Kimchi made with things other than cabbage isn’t that unusual.
For more on kimchi, see the other kimchi post from today.
From a box sold in Martinez, California.
Cucumber Kimchee (cook book)
3 lbs. cucumber
2 c. boiled water
5 Tbsp. salt
Cut cucumbers lengthwise, remove seeds and cut cross-wise into bite sizes. Sprinkle salt over cucumbers and let stand for 30 or 45 minutes. Drain in colander.
Sauce:
1 c. water
1/4 c. vinegar
3 Tbsp. sugar
1 tsp. chopped garlic
1/2 tsp. Ajinomoto
1 tsp. chili pepper
Add sauce to cucumbers. Pack into jars and keep in refrigerator for a day before eating.