Wash cucumbers with a vegetable brush gently. If you rub it too hard with thick salt or cut it too much with a knife, it will be soft, so you can wash it gently with a brush

Cut the cucumber into 3 or 4 pieces depending on the length.

Cut the sliced cucumber with a cross, leaving about 1cm on one side.

Boil half a cup of salt in 1 liter of water.

When the water boils, let it cool for a while, then add cucumbers and marinate for about 30 minutes.

Rinse the pickled cucumbers once and drain them for about 30 minutes with the cut down.

Chop the chives into 1cm long pieces.

Chop carrots into small pieces.

Cut the onions into carrot-sized pieces.

Add 5 tablespoons of red pepper powder, 1 tablespoon of sugar, 3 tablespoon of fish sauce, 1 tablespoon of shrimp, 2 tablespoon of garlic, half a tablespoon of ginger, 1 tablespoon of plum syrup, and 2 tablespoon of sesame seeds to make the seasoning. At this time, if the salted shrimp is large, mince it, and just add the salted shrimp. I just put it in because the salted shrimp was small. Add chives, carrots, and onion slices to the seasoning and mix them gently and evenly.

First, put the soaked cucumber in the sauce and mix it well.

Put cucumbers in the sauce and mix them evenly, then take cucumbers one by one and apply the seasoning while filling them. If you apply the seasoning all over like this, and then apply it one by one carefully and fill it in, there is no lack of seasoning and it is applied evenly

The cucumber kimchi is done.