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Combine the rhubarb and scallions in a bowl. Sprinkle in the salt, and toss.
Add the garlic, pepper paste, fresh ginger, candied ginger, and dulse flakes, and massage together. You’ll have a chunky but juicy mixture.
Pack the mixture into a pint jar, pressing out any air pockets as you go. Press a zip-close bag against the surface of the ferment, fill the bag with water, and close it.
Place the jar in a corner of the kitchen to ferment. If you see air pockets, remove the bag, press the ferment back down with a clean utensil, rinse the bag, and replace.
After 5 to 7 days of fermentation, you’ll know it’s ready to eat when the colors have muted, the flavors have mingled, and the pungency is pleasantly fused with acidic tones. Ferment longer if needed to develop more acidity.
Screw on the lid and store in the refrigerator, where the kimchi will keep for up to 6 months.