Cucumbers Kimchi

Wash the cucumbers under cold water, rub with salt and rinse. Cut each cucumber into pieces about 7 cm long. Score each of these pieces lengthwise 4 times, leaving a 1 cm piece at each end. Place the cucumbers in a bowl, pour a brine of 1 liter of water and 3 tablespoons of salt and let them sit for 2 hours. Cut the pore sticks in half lengthwise and chop them very finely with the onions, garlic cloves, peeled ginger and anchovies. Put these ingredients in a suitable bowl and mix with paprika powder, sugar and sambal oelek. Rinse the cucumbers, drain them and gently squeeze the remaining water out of the slits. Stuff the cucumber slices with the filling and layer them in an earthenware pot. After about 2-3 hours of resting, carefully pour the clear soup. Spread remaining filling evenly on top. After 24 hours of resting at room temperature, the cucumbers can be served whole or possibly halved with a little liquid in a dessert dish. Keep the rest in the refrigerator.

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