• In a small bowl, whisk together all the ingredients for seasonings.
  
• Alternately peel the cucumber ½-inch (1.3 cm) wide strip lengthwise, leaving a strip of the skin intact. With this method, the cucumber slices will have some decorative dark green accents and a little bit of extra crunchiness.
  
• Cut the cucumber using the Japanese cutting technique called Rangiri. 
  
• Sprinkle salt over the cucumbers and rub them with your hands. This is an important step to seal the moisture in the cucumber during pickling.
  
• Leave at the cutting board for 5 minutes, then transfer to a sieve. Quickly rinse the salt under running water.
  
• Pat dry the excess moisture on the cucumber.
  
• In a container or a resealable plastic bag, add the seasonings.
  
• Mix well and add the cucumber.
  
• Close the lid of the container, or seal the bag after releasing the air out. Shake the container or rub the cucumber from outside the bag.
  
• If you have the weight, you can put it directly on top of the cucumber. The heavy weight will help pickle faster. Keep in the refrigerator for 6 hours or overnight.
  

To Serve

• Take out the container/bag from the refrigerator and remove the weight if you used any.
  
• Transfer to a plate and sprinkle some sesame seeds. Enjoy!
  

To Store

• Keep the leftovers in an airtight container and store in the refrigerator for up to 2 days. Discard the pickle solution after 2 hours or when cucumber is pickled to your liking.