Oi sobagi

Method

1. 1 Cut the cucumber into 5 cm pieces, make a cross-shaped incision almost all the way through but leave the bottom intact.
2. 2 Soak the cucumbers in warm salt water for 30 minutes to soften them, then drain.
3. 3 Chop chives and radishes into short strips, then mix with Korean chili powder, garlic, ginger, fish sauce, and sugar.
4. 4 Stuff the filling mixture into each groove of the melon until full, then spread the remaining sauce onto the outer rind.
5. 5 Place in a jar, leave at room temperature for 12 hours for mild fermentation, then refrigerate. They will remain crispy for up to 3 days.