Wash the cucumbers. Slice them twice lengthwise

Put them in a big bowl, and sprinkle and rub them with salt. Let them sit for 8 minutes on the kitchen counter, and then turn them over so they’re evenly salted. Then turn them over and let them sit another 8 minutes.

Rinse the cucumbers in cold water a couple of times to remove excess salt. Drain and set aside.

Combine chives, carrot, hot pepper flakes, fish sauce, sugar, water, and sesame seeds in a large bowl. Mix well with a wooden spoon.

Mix cucumbers and seasoning paste together with your hands.

Serve immediately as a side dish for rice, and keep the leftovers in a sealed container or jar in the refrigerator. If you prefer it to be fermented a bit more, let the container sit at room temperature for a couple of days until it smells and tastes sour. Then put it into the fridge. Serve cold. [Lasts for 2-3 Weeks]