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1
In a large saucepan, add water, salt and bring to a rolling boil.
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2
Meanwhile cut each log of cucumber into a cross from the top all the way to about 1/2-inch of the bottom, which means do not cut the log all the way through.
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3
Add all the cucumber slices into a large bowl.
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4
Pour the salted boiling water to cover the cucumbers in the bowl, and allow to sit for 1 hour.
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5
Meanwhile make the spice paste and filling:
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6
Add onion, garlic, ginger, apple, rice and water in a food processor or a blender.
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7
Puree until smooth.
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8
Transfer the puree into a bowl and stir in the chili flakes and honey until well mixed.
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9
Let it sit for about 20 minutes.
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10
In a large mixing bowl, add apple, sliced onions and scallions, pour the spice paste over, toss and massage until mixture is well combined.
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11
Set aside.
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12
To make the cucumber kimchi:
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13
After 1 hour, drain the cucumbers and rinse with cold and running water twice.
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14
Drain well and pat dry with paper towels.
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15
In mixing bowl, add cucumber slices and seasoning mixture that has sit for about 20 minutes to taste.
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16
Put on a rubber glove, and massage cucumbers with seasoning mixture until well combined.
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17
Place cucumber kimchi into a jar, then well seal it.
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18
Allow to sit at the room temperature for 1 day.
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19
Store in the refrigerator for up to months.
