This version of kimchi is one of the most popular. It is fresh and crunchy and makes for a yummy side dish for many a meal.
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Meanwhile, prepare the chile paste mix. In the bowl of a food processor, combine the chile flakes, salted shrimp, sugar, scallions, garlic, ginger, onions and 2 tablespoons water. Pulse until a coarse paste forms. Stir in the chives.
Rinse the salted cucumbers very well under cold water, making sure to clean out the crevices, and shake dry. Spread open the cucumbers and, using plastic gloves, stuff the chile mix into and around each piece generously. Place in a container, packed somewhat tightly, and press in any remaining chile paste and liquid. Seal tightly.
Allow the cucumbers to ferment at room temperature for 24 hours. Refrigerate until ready to serve.