2 English or 6 Persian style cucumbers
1 tbsp of coarse salt
4 tsp Black Chinese Vinegar (Chinkiang or Zhenjiang)
1 tsp of garlic - grated or pressed into a paste
1 tbsp of soy sauce
2 tsp of toasted sesame oil
1 tsp of sugar
a big sprinkle of sesame seeds
a big sprinkle of black seeds or black sesame seeds
Cut ends of cucumbers off then cut each into sements about 3-4 inches long. Place cucumber pieces into a plastic bag and then smash with a heavy pot. They should flatten and split. Take them out and tear into bit sized pieces. Place in a colander over a bowl and sprinkle and toss with salt. Let sit for at least 1/2 hour. Throw away any liquid that drains out.
In the meantime, in a small bowl, stir the garlic into the vinegar. And in another medium bowl, mix together the soy sauce, oil, and sugar. Make sure sugar is dissolved. Let everything sit and meld at least 15 minutes.
When ready to eat, combine everything together, tossing to make sure cucumbers are covered with sauce. Sprinkle liberally with the seeds and serve.