The key to a good veggie burger is the planning and prep of a good kimchi. Yes, weeks in advance of this craving I gather all the ingredients from the garden and fridge. Laboring from soaking in brine to fermenting in mason jars, all to reach a salty perfection on top of my veggie burger. It’s worth the work and faint smell of rotting cabbage floating through your house. Seriously. And no one really likes that smell.
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