Traditionally, making kimchi involves lengthy, exhaustive recipes designed to yield enough of the fermented condiment to last throughout the cold winter months. However, for those with tighter schedules, David Chang's recipe for "speedy kimchi" cucumbers offers an appealing substitute. This easy-to-follow recipe recreates the spicy, garlic-laden Korean pickles in a mere 45 minutes. Indulge in this cucumber kimchi as a side dish, or banchan, for your Korean dining or top up steamed white rice for a light, delectable lunch.

Commonly, traditional kimchis, such as the iconic fiery-red napa cabbage version, demand days and sometimes even weeks for preparation. The time-consuming tasks include processing, salting, mixing, and an anticipative waiting period for the vegetables to ferment to one's preference. Although cucumber-based traditional kimchis do exist, cucumbers are frequently used in "speedy" or "fresh" kimchis that are not intended for fermentation or long-term storage. The cucumbers are salted to extract some liquid and given a pungent kick with the help of fish sauce and minced dried shrimp. However, lactic acid fermentation, the defining characteristic of many kimchis, is bypassed in this version.

David Chang’s recipe suggests using Kirby cucumbers, the short, lumpy variety frequently chosen for commercial jarred pickles. These cucumbers work well for speedy pickling owing to their thin skin, crisp flesh, and inconspicuous seeds, permitting limited preparation. Persian cucumbers and English cucumbers, albeit longer, are also fitting choices, once they are slit into smaller sections. Other key ingredients include Korean red chili flakes (gochugaru, made from sun-dried mild Korean red chilies) and dried shrimp, found in Korean supermarkets, Asian grocery stores, or online for purchase.

Here's everything you'll need for the recipe:

• 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 chili 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 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

To begin, in a colander, combine the cucumbers with 1/4 teaspoon of salt and 1/2 tablespoon of sugar, and let them sit for 10 minutes. In a separate bowl, mix the remaining salt and sugar with the chili flakes, ginger, garlic, fish sauce, soy sauce, and optional dried shrimp. Finally, add the carrot, scallion, onion, and cucumber. Arrange the mixture in a shallow dish, garnishing the top with shredded vegetables and liquid. Wait for the mixture to settle for about 15 minutes, occasionally turning it, before it is ready to serve.