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Start making the kimchi cucumbers. Wear gloves for this step to prevent burning or staining your hands with the chili powder. Coat the cucumbers well with the spicy paste, gently separating the cucumber spears and filling with the mixture. Pack the cucumbers into the glass jar or bowl and add any leftover paste.
Peel the cucumber with a carrot peeler or knife. Lay the cucumber on a cutting board and cut it in half the long way. Open the two sides so the seeds are facing up. Scoop out the seeds with a small spoon. Cut the two halves into chunks. Sprinkle salt into a pot of water and bring to a boil.