Slice cucumber into thin round discs, approx ¼" thick. Sprinkle coarse sea salt over cucumbers and let sit for 20 minutes, tossing occasionally.
Thoroughly ring all water from cucumbers by squeezing between two hands. Rinse under cold water 5-6 times to remove salt.
Mix together Kimchi Seasoning and combine with cucumbers.
Keep refrigerated for up to 1 week. Serve cold, and sprinkle sesame seeds and chopped scallions for garnish.
Tags: asian, cucumber, kimchi, kimchichick, korean, make-ahead, misc, preserved, quick, side, veg, vegan, vegetarian
