
Cut the cucumber into ¼ inch coins and discard the ends. Place them in a bowl and sprinkle with salt. Give the cucumbers a good mix and set aside 10 to 15 minutes or until the cucumber coins become flexible and a small pool of liquid collects at the bottom of the bowl.
While the cucumbers are salting, make the marinade by mixing together the rice vinegar, gochugaru, sugar, fish sauce, garlic, sesame oil, and sesame seeds in a large bowl. Set aside until needed.
Once the cucumber coins are done salting, rinse them with cold water a few times to remove excess salt. Drain well.
Add the cucumbers, carrot, and chives into the bowl of prepared marinade and mix until everything is evenly coated.
Garnish the cucumber kimchi with a little more sesame seeds if you'd like and enjoy immediately or after refrigerating for 30 minutes to 1 hour.