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1
Wash cucumbers very thoroughly,scrubbing with a vegetable brush ,Dry with a paper towel.
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2
Cut slices diagonally into the cucumbers at 1/2 inch intervals,DO NOT CUT ALL THE WAY THROUGH.Only cut about 3/4 of the way through the cucumber leaving the slices attached at the bottom by a section of cucumber.
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3
Make a brine by dissolving the 3 tablespoons of salt in 5 cups of water.
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4
Place the cucumbers in a clean bowl and cover with the brine.Cover with a plate to keep the cucumbers completely submerged.Leave at room temperature for 3-4 hours.You may cover the bowl loosely with a clean cloth if you are worried about bugs or debris ,but do not cover the bowl tightly,.
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5
prepare the stuffing:peel the daikon,slice it as finely as possible,and julienne into thin ribbons;peel the ginger and shred finely;peel,crush and mince garlic;slice green onions as thinly as possible including both white and green parts.Mix with the pepper powder and salt.
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6
Remove cucumbers from the brine.save brine in a separate sterile jar for now.
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7
Gently stuff as much of the mixture as possible in between the cucumber slices .The cucumber slices will be fanned out apart by all the stuffing-just don't let the slices break.
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8
Place the cucumbers back in the same bowl and cover with any remaining stuffing.cover loosely with a cloth and set aside for 8 more hours,or overnight.
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9
Pack the cucumbers tightly into a sterile 1 1/2 quart jar.Pour any of the accumulated juices from the bowl over the cucumbers;top with as much of the reserved brine as necessary to cover.Cover loosely'.
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10
Set aside to ferment at room temperature for 3-6 days.Taste every day from the 3rd day on and when the pickle is soured to your liking it is ready.
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11
Store in the refrigerator to stop the pickle from fermenting any longer.
