Take the cucumber, carrot, and onion. slice it into medium sized pieces.
put altogether in a large bowl
sprinkle 1 tsp of salt, and toss well, leave it for 20 minutes
After 20 minutes, vegetables oozes out water, drain all the water out. Keep the vegetables in the bowl, for further use.
Making sauce:
Firstly, In a bowl, put all the ingredients for making sauce, 2½ tsp of salt, 3 tbsp of korean chilly powder, 3 tbsp of rice vinegar, 3 tbsp of soy sauce, 1 tbsp of sesame oil, 2½ tbsp of sugar, 2 garlic cloves (Finely chopped)
Mix all the ingredients well
Making kimchi:
Put the sauce we prepared on to the vegetables and mix well
sprinkle sesame seeds and mix well
transfer this kimchi into bottle, keep it in room temperature for 18 hours. (we can use right after the preparation or after 18 hours)
After 18 hours, keep refrigerator, we can use it as a pickle.