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To make the kimchi, place the cabbage in a bowl and rub with the salt. Leave at room temperature for 2 hours, tossing frequently. After this time, rinse really well in lots of water and drain.
In a separate bowl, mix all the remaining ingredients together then rub into the cabbage. Push the cabbage, but not too tightly, below the liquid and leave covered at 20C for 2 days before eating. If using a sealed jar, you’ll need to release the pressure every now and then.
To make the sauce, add all the ingredients to a saucepan and simmer for 5 minutes. Taste and adjust as necessary.
To make the turkey and cauliflower, mix all the ingredients together in a bowl, cover and let sit overnight.
The next day, to make the crispy coating, mix all the ingredients together in a large bowl then add the marinated turkey and cauliflower.
Preheat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When hot, deep-fry the coated turkey and cauliflower for 5 minutes until golden.
Toss in the sauce and garnish with the sesame seeds, spring onions and chilli flakes. Serve with the kimchi on the side.