First, put water in a bucket and boil it.

And wash the cucumbers clean and put them in a container. Don't cut the end of the cucumber as it is, but put it in completely.

When it boils up, add thick salt and boil it again. When you make cucumber kimchi, you must pour hot salt water to make it properly salty. I don't put any sugar in it.

Pour salt water into cucumber as it is hot.

Pour hot salt water and put a heavy stone on top to drain water properly. That way, the cucumber's moisture goes out and the salt goes in. If you don't have a stone, put water in the pat name and press it. You can use something heavy that definitely has a pressing effect. If you don't press it like this, the cucumber won't drain properly and it can become a swollen cucumber with only salt.

This is cucumber that I kept in the kimchi refrigerator for about 3 weeks. It's obviously been drained and the color is yellow. It looks like it's salted.