Stuffed Cucumber Kimchi or Oi So Bagi is another great way to get probiotics in your system. It's a type of kimchi that uses cucumber and if you love crunchy texture, you will love this kimchi!
Cut the cucumbers vertically, perpendicularly, stopping about an inch or so before the opposite end.
Combine sea salt and water in a large glass or stainless steel bow
Soak the cucumbers in the brine for about 30 minutes or until the spear becomes limp.
Meanwhile, make the stuffing by combining all the ingredients in a large bowl
When the cucumbers are limp, you are ready to stuff them.
Using a clean kitchen towel, dab the excess water from the cucumbers.
Stuff the cucumbers with the filling, being careful not to pull the spears apart.
Stack each of the stuffed cucumbers in a large bowl or a glass pan and cover.
Leave them out for one day in room temperature.
One day later.....
Place the cucumbers in a large glass jar, leaving some room on top, and refrigerate.
Cucumber kimchi will be ready to eat one day AFTER you refrigerate. If the cukes start to turn yellow, it may be get softer and become sour but still, they will be good to eat. Kimchi never goes bad. It just ferments more as you wait longer.
Notes
I wear food-safe gloves when I do this because my hands may get stained from the hot pepper flakes and if I have a cut on my hand, the sting will HURT. Also, my hands will smell like kimchi for two days if I use my bare hands. This is a quick kimchi so you don't need to ferment it more than a day or two.