“Disclaimer: We are huge fans of kimchi. Traditionally, this spicy Korean condiment ferments for days—or longer— in a cool, dark place. Here is a quick version that is very, very tasty. But nobody would accuse it of being traditional.” —Andy and Chris
½ small head Napa cabbage, cored and cut into 1-inch cubes
1 cucumber, peeled, sliced into ¼-inch thick slices
1 red onion, julienned
1 tbsp chili garlic paste, sambal, or Sriracha
2 tsp peeled and minced fresh ginger
1 tsp kosher salt
Instructions: Mix all ingredients in a bowl, cover tightly with plastic wrap, and let sit out for 4 hours. Mix again. Refrigerate until needed and up to 1 week.