1. In a large bowl, place the cleaned and washed green onions, add the fish sauce and gently coat the green onions well. Set it aside for 20 minutes, occasionally turning the green onions in between for a good coating.
2. In a pot on medium high heat, add and combine water with the sweet rice flour and mix well. Stirring continuously, let it cook until bubbles start forming. Once done, set it aside to let it cool completely.
3. After 20 minutes, remove the green onions and set it aside in another bowl.
4. To make the kimchi paste: Take the large bowl with the remaining fish sauce, add the cooled sweet rice paste, hot pepper powder, garlic, ginger, sugar and sesame seeds. Mix until well combined.
5. Add the green onions again in the large bowl with the kimchi paste and mix until well coated.
6. Once done, place the well coated green onion kimchi in a glass bowl, garnish it with some sesame seeds and set it aside for a day or two at room temperature.
7. Then place it in the fridge for about 2 weeks or until it has fermented well.
8. Serve this kimchi in a small bowl alongside any meal.