Creating Cucumber Kimchi is a straightforward process if you follow these simple steps:

1. Prepare the Cucumbers: Wash the cucumbers and cut them into quarters lengthwise. Then slice them into bite-sized pieces.
2. Salt the Cucumbers: Place the cucumber pieces in a bowl and sprinkle them with sea salt. Toss well to coat and let them sit for about 30 minutes. This will draw out excess water.
3. Rinse and Drain: After 30 minutes, rinse the salted cucumbers under cold water to remove excess salt. Drain well and set aside.
4. Make the Kimchi Paste: In a separate bowl, combine minced garlic, grated ginger, Korean red pepper flakes, sugar, fish sauce, sesame oil, and rice vinegar. Mix well to form a paste.
5. Combine: Add the drained cucumbers and chopped green onions to the kimchi paste. Toss everything together until the cucumbers are well coated.
6. Pack into a Jar: Transfer the mixture into a clean jar, pressing down to eliminate air pockets. Leave some space at the top for fermentation gases.
7. Ferment: Seal the jar and let it sit at room temperature for 1-2 hours. For a stronger flavor, you can refrigerate it overnight.
8. Store: Once fermented to your liking, store the Cucumber Kimchi in the refrigerator. It can last for up to a week.

These steps will guide you in creating this incredible Cucumber Kimchi effortlessly.