4 Persian cucumbers, cut into 1/4-inch slices
1 clove garlic, finely minced
2 – 3 tsp kosher salt
3 tbsp rice vinegar
1 tbsp cider vinegar
2 tbsp honey
2 tsp Korean red chili flakes
Place sliced cucumbers in a large colander and sprinkle with salt. Mix until salt is well distributed. Let it sit for 15-30 minutes. Lightly rinse the cucumbers to remove excess salt. Drain the cucumbers. Meanwhile, stir together minced garlic, rice vinegar, cider vinegar, honey and chili flakes in a large non-reactive bowl. Add cucumbers.
Refrigerate for at least 30 minutes for the flavors to come together.