Discard the seeds and pit of the cucumber. Peel the carrot. Very thinly slice the cucumber and carrots.

Place the carrot and cucumber in a colander. Add the coarse salt and mix into the carrot and cucumber mixture. Leave to sit for at least 10 minutes. Squeeze out the excess water and wash the cucumber and carrot through running water.

Mix together the rice vinegar, sugar, and salt in a bowl until the sugar dissolves. Add in the cucumber and carrots. Mix well and leave to sit for 10-15 minutes.

Slice the mushrooms into strips or batons.

Heat some oil in a non-stick pan over medium heat. Add in the garlic and sauté until lightly brown, then add in the mushrooms. Stir in the hoisin sauce and maple syrup.

Cook for 5-6 minutes until the mushrooms are cooked through and have released some water. Sprinkle with chinese five spice or pepper and mix well.

Mix the dry ingredients together in a large bowl.

Warm the soy milk in a microwave safe bowl for 25-30 seconds until around 42C/110F. Mix in the sugar and yeast, leave to sit for 10-15 minutes until foamy.

Make a well in the center of the dry ingredients, pour in the yeast and milk mixture. Mix until a dough forms and knead for 5-10 minutes.

Cover the dough with a damp towel and let it rest for at least 1 hour until doubled in size.

Once the dough has risen, punch a hole and slice into 12 pieces.

Roll each piece into a ball, flatten it, and roll into an oval shape. Brush with oil and fold in half.

Place in the bamboo basket to proof for another 15-20 minutes.

Heat enough water in a pan to touch the bottom edge of the bamboo steamer. Once boiling, lower the heat and steam the buns for 8-10 minutes.

Do not open the steamer immediately. Leave to sit for 10 minutes before taking the cooked buns out.

Carefully open a bun. Add in the pickled veggies, mushrooms, and kimchi (if using). Finish off with some chopped green onions and peanuts if desired.