Korean Cucumber Kimchi

Instructions

1. Prepare the cucumbers
   Wash the cucumbers thoroughly. Cut them into quarters lengthwise, leaving about 1/2 inch at the bottom intact. If using longer cucumbers, cut them into 3-inch segments first. Make a few shallow cuts crosswise on each cucumber quarter to help the seasoning penetrate.
2. Salt the cucumbers
   Place the cucumber pieces in a large bowl and sprinkle evenly with sea salt. Gently toss to coat all surfaces. Let them sit for about 30 minutes, turning once halfway through. The salt will draw out excess moisture and prepare them for fermentation.
3. Prepare the kimchi paste
   In a separate bowl, combine the Korean red pepper flakes, fish sauce, minced garlic, grated ginger, sugar, and rice vinegar. Mix well to form a thick paste. Add the green onions, grated Asian pear (if using), and julienned carrot. Stir until all ingredients are well incorporated.
4. Rinse and drain cucumbers
   After 30 minutes, rinse the cucumbers under cold water to remove excess salt. Gently squeeze out excess water and pat them dry with paper towels. Place them in a clean bowl.
5. Season the cucumbers
   Using your hands (wearing gloves is recommended), generously coat each cucumber piece with the kimchi paste, making sure to get the paste between the quartered sections. Stuff some of the paste mixture into the crevices of each cucumber.
6. Pack and ferment
   Transfer the seasoned cucumbers to a clean glass jar or airtight container. Press them down gently to remove air pockets. Leave about 1 inch of space at the top of the container. Seal the container and let it sit at room temperature for 24-48 hours to ferment, depending on the desired tanginess and your room temperature.
7. Refrigerate and serve
   After fermentation, sprinkle with toasted sesame seeds, then refrigerate the kimchi. It can be eaten right away, but the flavor will continue to develop over time. For best taste, consume within 1-2 weeks. Serve as a side dish with rice and other Korean dishes.