Rinse cucumbers. Cut off the both ends of cucumber. Halve cucumber crosswise into two. Quarter each cucumber half along its length starting from the center of the cucumber leaving about ½ inch of the other end intact.
Sprinkle with coarse salt and leave at room temperature for about two hours. Drain.
Mix all stuffing ingredients in a bowl.
Wearing a pair of kitchen gloves, stuff prepared cucumbers with stuffing.
Store in an air tight container in the refrigerator.
Oi kimchi can be eaten right away or kept in the refrigerator for up to one week.