• Cut off both ends of the cucumbers. Slice all cucumbers in halves lengthwise.
• Using a sharp knife or a spoon, scrape off the seeded part. Only remove the seeds, without cutting off the cucumber flesh.
• Afterwards, slice each half in quarters lengthwise, about 3-4 inches long.
• Place the cucumbers in a large heat-proof bowl.
• In a medium pot, heat up the water and 2 tablespoons of coarse salt. Once boiling, remove off the heat. Pour the hot brine mixture over the cucumbers, the let sit for 2 minutes.
• After 2 minutes, discard the brine and wash cucumbers in cold water.
• Sprinkle the remaining 1 tablespoons coarse salt over the cucumbers along with corn syrup. Mix well to coat the cucumbers, then set aside for 15 minutes.
• Rinse cucumbers in cold water, then place in a sieve to drain off excess liquid.
• Clean and cut the chives into 2-inch lengths and slice the onion thinly. Peel and julienne cut the carrots into 2-inch lengths.

Kimchi Paste

• Prepare the seasoning ingredients. Mince the garlic, ginger and saeujeot, then puree the Asian pear.
• In a small bowl, combine all the ingredients for the seasoning. Mix well to combine into a paste.
• Add the onions, carrots and chives into the paste, then mix again to combine.
• Mix the paste into the cucumbers, ensuring they are evenly coated in seasoning.
• Tightly pack the cucumber kimchi into a jar or airtight container, ensuring there are no air gaps.
• Although the cucumber kimchi can be eaten immediately, it can also be fermented for a sharper flavour. Leave at room temperature for 10-12 hours to ferment, then store in the fridge and consume immediately or let ferment for another day for a stronger flavor.