2 lg. cucumbers
1 green onion, sliced thin
1/2 tsp. sugar
1/4 to 1/2 tsp. Korean red pepper or cayenne
Dash of wine vinegar
2 tsp. salt
1 clove garlic, crushed
1/2 tsp. ginger

Peel cucumbers, cut in quarters lengthwise and remove the seeds. Cut into bite-size chunks. Place in large bowl with salt. Let them stand at room temperature for 15 minutes. Rinse very well and drain. Place in bowl with remaining ingredients. Cover tightly and refrigerate at least 4 hours. Add as much pepper as you like!