Stuffed Cucumber Kimchi

Rinse the pickling cucumbers thoroughly under cold water to remove any dirt, then pat dry with paper towels.

Make a brine by dissolving 3 tablespoons of iodine-free coarse salt in 2 cups of cold water, then submerge the dry cucumbers in the brine and let sit at room temperature for 2-3 hours to soften slightly and become pliable.

While cucumbers are brining, prepare the filling by combining the julienned Korean radish, ½ tablespoon of iodine-free table salt, ½ tablespoon of sugar, and ½ tablespoon of Korean red pepper powder in a bowl and mixing gently.

Add the chopped garlic, chopped ginger, thinly sliced scallion, and ½ tablespoon of toasted sesame seeds to the radish mixture and stir to combine evenly.

Remove the brined cucumbers from the salt water and rinse each one under cool water to remove excess salt, then pat dry gently with paper towels.

Make a lengthwise slit in each cucumber, starting from the wider end and cutting toward the narrower end, but stop before cutting all the way through to keep the cucumber intact—this creates a pocket for the filling.

Carefully spoon the radish and seasoning mixture into the slit of each cucumber, packing it gently but firmly so it stays in place during fermentation.

Layer the stuffed cucumbers vertically in a clean glass jar, packing them snugly so they don't shift during fermentation.

Cover the jar loosely with a lid or cloth and let the kimchi ferment at room temperature (around 68–72°F) for 2–3 days, tasting periodically until it reaches the desired level of sourness and flavor.