1. Place a fermentation jar into the steam oven at 100°C for 10 minutes to sterilise.
2. In a large bowl, combine cabbage and salt flakes. Cover with warm water to dissolve. Stand for 30 minutes. Drain cabbage onto a paper towel lined baking tray and discard water.
3. Combine ginger, garlic, sugar, fish sauce and the additional salt flakes in a large bowl. Mix well.
4. Squeeze out excess water from the cabbage and add it to the bowl, along with the remaining vegetables and chilli paste. Using gloved hands or a wooden spoon, mix until vegetables have released a lot of juices and there is enough brine to cover.
5. Transfer to the fermentation jar, place the lid on and leave at room temperature for one week.
6. Transfer kimchi to sterilised jars and refrigerate.

1. Whisk all marinade ingredients together in a bowl and then toss in chicken wings to coat. Cover and refrigerate overnight.
2. Preheat oven on Moisture Plus at 180°C with 3 manual bursts of steam.
3. Place a baking and roasting rack over a universal tray. Spread the wings evenly on the rack and place into the oven on shelf position 3. Release 1 burst of steam immediately. Release the second burst after 15 minutes and the third burst after 30 minutes.
4. Continue cooking for a further 10 minutes.
5. Remove from the oven and rest for 10 minutes.

1. In a small bowl, combine all ingredients and stir well.

1. Sprinkle chicken wings with sesame seeds and spring onion and serve alongside kimchi and gochujang mayonnaise.

• Gochujang is a Korean red chilli paste available from Asian grocery stores.
• Kimchi is a staple in Korean cuisine as a traditional side dish made from salted and fermented vegetables and is available from Asian grocery stores.
• The wings are baked on the wire rack so they crisp all around, preventing the need to turn.
• This is also a great recipe for chicken skewers, simply dice 600g of chicken thighs, marinade and place onto bamboo skewers. Cooking time may need to be reduced, depending on the size of the skewers.