Step 1

Trim the ends off. Cut the cucumbers in half lengthwise. Using a spoon, scrape out those watery bits. Cut each cucumber in half again lengthwise. Chop them into bite-sized pieces. Transfer to a mixing bowl.

Step 2

Sprinkle the salt over the cucumber pieces. Gently toss them together. (This salting process will draw out the moisture so the cucumbers will become nice and crunchy.)

Step 3

Let them sit for 10 minutes. Put them in a colander and let them drain for another 20 minutes. Rinse them in cold water. (Grab a piece and taste. If it’s too salty, give them another rinse.) Drain well.

Step 4

Cut the green onions into strips, about 2 inches (5 cm) long.

Step 5

Finely chop (or blend/grate) the garlic cloves. This will go into the kimchi paste, so make sure to chop them really fine. Grate a small knob of ginger, about 1 teaspoon.

Step 6

Make the kimchi paste: Combine all the kimchi paste ingredients in a small container and mix well.

Step 7

Take out the largest mixing bowl. Add the salted cucumbers, along with the kimchi paste. With gloved hands, toss them together.

Step 8

Add the green onions. Gently toss everything together until thoroughly mixed. (Give it a quick taste. If you want it to be saltier, add a little bit more fish sauce.)

Step 9

Place the cucumber kimchi into an airtight container. Leave it at room temperature for 3 to 4 hours and move it to the fridge. Serve once chilled.