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Wash the spring onions thoroughly in several changes of cold water. Drain well, then trim off the roots and any yellowed or tough ends. Keep the onions whole.
Place the spring onions in a large dish. Starting at the white ends, pour the fish sauce over them, gently turning to coat. Leave for about 30 minutes, or until the onions begin to soften and wilt slightly. Pour off the excess fish sauce and set it aside.
If using kohlrabi, slice it thinly and set aside.
Using a mortar and pestle, crush the garlic and ginger into a smooth paste. Add the gochugaru, a little of the reserved fish sauce, and the sliced kohlrabi if using. Mix well to form a thick, vivid paste.
Add the paste to the spring onions. Using your hands, gently but thoroughly coat each onion from base to tip, taking care not to break them.
Transfer everything to a clean glass jar or airtight container. Press down firmly to remove air pockets and ensure the onions are well packed.
You can eat pa kimchi straight away, when it is fresh, sharp, and lively, or leave it to ferment briefly before refrigerating.