Rinse the green onions, and cut off the bottom portion with the roots; remove any outer skins and then you can cut the remaining portion in half if desired; if using regular green onions, you can cut them into 2"-3" pieces
Add the ginger, garlic, Korean hot pepper powder, fish sauce, and water to a mixing bowl, and mix all ingredients well. Start with ¼ cup water, and add additional water if you prefer a saucier kimchi
Add the green onions to the spice mix, and mix well using your hands. You may want to use some gloves at this point!
Store the pa kimchi in an air tight container. This will keep for a few days, but I don't think it will last that long!
This dish is both spicy and salty. Use a little less Korean hot pepper powder and fish sauce if you prefer a "milder" kimchi. Enjoy this with rice, or as an accompaniment to spice up almost any dish!