Korean Stuffed Cucumber Kimchi
A recipe from Flavours of Korea by Marc & Kim Millon at the Sneaky Kitchen
6 cucumbers (about 8 inches long)
3 Tablespoons salt
6 spring onions, chopped
3 garlic cloves, peeled, crushed, & finely chopped
1 inch piece fresh ginger, peeled, crushed, & finely chopped
1 small Korean radish, cut into fine matchsticks
4 Tablespoons red pepper powder   (ouch!)
1 Tablespoon sugar

Cut cucumbers either in half (if small) or in thirds (if large).  Stand each segment on end & cut a cross down each one almost to the base (but don't separate). Sprinkle cucumbers with salt & rub in well. Cover & set aside for about 2 hours (depends on factors such as humidity & moisture level in the cucumbers & other such factors). They should be wilted but still have a "snap" when bent.

Wipe off excess salt, then pour boiling water over cucumbers. Rinse well & refresh immediately in cold water. Mix together spring onions, garlic, ginger, radish, red pepper powder & sugar.  Wipe cucumbers dry & stuff mixture into the slits in each. Pack stuffed cucumbers into sterile jars & cover tightly. Allow to stand in a cool dark place for at least a day, then transfer to refrigerator. Serve well chilled. Will last for at least a few days, but are at their best before they go soft or mushy.