2 lb Cucumbers; seenote
7 oz Radish; giant white
2    Green Onions; shredded
2 ts Garlic; minced
1/2 tb Ginger; fresh, minced
1 ts Kimchi chile or much more
-I use 2 tb.
3/4 c  Radish Juice; seenote
4 1/2 tb Salt; or slightly less
1 tb Sugar

Seenote: Cucumbers, do not use cucumbers with waxed skins. If using small
pickling cucumbers, cut off the ends but do not cut in half in step #1.
Seenote: Radish juice, Grate Radish and squeeze the pulp in a piece of
cheesecloth to extract juice.
1. Sprinkle cucumbers with 3 Tb Salt and rub. When softened, wash and cut
off both ends. Cut in half crosswise and make a deep lengthwise slash with
the point of a knife on each half. mikenote, cut almost through to the
other side and fold cucumbers open to stuff them. With longer cucumbers you
may cut them into thirds, that is, into three barrel shaped rounds before
you slit each one.
2. Shred giant white radish and sprinkle with powdered pepper. Combine
green onion, garlic, ginger, and 1 Tb salt, mix well. Insert the mixture
into slashes and pack in a jar or crock.
3. Mix giant white radish juice, 2 1/2 cups water and 1/2 Tb salt together
and pour over cucumbers heavy enough to immerse them in the brine and cover
the crock with plastic wrap or its own lid. Let stand 2 days at 72F.