1. Clean the cucumbers. Normally, we use special cucumbers for cucumber kimchi called “summer cucumbers.” They have a light color and they are thin. I could not find them around here, but these pickling cucumbers worked good.
2. We are going to stuff the cucumbers. Cut off both ends of the cucumber. Then cut an x in the cucumbers, lengthwise, all the way down to about half an inch from the bottom.
3. Boil 10 cups of water with 1 cup of coarse sea salt.
4. Pour the boiling salt water on the cucumbers. Set it aside for about 50 minutes. This step is important because helps the cucumbers stay crunchy after the kimchi has been made.
5. After 50 minutes, rinse the cucumbers in cold water once. Drain the water.
6. Next, we will make the filling. Chop 2 cups of garlic chives into ¼ inch pieces. If your garlic chives and green onions are thin and soft, you can cut them longer than that.
7. Chop 1 cup of green onions into ¼ inch pieces. For better color, you can add some chopped carrots also.
8. In a bowl, add 1 cup of red pepper powder, 6 Tbsp of fish sauce (or some salt if you are a vegetarian), 6 Tbsp of water, 2 Tbsp of sugar, 2 Tbsp of minced garlic, and 2 tsp of minced ginger. Mix all of the ingredients together.
9. Add the garlic chives and green onions to the sauce.
10. Mix well.
11. To fill the cucumbers with the sauce, open the cucumber gently.
12. Put some of the sauce mixture in it.
13. Rub the surface of the cucumber with the sauce.
14. Put your cucumber kimchi in a container. I prefer to use glass containers to keep my kimchi. Set them outside (room temperature) overnight, and then put them in the refrigerator.


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