Prepare 5 cucumbers, sprinkle thick salt on the cucumbers, rub them with your hands, and rinse them under running water. (If you wash the cucumbers with salt, you can clean the bumpy parts of the cucumbers.)

Cut both ends of the cleaned cucumber and cut it into 3 to 4 pieces depending on the length.

After cutting the cucumber, make a cross-shaped cut, but don't cut it to the back end of the cucumber, leave about 1cm and put it in a bowl.

How to make pickled cucumber pickles is to put 1 liter of water and 3 tablespoons of thick salt in a pot and boil it under high gas heat, and when it boils up, turn off the gas heat.

Pour salt water into a bowl of cucumber in a hot state and soak it for about an hour. (Turn it around once or twice so that the top and bottom position of the cucumber is changed in the middle.)

Put 1 tablespoon of glutinous rice flour and 300ml of water in a pot and stir it well so that there are no lumps. (If you add glutinous rice paste to the cucumber chives, it adds moisture and also mixes well with the seasoning.)

After dissolving it so that there is no lump of glutinous rice powder, stir it until it boils in the middle of the gas stove, and when it boils up, turn off the gas stove and cool the glutinous rice paste.

After washing 120g of chives, trim the dirty parts and cut them into 1 to 1.3cm lengths.

Prepare 1.3 tablespoons of minced garlic and 0.3 tablespoons of minced ginger, and chop 22g of chives.

When the cucumber is slightly bent after being soaked in salt water for about an hour, put it in a strainer and drain it.(If you pickle cucumbers in salt water for a long time and feel a strong salty taste, rinse them in water to remove the salty taste of cucumbers or make the cucumber kimchi sauce a little bland.)

Put chives, chives, garlic, and chopped ginger in a bowl.

Add 1 tablespoon salted shrimp, 3 tablespoon salted sand lance extract, 3 tablespoon plum extract, 1.3 tablespoon brown sugar, 4 tablespoon red pepper powder, and cold glutinous rice paste.

Mix the cucumber pickle ingredients and seasoning evenly, taste it, and add a little salt if it feels bland, and add sugar for sweetness and mix it.

Put pickled cucumbers in the cucumber pickle sauce, rub the seasoning on the outside of the cucumber, and spread the cross-shaped part slightly to fill in the cucumber pickle. (Adjust the amount according to the number of cucumbers in the cucumber pickle.)

Put the stuffed cucumber kimchi in the kimchi container one by one, pour all the remaining seasoning, cover it, and let it ripen at room temperature for 6-7 hours to make cucumber kimchi making cucumber kimchi is complete.

Personally, I aged it at room temperature for 6 hours and left it in the refrigerator for a day before taking it out.