Vegan kimchi burger recipe

Ingredients

• 700 ml hot water
• 30 g salt
• 0.5 Chinese cabbage (approx 350g/12oz), the leafy part cut into 5cm (2-inch) chunks, the thick base into 2cm (¾-inch) chunks
• 2 pak choi (approx 350g/12oz), cut into 5cm (2-inch) chunks
• 1 carrot, peeled and grated
• 1 dessert apple, cored and roughly chopped
• 0.2 onion, roughly chopped
• 10 g garlic
• 10 g fresh root ginger, peeled and roughly chopped
• 1.5 tbsp Korean chilli powder
• 3 spring onions, sliced