Cucumber Kimchi

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4 pickling cucumbers (the smaller the better), skin on, cut into semi-thick wedges

1/2 large carrot, peeled and trimmed, cut into thin wedges

1 heaping teaspoon salt

3 green onions, finely chopped

3 garlic cloves, minced

About 4 thin slices of yellow onion (optional)

1 teaspoon gochu garu (powdered hot red pepper), or to taste

1 teaspoon gochu jang (hot red pepper paste), or to taste

1 heaping teaspoon sugar

2 tablespoons Japanese rice vinegar (preferably Mitsukan brand)

Toasted sesame seeds

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