Green onion kimchi (Pa-kimchi: 파김치)

Weigh out 3 pounds of green onions.

Trim the roots off the green onions.

Remove the rubber bands and inspect the green onions, removing any wilted or discolored parts.

Cut the green onions into bite-sized pieces and place them in a large bowl.

Wash the cut green onions in cold water about 3 times, until they are completely clean.

Drain the washed green onions well in a colander.

Return the drained green onions to the large bowl.

Pour the fish sauce over the green onions.

Gently toss the green onions to coat them evenly with the fish sauce.

Let the green onions salt for 1 hour, turning them over every 20 minutes to ensure even salting.

In a small pot, combine water and glutinous rice flour.

Turn on the heat to medium-high and whisk the mixture until it is smooth.

Continue to stir occasionally until the porridge starts to bubble.

Add the sugar to the pot and stir to dissolve.

Lower the heat to medium and continue stirring until the porridge thickens and becomes translucent.

Turn off the heat and let the porridge cool down completely.

After 1 hour, drain the salted green onions in a colander, reserving the fish sauce brine in the bowl.

Pour the completely cooled glutinous rice porridge into the reserved fish sauce brine.

Add the Korean hot pepper flakes (gochugaru) to the bowl.

Mix well to create a thick, red kimchi paste.

Add the drained green onions to the kimchi paste.

Gently mix and massage the paste into the green onions until they are all evenly coated.

Transfer the finished pa-kimchi into an airtight container for storage and fermentation.