Directions

1. Cut each cucumber in half, then partially quarter each piece, leaving it together at the narrow end.
2. Dust the inside of each cucumber piece generously with pickling salt.
3. Place the salted cucumber pieces in a large bowl and top with a plate. Put something heavy on the plate (like a few cans from the pantry) to weigh it down.
4. Let the cucumber sit for at least 30 minutes. Remove the pieces from the bowl, reserving the brine, and spread the kimchi paste inside all of the pieces.
5. Pack the cucumbers into mason jars or a fermentation crock. Add residual brine until the cucumbers are totally covered. If there’s not enough, make up some 4% salt brine to fill. Weigh down to keep them submerged if necessary.
6. Let ferment at room temperature until it reaches your desired level of sourness, generally a few days. If you use a mason jar, burp it once a day or so.