Cut and clean the lettuce or cabbage. You may leave it in large chunks, or you may slice it into long shreds. Sprinkle the salt over it. Mix it well by hand, squeeze it thoroughly, and drain it.
Put it in a jar or earthenware pot, and put the chopped chives on top.
Pound the garlic and chilies together, preferably with a mortar and pestle, but you can use a blender; you want a finely crushed garlic and chilies mix. Put them in a small pot, along with the water and vinegar. Start off with a lesser amount of vinegar the first time. Bring to a boil over low heat, let it cool to lukewarm, then pour it over the lettuce or cabbage. Cover, and let stand for at least 24 hours.
Notes: If you prefer kimchee fermented, put it on a shelf in the pantry, making sure you have a tray or plate under the jar. The kimchee will bubble and leak as it ferments. For authentic fermented kimchee, bury the jar in the ground. The longer under ground, the better the kimchee.