Starting with the 2 English cucumbers, slice the ends off, then cut them into 3-4” segments. Using the flat side of a cleaver, a rolling pin, or a meat mallet, gently smash the cucumber. It should split into 4 spear-like pieces. Cut these pieces on a slight angle into bite-sized pieces about 1” or less. If a bit messy, you can smash the cucumbers in a zipper-lock plastic bag and tear the cucumbers by hand.

Place the cucumber pieces into a large bowl or a colander and sprinkle with the Kosher salt and toss to combine. Let the salted cucumber pieces sit for at least 15 minutes and up to 30 minutes.

While the cucumbers drain off their excess water, mince 2-3 cloves of garlic and add to a small bowl with 4 teaspoons of Chinese black vinegar. Let the garlic and vinegar sit for about 15 minutes to mellow the raw garlic. In a small pan, toast the 1-2 teaspoons of sesame seeds over medium heat, shaking occasionally, until they smell nutty, about 3-4 minutes. Set aside to cool.

Once the cucumbers and garlic are ready, make the rest of the dressing. Combine 1 tablespoon light soy sauce, 2 teaspoons toasted sesame oil, and 1 teaspoon granulated sugar. Stir until the sugar is dissolved, then add the vinegar and garlic and mix to combine.

In a non-reactive mixing bowl, add the cucumber pieces and dressing and stir to combine. Add the toasted sesame seeds and chili crisp if using and stir again. Serve immediately or store in the refrigerator until ready to serve.