Spicy stuffed green chili pepper kimchi

Salt the peppers: Throw a pepper onto the cutting board and let it sit naturally. Cut a slit into the top of the pepper as it lays. Repeat with the rest of the peppers so that when the peppers are finished, they stack nicely and sit on your plate with the slit and stuffing facing upwards. Rinse the peppers and strain. Put the 2 tablespoons salt in a small bowl. Rub and sprinkle some salt onto the peppers, into the slits and around the outside. Put them in a bowl and let sit for 30 minutes, then strain any excess water. Make stuffing: Mix the radish matchsticks with ½ teaspoon salt in a bowl. Let it sit for 10 to 20 minutes until water comes out of the radish. Add hot pepper flakes, fish sauce, carrot, onion, and chives and mix it well by hand or a wooden spoon. Make kimchi: Stuff generous amounts of the seasoning paste into each pepper pocket. Put them in an airtight container and sprinkle sesame seeds over top. Store in the fridge, and take some peppers out when you want them, like you would other kinds of kimchi. Serve as a side dish for rice.