Oie Sobaegi (Stuffed Cucumber Pickle)

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1 quart

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`INGREDIENTS:`
1 pound kirby cucumbers (4)	3 tablespoons salt	3 scallions, sliced thin
1 small onion, chopped (1/2-cups)	10 chinese chives, cut into 1-inch pieces	1/4 cup diced carrot (1/4-inch dice)
1 tablespoon chopped salted baby shrimps (saewoo jut)	1 teaspoon crushed garlic	1 teaspoon crushed fresh ginger
1 tablespoon hot red chili powder	2 tablespoons hot water

`1`	Cut each cucumber horizontally into halves. Make a cut in each piece lengthwise and crosswise 2 inches deep and press open, rubbing the salt inside and outside of each piece. Set aside for 1 hour while the pulp softens.
`2`	Prepare the stuffing. Mix together the scallions, onion, chives, carrot shrimps, garlic, ginger, chili and hot water. Toss the stuffing as though it were a salad.
`3`	Rinse the cucumbers with cold water and drain well, shaking off excess liquid. Press open each piece and push in about 2 tablespoons of the stuffing. Rub some around the exterior of the cucumber. Place them in a glass or plastic container that has a tight lid. Add the remaining stuffing and liquid and tightly cover. Allow the kimchi to mature at room temperature for 24 hours before serving. Always refrigerate after opening.
`4`	Kimchi at room temperature undergoes the very slightest fermentation during the maturation period. This enhances the flavor but also dilutes the chili intensity somewhat. The quanitity of chili powder may seem to be excessive but in reality it blends smoothly into the other flavors.