Cut cucumbers into 2-inch lengths. Make a crosswise cut, about 1-1/2 inches deep, in each piece. Combine 4 tablespoons of the salt and 4 cups of the water; pour over cucumbers and soak for 30 minutes. Drain well. Combine chives, green onions, garlic, ginger, hot pepper, sugar, and 1 tablespoon of the remaining salt; stuff each cucumber piece with mixture. Repeat until all pieces are stuffed; place in jar. Combine the remaining 1/2 tablespoon salt and the remaining 2 cups water; pour over stuffed cucumbers and cover. Let stand at room temperature for one day before storing in the refrigerator. Makes 6 servings.