Fermented Stuffed Cucumber Kimchi.

Trim the ends off the cucumbers and make crosswise incisions to quarter them.

Slice chives, carrots, and onions into thin strips.

Mix the sliced vegetables with salt, chili powder, minced garlic, salted shrimp, and sugar.

Stuff the seasoned vegetable mixture into the incised cucumbers.

Place in an airtight container and let ferment at room temperature or in the refrigerator for 1~2 days.