1-Cut the cucumbers in half lengthwise, then: Cut the cucumbers in half lengthwise, then cut the halves in half, remove the seeds if present, then cut the cucumber spears into 1-inch pieces. Place the cucumbers into a large heatproof mixing bowl.
2-Bring 6 cups of water with 1/4: Bring 6 cups of water with 1/4 cup of pink salt to a boil. Pour over the cucumber. Let sit for 30 minutes.
3-Place the remaining ingredients into a large: Place the remaining ingredients into a large bowl and stir to combine.
4-Drain the cucumbers and rinse well in: Drain the cucumbers and rinse well in cold water 3 times. Make sure to drain the cucumbers completely.
5-Place the drained cucumbers into the large: Place the drained cucumbers into the large bowl with the kimchi mixture and toss well.
6-Top with a sprinkle of toasted sesame: Top with a sprinkle of toasted sesame seeds.
7-Can be eaten immediately but this dish: Can be eaten immediately but this dish tastes better if you let it ferment for up to 2 weeks.
8-Place cucumber kimchi in an airtight container: Place cucumber kimchi in an airtight container in the fridge.