Cut napa cabbage leaves lengthwise once or twice into 1 inch wide strips. Cut each strip diagonally once or twice and put into a large bowl.
Add water and sprinkle kosher salt over top. Toss the cabbage well with your hands.
Salt for 30 minutes, tossing every 10 minutes.
While it's salting, make kimchi paste: In a small saucepan add fermented salty anchovies with their liquid, water, and glutinous rice flour. Stir.
Heat it over medium heat, stirring occasionally for 5 minutes until all the fish is melted. Strain the mixture to a large bowl. Discard the fish bones in the strainer. Let the mixture cool down.
Add gochugaru and sugar. Mix.
Add garlic cloves, ginger, and onion to a food processor and grind for 1 minute until smooth. Add it to the hot pepper mixture and stir well.
Add scallions, chives, and carrot matchsticks and stir well.
Rinse the cabbage in cold water, changing the water a couple of times until the cabbage is very clean.
Drain the cabbage well and add it to the kimchi paste. Wear your kitchen gloves and mix everything well.
Sprinkle sesame seeds, and transfer to a plate and serve right away.