1. Cut off the ends of the cucumber and cut it in half. Cut both cucumber pieces lengthwise in half. Place them with the cut sides down onto your work surface, lay the blade of your knife sideways on the cucumber, and smash it with your hands by pressing the blade down. Depending on the cucumber you might have to use a bit more force for the cucumber to be smashed. Try not to cut yourself. You can also use a small cutting board instead of the knife ;) Slice the smashed cucumbers diagonally into slices (about 0.5 inches thick) and break those slices apart to get bite-size pieces. Sprinkle the cucumber pieces with the salt and let sit for about 20 minutes. The salt extracts water from the cucumber – drain that excess water.

2. Peel the garlic and grate it (or press through a garlic press*). Add to a small bowl with the rice wine vinegar. Mix and let sit for about 10 minutes.

3. Add Ponzu, sesame oil, crispy chili oil, and sugar (optional) to the bowl with the garlic and vinegar and mix to combine. When ready to serve, add the dressing to the bowl with the cucumber and mix to combine. Serve along with some rice, for example.