Bring the chives into a washing bowl and submerge them in cold water. Leave them for 10 minutes. Then take the chives out and rinse with cold water thoroughly. Repeat until the chives are clean. You may need to repeat it 2–5 times.
Add two tablespoons of cooked rice, 1/2 cup of water, half an apple, and a tablespoon of ginger in a blender. Blend until smooth.
Pour the mixture into a big bowl. Add soy sauce and gochugaru. Mix well. Leave the sauce for about 30 minutes until all the flavors are mingled.
Bring the washed chives into the bowl and apply the kimchi sauce. Be gentle with the chives.
Stack the chives in lines in a glass container. It is easier to take out the chives in lines when you take the chives out of the container.
You can serve the fresh chive kimchi immediately. If you want to have fermented chive kimchi, you can leave the chive kimchi at room temperature for a day and store it in the fridge.
Optionally, you can add toasted sesame seeds and sliced red pepper for added flavor and garnish.
Serve chive kimchi on a plate. Enjoy!
