Wash Cucumbers and towel dry
Peel cucumber lengthwise into ribbon strips. Cut in half lengthwise and remove seeds.
Cut in 1/4 to 1/2 inch pieces, sliced on an angle in a half moon shape.
Place in a medium size bowl. Sprinkle with the salt and let stand over night, cover and refrigerate.
Drain off excess liquid from the cucumbers. Place cucumbers in clean medium size bowl.
Take garlic cloves and slice them into thin slivers. Set aside.
Chop the 4 dried red chili peppers into small pieces.
Add garlic slices and dried red chili peppers to cucumbers and mix well.
Heat sesame oil in a small sauce pan over high heat until oil begins to smoke. Pour over cucumber slices.
Heat rice vinegar in small sauce pan on high heat until it boils. Pour over cucumbers.
Add sugar and mix well. Cover and let stand for 4 hours before serve. Check for spice level after 2 hours, add additional sugar if necessary to reduce spicy heat.
With slotted spoon remove cucumbers, garlic and peppers from liquid, place them in serving bowl. Serve cold.
May be refrigerated up to 1 week. Makes 1 1/2 to 2 cups.