Cucumber Kimchi with Cabbage

Steps

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1. 1
   Clean the cucumbers, cut them into thirds, and score a cross-hatch pattern in the center of each piece, similar to how you would prepare cucumber for kimchi.
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2. 2
   Pour 1 liter of water into a wide bowl, add 2 tablespoons of coarse salt, and dissolve it completely.
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3. 3
   Place all prepared cucumber pieces in the salt brine and let them pickle for about 30 minutes.
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4. 4
   While the cucumber is brining, shred 150 grams of cabbage into thin strips—the thinner the better. A vegetable grater or mandoline works well.
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5. 5
   Transfer the shredded cabbage to a bowl, add 4 tablespoons of fish sauce, and pickle for about 5 minutes.
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6. 6
   Halve 1 red chili pepper, remove the seeds, cut into thin strips, and soak in water to reduce heat and brighten the color.
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7. 7
   Pour 200 ml of water into a pot, add 1 tablespoon of flour, and mix well to prevent lumps. Heat over medium-high heat while stirring constantly until thickened, then remove from heat and cool completely.
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8. 8
   Add the pickled cabbage to the cooled flour paste, then incorporate the drained red chili, 1 tablespoon of minced garlic, a small amount of ginger, and 2 tablespoons of oligosaccharide syrup.
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9. 9
   Add 2 tablespoons of the cooled flour paste and mix thoroughly until all filling ingredients are evenly distributed.
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10. 10
    Once the cucumber has softened from brining, simply drain the liquid without rinsing to preserve the salt seasoning.
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11. 11
    Distribute the prepared cabbage filling evenly among the drained cucumber pieces.
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12. 12
    Neatly stack the stuffed cucumber pieces in a kimchi jar and pour all remaining filling and sauce over them.
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13. 13
    Prepare the broth: Pour 5 to 8 cups of fresh water (adjust to your preference) into a bowl and add 1 tablespoon of coarse salt to season.
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14. 14
    Mix all remaining flour paste into the broth and stir well, then strain through a sieve and pour over the cucumber in the jar.
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15. 15
    Cover the jar and let it ferment at room temperature for 1 to 2 days until it reaches your desired flavor, then refrigerate to store.
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