Cut, wash, your Cucumbers, cut off the flowering end.
Slice down a criss cross ¾ of the way into your cucumber, try carefully to not snap one of the lengths.
Finely julienne the carrots, spring onions and chives.
Make your kimchi paste with the julienned mix.
Tightly pack handfuls of the kimchi mix into the cut section of cucumber and rub on the outside.
Place whole cucumbers into glass jars, tightly packing them.
Secure with a lid and place on your bench to ferment.
Your Kimchi will need to ferment out of the fridge for 3-7 days, then, when it’s nice and tangy, move it to the fridge for a further week to mellow out.