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Cut off the roots of green onions and remove any tough outer layers, then cut them into halves crosswise.
Wash the green onions and drain them in a large bowl.
Mix the green onions with fish sauce and let them stand for 1 hour, turning over every 20 minutes to salt evenly.
Combine glutinous rice flour and water in a saucepan, heat until bubbling, then add sugar and stir until slightly translucent. Let it cool.
Transfer the salted green onions to a bowl, then add the cooled paste, hot pepper flakes, and mix well.
Let it sit for 30 minutes to thicken the paste, then add the green onions and mix together by hand.
Transfer to an airtight container or glass jar, press down to pack tightly, and store in the refrigerator for 2 weeks to ferment.
Alternatively, leave it at room temperature for 5 to 7 days until it tastes and smells sour. Store fermented kimchi in the refrigerator.