Whoa, Salty! Aged Cucumber Kimchi (Oi Sobagi)

Wash the cucumbers thoroughly, cut them into 4 pieces, and make slits in each piece.

Sprinkle coarse salt over the cucumbers and let them sit for 30 minutes to salt.

Rinse the salted cucumbers under running water and drain thoroughly.

Julienne chives, carrots, and onions finely.

In a bowl, mix the seasonings (gochugaru, minced garlic, anchovy fish sauce, sugar, ginger juice, salt).

Combine the vegetables with the seasoning to make the filling.

Stuff the filling into the slits of each cucumber piece.

Place in a kimchi container and ferment at room temperature for one day, then store in the refrigerator.