Cucumber Kimchi

I have just borrowed 'Eating Korean' by Cecilia Hae-Jin Lee as i wanted to read about Korean culture so that i can pass them to my grandchildren and incidently on the same day, i received this email from Michael Geary-
"Hi Lily,
I hope all is well. I wanted to briefly share with you a new interview with Korean chef and cookbook writer, Cecilia Hae-Jin Lee, being featured on Lee discusses her parents, her immigration to America, and what lead her to writing a cookbook. The interview is available here, and I thought you and your readers might find what Lee has to say really interesting.
Let me know if you have any questions or if you're able to post about the video.
Thanks so much for your time,
Mike" Whenever i make Cabbage Kimchi, i will make more Kimchi Sauce so that i can make Cucumber Kimchi. Cucumber Kimchi is the favorite in our household, there is no chance for fermention as they will be gone as soon as they served.

1/4 cup salt10 Asian pickling cucumbers3 tbsp Kimchi Sauce
1 tsp sugarMethod:Mix salt with 1 cup warm water and stir to dissolve.Wash and slit cucumbers into 4 but do not cut through at one end.Put in a large mixing bowl, add the salt solution and enough water to cover the cucumbers.Soak cucumbers in salt water for 30 minutes.Remove cucumbers, rince and drain dry.Using your fingers, separate the cucumber quarters and stuff a teaspoon of kimchi sauce into the cucumber. Press stuffed cucumbers into clean jar, pressing cucumbers down firmly into jars.Stir 1 teaspoon sugar with 1/3 cup water until sugar dissolves, add into the cucumbers.Let sit 1 day before serving. Refrigerate after opening.