Ingredients

• 3lbs of kirby/Korean/Persian cucumbers
• 1/4 cup of coarse salt
• 14 cloves of garlic minced
• 1/3 cup salted fermented shrimp
• 1/2 cup sand lance fish sauce/anchovy fish sauce
• 2 cups buchu (Asian chives), chopped into ½ inch pieces
• 1/2 cup gochuagru
• 1 tsp squeezed ginger juice
• 1/2 of an onion chopped
• 3 grinded spicy chili peppers
  

DIRECTIONS

Step 1: Salt the cucumbers

• Rinse the cucumbers and place in large bowl
  
• Make pockets out of them by slicing a “+” sign lengthwise ​- leave 1/2 inch from the end unsliced so the cucumber ​quarters are still connected on the end
• Sprinkle and rub them with salt. Add a splash of water.. ​Let them sit for 30 minutes - turn them over halfway ​(after 15min) so they salt evenly
• Rinse the cucumbers in cold water to remove excess salt. ​Drain and set aside.

STEP 2: MAKE SEASONING PASTE

• Combine buchu, minced garlic, fermented salted shrimp, ​fish sauce, gochugaru, ginger juice, chopped onion, spicy ​chili peppers in a large bowl. Mix well with a wooden ​spoon.

STEP 3: ASSEMBLE THE KIMCHI

• Stuff the seasoning paste into the cucumber pockets. ​After stuffing, gently squeeze the quarters together to ​“close” the pocket to keep the seasoning paste inside.
• Serve immediately as a side dish.
• Pack the leftovers tightly inside a container and store in ​fridge.
• Sara’s note: I prefer eating it within the first week when ​it’s the most crunchy and fresh! Unlike other kimchi, I ​prefer my cucumber kimchi to not be fermented..

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