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Start making the kimchi cucumbers. Wear gloves for this step to prevent burning or staining your hands with the chili powder. Coat the cucumbers well with the spicy paste, gently separating the cucumber spears and filling with the mixture. Pack the cucumbers into the glass jar or bowl and add any leftover paste.
For brining: Use a stone crock, glass jars, or food-grade plastic containers. Getting started: Wash cucumbers thoroughly in cold water to remove soil. Cut 1/16 of an inch off the bottom to remove the blossom end, which can cause softening. Put the cucumbers in a colander to drain. Mix Â¾ cup salt, Â½ cup vinegar, and enough water to make one gallon. (For smaller amountsâmix 3 Tbsp. of salt with 2-3 Tbsp. of vinegar and add water to make one quart.) Stir until it goes cloudy and then clears again to make sure all the salt is dissolved.