In a mixing bowl, combine sliced cucumbers and salt. Toss to coat and let sit for 15 minutes to draw out moisture.

In a separate bowl, mix together Korean red pepper flakes, fish sauce, sugar, minced garlic, grated ginger, and chopped scallions to form a paste.

After 15 minutes, rinse the cucumbers under cold water and drain well. Add the kimchi paste to the cucumbers and mix thoroughly.

Transfer the mixture to a jar or airtight container, pressing down to remove air pockets. Seal and let ferment at room temperature for 1-2 days, then refrigerate.