What You’ll Need
8 small, crunchy cucumbers (Kirby, Persian, or Korean baek-oi)
2 Tbsps coarse kosher salt (or sea salt)
3 Tbsps Korean red pepper flakes (gochugaru)
1 ½ Tbsps fish sauce
1 tsp sugar
2 cloves garlic, finely grated or minced
½ tsp fresh ginger (a thumb-tip knob), finely grated
¼ small yellow onion, finely grated
4–5 green onions (or a small bunch of garlic chives / buchu), cut into 1-inch pieces
1 tsp toasted sesame seeds
Prep & Slit the Cucumbers
Wash the cucumbers well and trim off the tips. Cut each cucumber lengthwise in a cross/plus (+) shape from one end, stopping about ½ inch before the bottom so the cucumber stays attached at one base like four hinged spears (kind of looks like an octopus) or just cut into thick rounds if you prefer.
Salt & Drain
Gently open the slits and sprinkle the 2 Tbsps of kosher salt over the exterior and inside the crevices. Let them sit in a bowl for 20 to 30 minutes until pliable enough to bend without snapping. Rinse the cucumbers under cold water to remove excess surface salt, drain, and gently pat dry with a clean kitchen towel. (Thorough rinsing prevents them from becoming bitter and oversalted).
Mix the Kimchi Sauce
In a medium bowl, combine the grated garlic, ginger, grated onion, gochugaru, fish sauce, and sugar. Mix well to create a thick paste. Gently fold in the chopped green onions and toasted sesame seeds.
Stuff & Pack
Using clean hands or food-safe gloves, gently spread open each cucumber’s slits and stuff a generous portion of the seasoned paste and green onions into the center. Rub any leftover seasoning paste over the outside skins. Pack the stuffed cucumbers snugly into a glass jar or container, pressing down to eliminate air pockets.
Ferment & Store
Seal the lid and let the jar sit at room temperature for 12 to 24 hours (fermentation will start bubbling slightly). Move to the refrigerator to chill before eating. Best enjoyed within 1 to 2 weeks while the cucumbers remain crisp.
Halmi’s tips
If you want to eat it immediately, slice the cucumbers into rounds, toss directly with the paste, drizzle with a little sesame oil.