Oi Sobagi Korean Stuffed Cucumber Kimchi

Ingredients

• 2 1/4 pounds (1kg) kirby or pickling cucumbers (see note)
• 1 tablespoon (12g) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight
• 4 ounces (115g) daikon radish, peeled and cut into 1/8-inch-thick matchsticks (about 1 cup; 100g)
• 1 medium carrot (4 ounces; 115g), peeled and cut into 1/8-inch-thick matchsticks (about 1 cup; 100g)
• 1 small Asian pear (about 6 ounces; 170g), peeled, cored, and cut into 1/8-inch-thick matchsticks (about 1 cup; 100g)
• 2 ounces (55g) garlic chives, cut into 2-inch pieces (about 1 cup)
• 3 scallions (50g), root end trimmed and discarded, halved lengthwise, and cut crosswise into 2- inch pieces
• 3 medium garlic cloves (15g), finely chopped
• 1 tablespoon (20g) saeujeot (Korean salted shrimp), drained of brine
• 2 tablespoons (30ml) fish sauce
• 1/2 cup (55g) coarse ground gochugaru (Korean chile powder)

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