1 teaspoon salt
4 cloves garlic
1 1/2 Tablespoons soy sauce
1/2 teaspoon sesame oil
1 teaspoon rice wine vinegar
1/4 teaspoon sugar
1/4 teaspoon ground roasted Szechwan peppercorns (optional)
1 teaspoon hot pepper flakes in oil
Peel cucumbers, cut each in half lengthwise and scoop out the seedy pulp in the middle with a spoon. Smash each piece of cucumber with the flat side of your cleaver, then cut into strips about 2 inches long and 1/2 inch wide. Put cucumbers in a bowl, sprinkle with salt, mix thoroughly and set aside for at least 10 minutes.
Drain cucumbers and squeeze out all excess liquid. Clean scallions, then smash
each one with the cleaver. Cut the scallions into 2-inch lengths and all to cucumbers. Smash garlic, peel, and mince. Add to cucumbers. Now add soy sauce, sesame oil, vinegar, sugar, Szechwan peppercorns, and hot pepper flakes in oil. Mix well. Taste and adjust seasoning. Serve immediately or chill for several hours.