put the sliced cucumber in a bowl with the salt and toss with your fingers to disperse the salt evenly. Add the coriander, kombu and chilli.
Rest, covered at least an hour and preferably 5 hours in the regrigerator. Set a timer so you don;t end up with overly salty vegetables
Before serving squeeze firmly with your hands to extraxt and discard the salty water
serve in a clean bowl with the kelp and chilli. Try garnishing with a few black sesame seeds