Cut the cucumbers vertically, perpendicularly, stopping about an inch or so before the opposite end. (See images above)
Combine sea salt and water in a large glass or stainless steel bowls
Soak the cucumbers in the brine for about 30 minutes, until the spear becomes limp, as shown in the image above.
Meanwhile, make the stuffing by combining all the ingredients in a large bowl using your hands.
When the cucumbers are limp, you are ready to stuff them.
Reserve about ¾ Cup of the brine and drain the cucumbers.
Wash the cucumbers and put them back in the large bowl.
Using a clean kitchen towel, dab the excess water from the cucumbers.
Now stuff the cucumbers, being careful not to pull the spears apart, with the chives mixture.
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 (like this), place it on a larger plate to catch any liquid over flow 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.
I wear food-safe gloves when I do this because my hands may get stained from the hot pepper flakes, if I have a cut on my hand, the sting will HURT, and my hands will smell like kimchi for two days.