Stuffed cucumber kimchi

Cut a cross slit into each cucumber, halfway, without cutting all the way through, to make a pocket for stuffing.

Sprinkle the cucumbers gently with a little salt.

Make the stuffing with fish sauce, half a cup of hot pepper flakes, a vegetable chopped in one-inch lengths, a little minced onion and two cloves of garlic; no porridge.

When the cucumbers have softened, stuff the filling into the pockets one by one with the fingers.