1tablespooncoarse sea saltless if using table salt
2 to 3ouncesgarlic chives buchu부추
2 to 3tablespoonsKorean red chili pepper flakes gochugaru고추가루
1tablespoonsalted shrimp saeujeot새우젓
1tablespoonor fish saucemyulchi aekjeot (멸치액젓)
1teaspoonroasted sesame seeds
Cut the cucumbers crosswise into about 1-1/2 inch-long pieces. Quarter each piece lengthwise. Sprinkle the salt evenly all over the cucumber pieces. Let them sit for about 30 minutes.
Drain the cucumbers well in a strainer to remove any water released. Do not rinse the cucumbers.
Cut the garlic chives into 1-1/2 inch long pieces. Thinly slice the onions.
Add the onions and garlic chives along with all the remaining ingredients to the salted cucumbers. Toss everything until the cucumbers are well coated with the seasoning. The cucumbers will look dry at this point, but will release moisture as they absorb the seasonings.
You can start eating this kimchi on the same day. If you like it ripe, leave it out at room temperature for a few hours to overnight to expedite the fermentation process. Then, refrigerate.