Wash the cucumbers and cut them into quarters lengthwise, then into bite-sized pieces.

Place the cucumber pieces in a mixing bowl, sprinkle with salt, and toss to coat. Let them sit for about 15 minutes to release moisture.

In a separate bowl, combine the Korean red pepper flakes, sugar, fish sauce, minced garlic, and grated ginger to form a paste.

After 15 minutes, rinse the cucumbers under cold water to remove excess salt. Drain well and add to the kimchi paste. Mix thoroughly to coat the cucumbers.

Transfer the cucumber mixture to a clean jar or container, pressing down to remove air pockets. Leave some space at the top for fermentation. Seal the jar and let it sit at room temperature for 1-2 days, then refrigerate.

After fermentation, serve chilled, garnished with sliced scallions.