1. Wash the cucumber, cut it into 6 cm sections, cross the knife at one end, put it in a bowl, sprinkle with coarse salt, marinate for 1 hour, rinse it with clear water, and squeeze out excess water.

2. Wash the leek and cut it into sections of about 1 cm.

3. Take a small bowl, add glutinous rice flour and cold water, and stir into glutinous rice paste.

4. Heat the wok, pour in the glutinous rice paste and stir-fry until it becomes thick.

5. Take a large bowl, add leek, Chili powder, shrimp paste, salt, pear juice, minced garlic, Jiang Mo and glutinous rice paste, and stir well to make kimchi stuffing.

6. Kimchi stuffing can be stuffed into the cross knife at the top of cucumber, or it can be sealed and put outdoors for fermentation before eating.