Cut off both ends of the cucumber. Divide the cucumber into 3 pieces then cross cut each piece length ways. You should end up with 4 to 5 cm (1.5 inch) length cucumber pieces. Put the cucumber into a large bowl then scatter the coarse sea salt around on top. Gently mix them so that the cucumber gets pickled evenly. Set it aside for 20 minutes.
Gently brush off the salt from the cucumber then transfer the cucumber into a clean bowl. Pour in the kimchi sauce then mix them gently. (If using) Add the carrots and garlic chives then mix with the rest again. Transfer into a glass container and cover.
Keep it at room temperature for about 12 to 18 hours then move it to the fridge. Serve once chilled.
* If you don’t like using salted shrimps (1/2 Tbsp) and fish sauce (1/2 tsp), substitute them with 1 Tbsp regular soy sauce.**1 Tbsp = 15 ml,***If you want to learn about Korean ingredients, check my 30 essential Korean ingredients list.