Oi-Sobagi (Korean Stuffed Cucumber Kimchi)

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Oi-Sobagi (Korean Stuffed Cucumber Kimchi)
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A fresh, crisp cucumber kimchi that can be enjoyed immediately.

1 tablespoon Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight1 medium carrot , peeled and cut into 1/8-inch-thick matchsticks 2 ounces garlic chives, cut into 2-inch pieces

3 scallions , root end trimmed and discarded, halved lengthwise, and cut crosswise into 2- inch pieces2 tablespoons fish sauceUsing a sharp knife, trim and discard both ends of the cucumbers. If using long cucumbers , halve crosswise; for smaller kirby cucumbers, leave whole. Working with one piece of cucumber at a time, halve lengthwise, stopping 1/2 inch from the base to keep cucumber intact. Rotate cucumber 90 degrees and repeat cut, producing a quartered cucumber held together at one end.

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