In this photo, the cucumber kimchi is at the top of this trio.
Cucumbers are split and stuffed with a spicy daikon radish mixture and then packed snugly for an overnight stay.
Cucumber Kimchi(Oi kimchi)
By Taekyung Chung & Debra Samuels, The Korean Table
Makes 8 logs
8 mini cucumbers
1 tablespoon sea salt
7 oz (200 g) daikon radish, cut into 2-in (5-cm) matchstick strips
1/4 onion, cut into 1-in (2.5-cm) matchstick strips
2 green onions (scallions), cut into 1-in (2.5-cm) matchstick strips
2 tablespoons Kimchi Paste
Lay the cucumber on its side and starting at the top make a vertical cut to within 1 inch (2.5 cm) from the bottom. Make a second vertical cut in the opposite direction from the first and follow to the same ending point. The cucumber will have 4 strips attached at the bottom. Repeat with remaining cucumbers.
Lay the cucumbers in the bottom of a bowl and sprinkle the salt on top and inside the flesh of the cucumber. Let sit for 2 hours in the refrigerator. Remove the cucumbers from the bowl and discard the liquid.
In a separate bowl, combine the ingredients for the filling. Mix well.
Divide the vegetable mixture into 8 portions. Lay a cucumber on a plate and stuff with one portion of the vegetables. Close the cucumber strips around the mixture.
Closely pack (stacking them is fine) the stuffed cucumbers in a plastic container, cover and store in the refrigerator. They will be ready to eat the next day and will keep for 3 days. To serve, cut the cucumbers in half and arrange in a shallow bowl.