Kimchi is a staple in Korean cuisine! This delicious dish is a traditional side dish of salted and fermented vegetables.
Toss the cucumber and salt together in a bowl, leave for 20 minutes then rinse in a colander and drain.
In a bowl, combine the oil, basil, chilli flakes, ginger, garlic, sugar and fish sauce. Add the cucumbers and toss to coat.
Spoon into a mason jar, press the cucumber down and add the water to a ziplock bag and seal. Place inside a second ziplock bad, seal and place on the mason jar. Leave at room temperature, opening and resealing the lid once a day.
Serve with peppers and sesame seeds and discard water bags.