1 English cucumber
2 teaspoons salt for sprinkling
4 tablespoons rice wine vinegar
2 tablespoons sugar
1/4 teaspoon salt
Sesame seeds (there are different flavors; pick one or more that you like)
Chop cucumbers into small, cube-shaped pieces about a half an inch on all sides (approximate).
Place the chopped cucumbers in a bowl and sprinkle with the 2 teaspoons of salt. Toss to cover the cucumbers with the salt and let them sit for about 15 minutes.
After they’ve sat in the salt, rinse the cucumbers out in a collander under very cold water. Put them back in the bowl when they’re clean (rinse the bowl out too).
Mix together the rice wine vinegar, sugar, and 1/4 teaspoon of salt in a bowl, stirring until the solid elements dissolve.
Pour the rice vinegar concoction over the cucumbers and marinate them in the refrigerator, covered with saran wrap or in Tupperware, overnight.
When serving, take the cucumbers out of the marinade and sprinkle with your choice of sesame seeds.
