Cucumber Kimchi Recipe

Slice cucumbers into two-inch pieces.

Make 4 slits, lengthwise, all the way around each piece of cucumber, making sure to leave about 1 centimeter on each end uncut.

In a large pot, bring water to a boil and add salt.

Put all cucumber pieces in a bowl or small basin, then pour hot salted water on it. Let cucumbers soak for about half an hour. Drain. Set aside.

In a bowl, combine chives, garlic, ginger, chili powder, salt, and sugar. Stuff this mixture into the slits on the cucumber.

Stack the cucumbers in a jar and let sit at room temperature for a day to ferment. Keep in the refrigerator and serve cold.