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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 fennel stalks, wash and chop into 3cm/2in pieces. Take jars from the oven and allow to cool. Drain and rinse cucumber. Place 600ml of vinegar plus 2 tsp salt in a pan (not aluminium), bring to boil, cool.Place layer of fennel stalks, then cucumber and a sprinkling of dill and coriander seeds and peppercorns in each jar.Repeat, leaving a small gap at the top. Pour over the cooled vinegar to immerse the cucumbers.our 450ml of olive oil into an ovenproof bowl. Add a few rosemary sprigs and six bay leaves. Trim stalks and root from a bulb of young garlic, cut in half and add to bowl. Stew oil in a low oven for a few hours. When cool, bottle it.