3 to 4 Japanese cucumbers
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
Dried red chili peppers, optional
Rough chop cucumbers.
In a medium, securely sealable container, combine soy sauce, rice vinegar, and sesame oil.
Add cucumbers to the marinade, close container and shake.
Refrigerate for 1 to 2 hours. Shake cucumbers periodically, or leave overnight to marinate. Note, the longer the cucumbers are left in the marinade the saltier they become. I've left them in the marinade for up to 3 days and the cucumbers were good.
Serve and enjoy!