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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.
Pack the kimchi into the jar: Pack the kimchi into the jar, pressing down on it until the brine rises to cover the vegetables. Leave at least 1 inch of headspace. Seal the jar with te lid. Let it ferment: Let the jar stand at room temperature for 1 to 5 days. Slice the cabbage: Cut the cabbage lengthwise into quarters and remove the cores. 2  Cut each quarter crosswise into 2-inch-wide strips. 3  Salt the cabbage: Place the cabbage and salt in a large bowl.