Peel, seed, and slice the cucumbers.
Place them in a bowl and sprinkle with salt. Toss cucumbers to distribute the salt. Let them sit for about half an hour.
While cucumbers rest, combine the garlic, ginger, vinegar, soy sauce, sesame oil, sugar, and red chili powder in a small bowl or measuring cup and stir to combine.
Drain the cucumbers of any liquid that's accumulated and add pickling liquid.
Eat immediately or funnel into a jar and refrigerate.
This pickle will keep 3-4 days in the refrigerator. Any longer and it will start to lose its texture.