Mix all the seasoning ingredients along with 1/2 cup of water in a bowl. Add to the garlic chives.

Gently rub the seasoning mixture all over the garlic chives to evenly coat them. Let stand at room temperature for 2 to 3 hours until the chives wilt and reduce in volume.

Transfer to an airtight container or a jar and refrigerate. Buchu kimchi can be eaten right away, but the flavor develops as it ferments. It will keep well for 2 to 3 weeks in the fridge.