"Stripe" your cucumbers with a peeler (as in peel only a few sides off). Slice chunkily.
In a tupperware, add 1 part light soy sauce to 1.5 parts apple vinegar - enough to cover the cucumbers when you put them in. Slice some ginger thinly and add a couple of smashed garlic cloves (break the cloves with the side of your knife and throw them in whole). Add a glug of sesame oil and scatter some sesame seeds on top. Put your cucumber chunks in the mixture and give it a stir. Store in the fridge.
You can eat them within a couple of hours, but of course leaving them in the fridge for a day will help intensify the taste of the cucumber.
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