- Stand each section of cucumber upright on a cutting board, then slice it in quarters, leaving about 1/2 inch intact at the bottom end.
- Place cucumbers cut-side up in a large dish and evenly sprinkle 1 tablespoon of salt over them.
- Let stand for 30 minutes.
- Combine remaining 1 teaspoon of salt, garlic, ginger, red pepper flakes, and sugar together in a bowl to make a thick paste.
- Using your gloves, mix in daikon and chives by hand and thoroughly coat them with the paste.
- Drain cucumbers and pat them dry.
- Stuff each cucumber with filling, making sure to fill each crevice while being careful not to break the cucumber apart.
- Ferment cucumbers by nestling them together in a very clean jar or container.
- Cover tightly and let stand at room temperature for 24 hours.
- Store in refrigerator and eat within one week.
- Sprinkle sesame seeds on top and serve.
Tip: Fermented foods like unsweetened yogurt, kefir, sauerkraut, miso and kimchee have good bacteria that thrive in our microbiome.
Approximate Nutrient Analysis per serving:
30 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, greater than 650 mg sodium, 6 g carbohydrate, 2 g fiber, 3 g sugar, 2 g protein