Wash and trim the garlic chives, removing any wilted or damaged pieces.

Cut the garlic chives into 2-3 inch lengths and place them in a large mixing bowl.

Sprinkle the garlic chives with the Korean coarse sea salt and gently toss to coat. Let them sit for 30 minutes to soften and release some moisture.

In a separate bowl, mix together gochugaru, fish sauce, soy sauce, sugar, minced garlic, minced ginger, and water to create the seasoning paste.

After the garlic chives have softened, drain any excess liquid released during the salting process.

Add the seasoning paste to the garlic chives and gently toss until evenly coated.

Transfer the seasoned garlic chives to a clean, airtight container or jar, pressing down gently to remove any air pockets.

Seal the container and let the kimchi ferment at room temperature for 1-2 days, depending on your preferred level of fermentation.

After fermentation, store the kimchi in the refrigerator to slow down the fermentation process and enjoy within 2-3 weeks.