1largecucumberor 2 small (if your cucumber is large and has many seeds, then it is best to deseed it)
½tablespooncoarse Kosher salt
1ozchivesor 3 scallions, chopped into largish sizes
2tablespoonKorean red pepper powderreduce to 1 tablespoon if you don't like it too spicy
Cut your cucumber in half lengthwise and deseed it if the seeds are very large. Then cut into large chunks as per the image.
Place the cut up cucumber in a colander and sprinkle the salt. Leave at room temperature for 30 minutes (some water will drain off the cucumbers so you may want to leave the colander in the sink.)
Mince the ginger and garlic in a food processor. Add to a large mixing bowl, along with the Korean red pepper powder, fish sauce, sugar, water, and rice vinegar. Mix with a spoon.
After the 30 minutes, rinse the cucumber pieces under running water, to get rid of the salt. Add these along with the chives (or scallions) and onion to the spice mixture, and mix gently with your hands until all the ingredients are combined.
This kimchi is ready to eat immediately! However, you may want to let the flavors meld together overnight. Serve with rice or as a side to any meal that you want to add extra spice to and enjoy!