Cut the cabbage lengthways into quarters and remove the core. Cut each quarter into 4 pieces, cutting on the diagonal. Place the cabbage and salt in a large bowl. Massage the salt into the cabbage until it starts to soften a bit, then add enough water to cover the cabbage. Let stand for 2 hours.
Rinse the cabbage under cold water a few times and then drain. Meanwhile, combine the garlic, ginger and sugar in a food processor and blitz together. Once in a paste add in the remaining ingredients. Cut the daikon and spring onions into matchsticks and mix together in a large bowl with the drained cabbage.
Add in the paste and mix together with your hands, but wear gloves as it’s pretty smelly. Pack the kimchi into a sterilised jar and leave out to ferment for at least a day. When you can see it is fermenting and starting to bubble, push the kimchi down and place in the fridge.
Place the minced beef in a bowl and add in the other burger ingredients. Mix everything together and divide into four equal burgers, about 150g each. Place on a plate and rest in the fridge whilst you make the sauce and slaw.
For the sauce add all ingredients except the honey to a small saucepan, and place on a medium heat. Whisk together until well blended. Simmer the sauce for a few minutes, until it becomes glossy and thickened. Stir through the honey and set aside to chill and thicken.
Brush the sauce over the burgers before you cook. Place a griddle on a high heat and fire up the BBQ. Once really hot, brush the burgers one more time and then cook for a few minutes on each side, to your preference.
Leave the burgers to rest for a minute and mix the kimchi with the shredded white cabbage and a tbsp mayo. Cut the buns, and build the burger with the sticky patties and the kimchi slaw. Drizzle over the sauce for serving.
