1/2 gallon plus 1/3 cup water 3/4 cup plus 1 tablespoon salt 20 Asian pickling cucumbers 1 head garlic, cloves separated and peeled 1 onion, cut into 1/2-inch dices 1 bunch green onions, sliced into 1/2-inch lengths 1/2 cup Korean ground chile
Mix 1/2 gallon water with 3/4 cup salt, stirring for salt to dissolve. Soak cucumbers in salt water about 30 minutes. Be careful not to soak too long. Remove cucumbers and rinse. Cut about 1/4 inch from each end of cucumbers. Cut cucumbers in half in middle, not lengthwise. Hold cucumber facing circular middle. Cut in half lengthwise, leaving about 1/2 inch at end uncut.
Cut in half lengthwise again, perpendicular to your first cut, leaving the end uncut. You should have 4 semi-equal parts of cucumber still attached.
Repeat with remaining cucumbers. Place garlic in a food processor or blender and mince. Combine onion, green onions, garlic, ground chile and 1 tablespoon salt in large bowl. Set 3 jars, 1 quart each, on work surface. Using your fingers, separate cucumber quarters and stuff mix into cucumbers. Divide evenly among jars, pressing cucumbers down firmly into jars. Let sit 1 day before serving. Cucumber kimchi ferments very quickly. Refrigerate after opening.