Stuffed Cucumber Kimchi

Name: Stuffed Cucumber Kimchi
Ingredients: 1 1⁄4 lb. thin, firm cucumbers, preferably Japanese or Kirby, rounded ends trimmed off, cut crosswise into 1 1/2" lengths; 1 tbsp. kosher salt; 3 tbsp. Korean chile powder; 1 1⁄2 tbsp. finely chopped Korean salted shrimp; 1 tbsp. finely chopped carrot; 1 tbsp. Korean anchovy sauce (aek jeot) or Southeast Asian fish sauce; 2 tsp. sesame seeds; 2 tsp. sugar; 30 Korean chives or garlic chives cut into 1" pieces; 4 cloves garlic, finely chopped and mashed into a paste; 3 scallions, white and light green parts only, thinly sliced diagonally; 1 (1") piece ginger, peeled, finely chopped, and mashed 1/4 Asian pear, peeled and finely chopped; 1 tbsp. pine nuts

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Crisp cucumbers are stuffed with carrots, chives, Asian pear, pine nuts, and seasoning in this kimchi.

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Ingredients

1 1⁄4 lb. thin, firm cucumbers, preferably Japanese or Kirby, rounded ends trimmed off, cut crosswise into 1 1/2" lengths
1 tbsp. kosher salt
3 tbsp. Korean chile powder
1 1⁄2 tbsp. finely chopped Korean salted shrimp
1 tbsp. finely chopped carrot
1 tbsp. Korean anchovy sauce (aek jeot) or Southeast Asian fish sauce
2 tsp. sesame seeds
2 tsp. sugar
30 Korean chives or garlic chives cut into 1" pieces
4 cloves garlic, finely chopped and mashed into a paste
3 scallions, white and light green parts only, thinly sliced diagonally
1 (1") piece ginger, peeled, finely chopped, and mashed 1/4 Asian pear, peeled and finely chopped
1 tbsp. pine nuts