Toss cucumber rounds with kosher salt and allow to rest for 30 minutes in a colander set over a bowl. Rinse off salt and gently squeeze to remove as much liquid as you can.
In a small bowl, combine Balsamic Vinegar, Sesame Oil, and Korean chili flakes, if using. Add cucumbers and toss to coat; you should have enough liquid to cover the slices. Allow to sit at room temperature for 15-30 minutes before covering and storing in the refrigerator. Serve chilled with any garnishes you like, and store any remaining pickles in an airtight container in the fridge.
Serving suggestions: These pickles are fantastic on a rich sandwich like pulled pork or egg salad. They also add wonderful crunch to our Bulgogi Beef Bowl (recipe here).
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