To make a cucumber kimchi, you need 1/2 onion, diced, 10 cucumbers, 4 1/3 cups of water, 1/3 cup of salt and 6 cloves of minced garlic. Other ingredients are a teaspoon of sugar, 1/4 cup of Korean chile powder, 1/2 bunch of Korean leeks, 1 tablespoon of kosher salt and 5 green onions. The ingredients can make about 1/2 a gallon of cucumber kimchi.
Place the cucumbers in a large bowl after cutting them into quarters. Pour 4 cups of water over the cucumbers, with table salt dissolved in the water, and let the cucumbers soak for 20 minutes.
Mix sea salt, onion, chile powder, garlic, green onions and Korean leeks, and place in a large bowl. Rinse the cucumbers from the salty water, and add them to the spicy mixture until they are all coated. Fill a 1/2 gallon glass jar with the cucumbers.
Dissolve sugar in the remaining 1/3 cup of water, then pour the solution on the cucumbers. Close it tightly, and store it in a dark place for between 48 and 72 hours, and then check whether it has ripened. The cucumbers should have absorbed the flavors of the seasoning and salt for them to become sour. Once you open the cup, refrigerate. You can keep it in the refrigerator for almost two weeks.