Recipes Quick Kimchi Cucumbers 5.0 (5,121) Add your rating & review Koreans eat kimchi—a garlicky, chile-laden pickle—at almost every meal. Traditionally, kimchi needs days, even weeks, to ferment, but David Chang's kimchi is ready in 45 minutes. A highly addictive hot dog condiment, it's best served right away, when the cucumbers are still juicy. By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on October 19, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 25 mins Total Time: 45 mins Yield: 1 pound Ingredients 1 pound Kirby cucumbers, halved lengthwise and cut into 1/2-inch spears 1 1/2 teaspoons salt 2 1/2 tablespoons sugar 1 1/2 tablespoons Korean red chile flakes or 2 teaspoons crushed red pepper 1 1/2 tablespoons thinly sliced strips of peeled fresh ginger 4 garlic cloves, thinly sliced 1 tablespoon Asian fish sauce 1 tablespoon soy sauce 1/2 teaspoon dried shrimp (optional), minced 1 small carrot and 1 scallion, thinly sliced into 2-inch matchsticks 1/4 small onion, thinly sliced Directions In a colander, toss the cucumbers with 1/4 teaspoon of the salt and 1/2 tablespoon of the sugar and let stand for 10 minutes. In a bowl, mix the remaining 1 1/4 teaspoons of salt and 2 tablespoons of sugar with the chile flakes, ginger, garlic, fish sauce, soy sauce and dried shrimp. Toss in the carrot, scallion, onion and cucumbers. Arrange the cucumbers in a shallow dish, spooning the shredded vegetables and liquid on top. Let stand for 15 minutes, turning once or twice, then serve. Rate it Print