• 3-4 curly cucumbers or pickling cucumbers

• 1/2 cup coarse salt

• 5 cups water

• 60g buchu / garlic chives, finely chopped

• 60g white radish, thinly sliced

• 3 cloves garlic, minced

• 1 tbsp salted shrimp

• 4 tbsp gochugaru

• 1 tbsp fish sauce

• 1.5 tsp sugar

• 1/4 tsp grated ginger

• 1/4 cup water

Slice cucumbers to 5” pieces.
In a large bowl or in a pot on the stove, combine salt and 5 cups water. Heat to dissolve the salt crystals.
Place cucumbers in the water and weigh down with plate so that they are fully submerged. Soak for 40 minutes.
In a separate bowl combine remaining ingredients.
Once cucumbers are finished brining, slice through cucumbers lengthwise, leaving 1/4” uncut on both ends. Turn and repeat the cut on the other side. There should be 2 openings going all the way through.

Stuff cucumber slits with your filling, about 1/2 tbsp in each opening.
Store in an airtight container at room temperature for a day and move to the fridge. They will last 4-6 days refrigerated.