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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.
Combine your wafer thin sliced cucumbers, sliced onion, and mix them together in a bowl with salt. Let the cucumber mixture sit in the refrigerator for 1 -2 hours. Drain salty liquid and squeeze out as much liquid as you can without squishing your cucumbers. In a small bowl combined the mayonnaise, vinegar and sugar. Pour the dressing over the cucumber mixture, add chopped tomatoes and stir together. Sprinkle a bit of fresh cracked pepper over the salad. Serve immediately.