Stuffed Cucumber Kimchi
3 long, skinny cucumbers
2 ounces green onions, chopped
2 tablespoons minced shallots
1 tablespoon minced garlic
1 teaspoon minced ginger
2 tablespoons ground red pepper
1 tablespoon tiny salted shrimp (optional)
1 1/4 teaspoons salt
3 tablespoons water
Kosher salt or coarse sea salt
Scrub the cucumbers thoroughly with cold water and kosher salt.
Cut cucumbers into 3-inch long sections, and make a +-shaped slit 3/4 of the way down the length of each section (as if you’re quartering them, but don’t go all the way through).
Using 2 cups of water and a tablespoon of Kosher salt, mix up a salt solution in a medium pot. Soak the cucumbers in the salt water for about 2 hours.
Drain the cucumbers, and let them sit for about 30 minutes.
Mix green onions, shallots, red pepper, garlic, ginger, 1 tsp. of salt, and tiny shrimp in a mixing bowl.
Stuff the mixed-up ingredients into the slits in the cucumbers, and place them in a sealable container (Tupperware or something like that).
Pour 2 Tbsp. of water and another 1/4 tsp. of salt into the mixing bowl and stir it around to get all of the little pieces off the sides of the bowl. Pour this liquid over the top of the cucumbers, and then seal the container.
Put the container in the refrigerator for at least 12 hours.