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1
Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve.
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2
Soak cucumbers in salt water about 30 minutes.
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3
(Be careful not to soak too long.)
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4
Remove cucumbers and rinse.
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5
Cut about 1/4 inch from each end of cucumbers.
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6
Cut cucumbers in half in middle, not lengthwise.
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7
Hold cucumber facing circular middle.
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8
Cut in half lengthwise, leaving about 1/2 inch at end uncut.
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9
Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut.
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10
You should have 4 semiequal parts of cucumber, cut but still attached.
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11
Repeat with remaining cucumbers.
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12
Place garlic in a food processor or blender and mince.
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13
Combine onion, green onions, buchu, garlic, chili powder, 1 tablespoon salt, and 1 teaspoon optional sugar in large bowl.
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14
(If mixing with your hands, be sure to wear gloves to avoid chili burn.)
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15
Set three 1-quart jars on work surface.
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16
Using your fingers, separate cucumber quarters and stuff mixture into cucumbers.
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17
Divide evenly among jars, pressing cucumbers down firmly into jars.
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18
Stir 1 teaspoon sugar into 1/3 cup water until sugar is completely dissolved.
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19
Pour sugar water over cucumbers.
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20
Let sit 1 day before serving.
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21
Refrigerate after opening.
