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Start making the kimchi cucumbers. Wear gloves for this step to prevent burning or staining your hands with the chili powder. Coat the cucumbers well with the spicy paste, gently separating the cucumber spears and filling with the mixture. Pack the cucumbers into the glass jar or bowl and add any leftover paste.
Cut cucumber into 4-inch pieces and cut each piece into quarters. Place cucumber pieces in a bowl, add salt, and mix until coated. Let cucumbers stand at room temperature until liquid has been extracted, about 30 minutes; drain. Combine scallions, vinegar, garlic, ginger, chile oil, Korean chile powder, sugar, and fish sauce in a non-reactive bowl. Stir cucumbers into the vinegar mixture; cover bowl with plastic wrap. Refrigerate cucumber mixture until chilled and flavors have blended, at least 30 minutes.