes to release excess moisture.
• While the cucumbers are resting, prepare the pickling marinade. In a separate bowl, mix rice vinegar, soy sauce, sesame oil, agave, ginger paste, and minced garlic. Add the red pepper flakes if you will be using them.
• After the cucumbers have released moisture, do NOT rinse the salt off, but lift them out of the bowl with a slotted spoon and place the cucumbers into the vinegar mixture. You will be discarding 3-4 tablespoons of salty water from the cucumbers.
• After adding the cucumbers to the marinade, toss to coat them evenly. Place the prepared cucumbers in a container with a lid. Pour ½-1 cup cold water over the top just to cover the cucumbers. Give it a little stir. Allow the cucumbers to marinate in the mixture for at least 30 minutes to an hour, or refrigerate for a few hours to intensify the flavors.
• Top with optional sliced red chili, sesame seeds, and shallots or chopped green onions for an extra kick and visual appeal.