Begin by slicing the cucumbers into ¼-inch rounds. Discard the ends, then generously sprinkle with salt in a large bowl. Allow them to sit for 10-15 minutes.

After the cucumbers have released moisture, rinse them under cold water 2-3 times to remove excess salt, then drain thoroughly.

In a mixing bowl, combine the minced garlic and fish sauce, stir until well blended. If using, add carrots and chives now.

Gently add the drained cucumbers to the marinade mixture and toss for 1-2 minutes to coat evenly.

Sprinkle sesame seeds over the kimchi, serve immediately or let it refrigerate for about 30 minutes for flavors to meld.