Korean Cucumber Kimchi

0 Cut the cucumbers into thirds, then cut each third into quarters. They should be about 2-inches in length. 
1 Transfer cucumbers to the bowl and add salt. Mix thoroughly. Set aside for 20 to 30 minutes. 
2 After 20 to 30 minutes has passed, you should see a pool of water at the bottom of the bowl with cucumbers. Drain the cucumbers well and transfer to a new bowl. 
3 Toss in the garlic chives, onion, scallions, and garlic. Add gochugaru, sugar, fish sauce, white vinegar, and sesame seeds.
4 Using your hands (with gloves on), mix everything together, making sure to rub the seasoning into the cucumber. 
5 Serve immediately or transfer to the fridge to chill for up to 4 days.