Marinated Cucumbers

This is the quickest little salad you could possibly put together, a fresh and crisp mix of cucumbers, Chinese garlic chives we call butchu, and sweet white onion. It’s meant to be eaten fresh—after three to four days the cucumbers start to pickle and lose their crunch. Just be sure to remove some if not all of the seeds and seed membrane from the center of the cucumber, because they can make this banchan bitter and watery.