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Wash the cucumbers and cut off the ends. Do not peel the cucumbers.
Slice the cucumbers thinly using a knife, mandoline slicer, or vegetable peeler. The slices should be no more than one-quarter inch thick.
Place the cucumber slices in a bowl and sprinkle them with salt. Toss to evenly distribute the salt. Let them sit for about 15-20 minutes to release excess moisture.
While the cucumbers are resting, prepare the pickling marinade. In a separate bowl, mix rice vinegar, soy sauce, sesame oil, agave, ginger paste, and minced garlic. Add the red pepper flakes if you will be using them.
After the cucumbers have released moisture, do NOT rinse the salt off, but lift them out of the bowl with a slotted spoon and place the cucumbers into the vinegar mixture.
After adding the cucumbers to the marinade, toss to coat them evenly. Place the prepared cucumbers in a container with a lid. Pour ½-1 cup cold water over the top just to cover the cucumbers. Give it a little stir.
Allow the cucumbers to marinate in the mixture for at least 30 minutes to an hour, or refrigerate for a few hours to intensify the flavors.
Top with optional sliced red chili, sesame seeds, and shallots or chopped green onions for an extra kick and visual appeal.