In a small pot, add water and dried anchovies, bring to gentle boil and simmer for 5-7 minutes. Reserve 1/2 cup of stock and discard the rest.
Combine onion, garlic, ginger and the anchovy stock in a blender and process until smooth.
In a large mixing bowl, combine the puree above, chili flakes, salted shrimps, 2 tablespoons anchovy sauce (or fish sauce), and sugar. Mix well.
Add the chives and toss well to coat. Taste the kimchi and adjust the seasoning according to your taste.
Transfer the chive kimchi into an airtight container and let it ferment in a room temperature for 1-2 days, then store in the fridge for 2 more days before you serve. Serve with rice and other Korean dishes.