Prepare the Green Onions: Trim the roots and any wilted parts of the green onions. Cut them into manageable lengths, usually around 4 inches.

Brine the Green Onions: Dissolve 1 teaspoon of salt in a bowl of water. Soak the green onions in the brine for about 30 minutes. This helps remove impurities and adds a slight crunch to the final dish.

Rinse and Drain: Rinse the green onions under cold water to remove excess salt. Drain them thoroughly and pat them dry with a clean kitchen towel.

Prepare the Kimchi Paste: In a mixing bowl, combine Korean red pepper flakes, fish sauce, soy sauce, minced garlic, grated ginger, sugar, sesame oil, and optional chopped onion or green onion.

Coat the Green Onions: Gently toss the drained green onions in the kimchi paste, ensuring each piece is evenly coated.

Pack in a Jar: Pack the coated green onions tightly into a clean glass jar, pressing down to remove air pockets.

Fermentation: Leave the jar at room temperature for about 1 to 2 days to allow fermentation. Check the kimchi daily and press it down with a clean spoon to keep the green onions submerged in the liquid.

Refrigerate: Once the kimchi reaches the desired level of fermentation and has a tangy taste, transfer the jar to the refrigerator. This slows down the fermentation process.

Serve: Enjoy your homemade Green Onion Kimchi as a flavorful side dish with rice, and noodles, or as a complement to various Korean dishes.