Slice 2 pounds cucumbers (Pickling cucumbers, Turkish or English) into ½ inch thick rounds and place in a large bowl. Toss with the sea salt. Cover with the water, and place a bowl over top (or weight) and let sit 4-6 hours, submerged on the counter.

Place all ingredients in a food processor and pulse until uniformly chopped (but not too smooth).

Drain the cucumbers, SAVING the brine. Toss the cucumbers with the Kimchi Paste. Add scallions or any other optional additions.

Pack the cucumbers in 2 large clean jars or a crock with at least an inch of headroom. Pour the saved brine over top, submerging the cucumbers. Weigh down the cucumbers, using a fermentation weight, or a small ziplock bag filled with a little water, or even a cabbage leaf.

Place a lid, loosely over top, and put jars on top of a sheet pan, or in a big bowl to catch any escaping juices. Place in a coolish place (65-70F) for 3-5 days, or until you see some bubbling when you tap the side of the jar.

I prefer a light, short fermentation, for a more crisp and crunchy pickle so at this point I’ll place them in the fridge. Fermentation will continue in the fridge but at a much slower rate. Feel free to continue fermenting, to any point, up to 2 weeks before refrigerating, which will render them tangier and softer.

Cucumbers will keep for months in the fridge as long as they are covered in brine. If you like a “fizzy” brine, tighten the lid, burping the jar every week or so. If you don’t want to think about it, give the lid one loose twist, so it’s on there, but gases can escape.

Place in a serving bowl (drain a little) and sprinkle with sesame seeds and scallions.