2 Japanese cucumbers
1 tsp salt
2 cloves garlic, finely chopped
2 scallions, white and light green parts only, finely chopped
1 ¼ inch fresh ginger, peeled and finely chopped
2 tbsp rice vinegar
1 tbsp Korean chili powder
2 tsp sugar
½ tsp fish sauce
Combine ginger, garlic, Korean chili powder, scallions, sugar, rice vinegar, and fish sauce in a medium bowl. Stir to combine.
Add the chopped cucumbers into the vinegar mixture (brine).
Stir to combine well.
Transfer into preserving jars. Cover and refrigerate for 12 to 24 hours before serving.