Begin by slicing the Persian cucumbers into 1/2-inch thick pieces and place them in a large mixing bowl. Sprinkle with kosher salt and allow to sit for 30 minutes.

Rinse the cucumbers thoroughly under cold running water to remove the salt and pat them dry.

In a separate bowl, combine rice vinegar, mirin, sugar, sesame oil, minced garlic, and a pinch of salt. Whisk until well-blended.

Add the dried cucumber slices to the dressing and gently toss until well-coated.

Cover the bowl and refrigerate for at least 4 hours to allow flavors to meld.

Serve the salad chilled, adjusting seasoning with additional salt or chili oil if desired, and garnish with Fresno chile peppers.