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Wash the cucumbers thoroughly under cold running water. Slice them into thin rounds or half-moons, depending on your preference. Place them in a large mixing bowl and sprinkle with the sea salt. Mix well and let them sit for about 10 minutes. This process helps draw out excess water, making the cucumbers crunchier.
Make the Dressing:
In a small bowl, combine the grated ginger, minced garlic, sliced red chilies, rice vinegar, light soy sauce, crushed red pepper flakes, freshly ground black pepper, and granulated white sugar. Stir in the fresh water to dilute the mixture slightly, making it the perfect consistency for dressing.
Combine and Marinate:
After the cucumbers have sat in salt, gently rinse them under cold water and drain well. Pat them dry with a clean kitchen towel to remove any excess moisture.
Pour the prepared dressing over the cucumbers in the mixing bowl. Toss everything together until the cucumbers are evenly coated with the dressing.
Chill and Serve:
Cover the bowl with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together and the cucumbers to absorb the spicy, tangy dressing.
Before serving, give the salad a good mix and taste for seasoning. Adjust with a little more salt or vinegar if needed.