Rinse and chop chives to your liking, preferably 5cm each. Set aside

Prep your napa cabbage, cut it in 4. Traditionally Kimchi are not cut in little pieces but i like to make it pre-cut to make the process of fermentation faster

Drizzle cabbage with salt and marinate for 30mins (if the cabbage are cut in small pieces) or whole night (if the cabbage are in whole)

Lightly wash cabbage to rinse excess salt away

Mix cabbage with chives well

Mix all the other ingredients (spices) to make a red paste

Put all ingredients in a large mixing bowl. Mix well with hand (use gloves to prevent the sting of the chili)

Put in a kimchi container (new container to avoid unnecessary odor or fumes)

Press kimchi with a spoon until it's firm and very little to none air bubbles trapped inbetween cabbages to make a good fermentation base

Keep in the fridge for minimum of 24h

Kimchi can be consumed fresh and fermented, preferably with hot rice