This is a popular Korean snack, served as an application to the main dish. Moderately spicy, a little spicy and very pleasant to the taste — such kimchi from cucumbers is prepared quickly, can be used for food immediately after cooking, a worthy replacement for salted cucumbers. The recipe is not quite traditional, usually used in the filling of green and not onions.
Select a dozen small (~10 centimeters) neat cucumbers of the same size. Wash and cut the ass from the stalk and cut the crosswise, not reaching the end of about a centimeter. Abundantly pour salt, do not forget about the cuts and leave to salt for 15-20 minutes.
While the cucumbers are salted, prepare the filling: 1 carrot, 4 cloves of garlic, 1 head of onions, 3 tablespoons of fish sauce, 2 teaspoons of salt, 1 teaspoon of sugar, 1 teaspoon of hot pepper flakes, 1 tablespoon of sweet paprika, 1 tablespoon of sesame (if you like green onions or jusai, then add boldly).
Mix well the filling and generously fill the cuts in the cucumbers well washed from excess salt.
The snack can be consumed immediately after cooking (a great option for vegans, if served with steamed rice and replace the fish sauce with soy), if you like fermented vegetables, then leave at room temperature for zakisaniya. After achieving the desired taste, remove to the refrigerator for storage.